Zesty Cioppino
- Ready In:
- 1hr 6mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 1⁄2 lb fresh mushrooms, sliced
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1 (28 ounce) can tomatoes, undrained
- 1 cup dry red wine or 1 cup white wine
- 2 teaspoons italian seasoning
- 1⁄2 teaspoon red pepper flakes
- 1 bay leaf
- 2 lbs red snapper or 2 lbs cod fish fillets, cut into 2 inch chunks
- 1 lb bay scallop
- 1 lb large shrimp, peeled and deveined (can leave tails on if you wish)
- hot sourdough bread (homemade is best)
directions
- Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
- Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
- Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
- Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
- Take off lid, increase heat to high.
- Bring back to a boil; add fish, scallops, and shrimp.
- Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
- Serve with hot sourdough bread.
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