Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings
4 Servings
INGREDIENTS
- 1 loaf french baguette, 1/2-inch thick sliced on a bias (sourdough recommended)
- 1 tablespoon olive oil, plus more for brushing on baguette
- 1 cup yellow onion, 1/4-inch dice
- 2 tablespoons minced garlic, (about 8 cloves)
- 1/2 cup leeks, cut into 1/8-inch slices
- 1/2 cup celery, 1/4-inch dice
- 1/2 cup red bell pepper, 1/4-inch dice
- 1/2 cup carrots, 1/4-inch dice
- 1 serrano chili pepper, seeded and minced (about 2 teaspoons)
- 1/2 cup tomatoes, seeded and cut into 1/4-inch dice
- 6 ounces tomato paste
- 1/2 cup red wine, (Merlot recommended)
- 2 cups water
- 1 tablespoon lemon juice
- 1/2 teaspoon thyme, chopped
- 1 bay leaf, dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 pound raw scallops, about 20 (16/20 count size)
- 1/2 pound raw shrimp, peeled and deveined (16/20 count size)
- 1 pound mussels
- 1 tablespoon chopped parsley
INSTRUCTIONS
- Prepare croutons. Preheat oven to 375�F. Slice the baguette on a 1/2-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a baking sheet and bake for 10 minutes. Flip over and cook another 2 to 5 minutes, until golden brown on each side. Cool and reserve.
- In a large pot, heat the oil over medium heat until hot.
- Add the onion and garlic, and cook until translucent, about 5 minutes.
- Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.
- Add the tomatoes and cook 3 minutes.
- Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
- Visit San Fransisco Seafood Cioppino@www.jessicagavin.com For Recipe Instructions.