Cioppino Style Seafood Stew

Abby Girl's Note:

Seafood is abundant out on the West Coast and when we go out to a restaurant, I always like to order Cioppino if it is on the menu. This is an uncomplicated version of the lovely fish stew. Make sure that you have a good baguette for soaking up all the lovely sauces.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 ½ tablespoons olive oil
• ½ cup onion , chopped
• 1 ½ teaspoons garlic , minced (or more if desired)
• ¼ teaspoon red pepper flakes
• 1 ¼ lbs mussels , scrubbed and debearded
• ½ cup clam juice
• ¼ cup parsley , chopped
• 14 ½ ounces tomatoes , diced and undrained (or use fresh, (peeled and diced)
• 8 ounces sea scallops
• 8 ounces prawns , peeled and deveined
• 2 -3 tablespoons white wine (optional)
• 1 pinch sugar

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; sauté for 2 minutes.
2. Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes.
3. Add the scallops and the prawns and simmer for another 3 minutes or until scallops and prawns are cooked and the mussels are opened. Discard any unopened shells.