Cioppino Style Seafood Stew

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1⁄2 cup onion, chopped
• 1 1⁄2 teaspoons garlic, minced (or more if desired)
• 1⁄4 teaspoon red pepper flakes
• 1 1⁄4 lbs mussels, scrubbed and debearded
• 1⁄2 cup  clam juice
• 1⁄4 cup parsley, chopped
• 14 1⁄2 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.