Monterey Bay Red Cioppino
Seafood Stew
- Dutch Oven
Marinara
- 3 Tbsp. Extra Virgin Olive Oil
- 1 Large Onion (halved and sliced thinly )
- ¾ tsp. Salt
- 1 15 oz can Tomato Sauce (I used 2- 8 oz cans as my local store didn't have a 15 oz can at the time.)
- 1 cup Canned Tomato Puree
- ½ cup Fresh Basil (chopped)
- 1 Tbsp. Light Brown Sugar (packed)
- 1½ tsp. Worcestershire sauce
- ¼ tsp. cinnamon
Cioppino
- 1½ lbs. skinless cod ( or any firm white fish) (cut to 1 -1½ in. pieces)
- 1 lb. extra large shrimp ((21-25 per pound) )
- 12 oz Large Scallops (cut in half horizontally, tendons removed)
- 3 Tbsp. Extra Virgin Olive Oil
- ½ cup Fresh Basil
- ¼ cup Dry sherry
- 3 Garlic Cloves (minced)
- 2 tsp. Worcestershire sauce
- 2 8 oz bottles Clam Juice
- 1 12 in. French Baguette (sliced and toasted)
- lemon or lime wedges (if desired)
Marinara
Heat oil in Dutch Oven over medium heat until shimmering.
Add onions, garlic, and salt and cook until onion is softened and just beggining to brown- 8-10 minutes.
Next add tomato sauce, tomato puree, basil, brown sugar, Worcestershire sauce and cinnamon and bringh to a boil.
Reduce heat to medium-low and simmer until marinara is slightly thickened about 10- 12 minutes.
Cioppino
To the marinara add the basil, sherry, garlic, Worcesterhire, and ½ tsp. salt.
Season the seafood with salt and pepper. Stir in clam juice and stir until completely combined, add cod and scallops and bring to a boil.
Reduce heat to medium, cover and simmer until seafood is just turing opaque about 2-3 minutes. Nestle the shrip into pot and return to simmer,cover again and cook until all seafood is opaque about 3 minutes more.
Remove from heat and let sit, covered another 8 minutes.
Serve with toasted baguette slices and lemon/lime wedges.
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