Golden Gate Rice Cioppino
From upstatevoyager 15 years ago
- 35 minutes to make
- Serves 4
This is a little different twist on Cioppino. Less of a soup than most recipes. I took the original recipe and made a few changes. For a nice presentation, serve this in bread bowls. Enjoy!
Ingredients
- 2 cups sweet onion, chopped shopping list
- 1 medium green bell pepper, chopped shopping list
- 2 tablespoons olive oil shopping list
- 4 cloves garlic, minced shopping list
- 1 cup white wine shopping list
- 1 (28 ounce) can whole tomatoes, drained and chopped shopping list
- 1 cup clam juice shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon dried basil shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 teasoon dried rosemary, crushed shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 2 cups wild rice, cooked (I use a combination of white and wild rice. Just my preference.) shopping list
- 12 clams, cleaned and well scrubbed shopping list
- 8 ounces medium to large raw shrimp, peeled and deveined shopping list
- 8 ounces sea scallops, cut in half crosswise shopping list
- chopped fresh parsley. shopping list
How to make it
- In Dutch oven, saute onion, green pepper and garlic in oil until onion is softened. (I sometimes saute a few anchovy filets first before adding the vegetables. Wait until the anchovy "melts" into the oil and add the vegetables.)
- Add wine, tomatoes, clam juice, bay leaf, basil, oregano, rosemary and red pepper flakes.
- Bring to a boil. Reduce heat and simmer 30 minutes, stirring often.
- Add rice and return to a simmer.
- Add clams and simmer until clams open. (DIscard any that do not open.)
- Add shrimp and scallops. SImmer until shrimp turn pink, 3 to 4 minutes.
- Sprinkle with parsley before serving.
The Rating
Reviewed by 3 people-
I was just looking up one of your recipes (Shrimp on wheels) for supper. and I came across a few really good recipes. ^5...Cheryl
cherylannxo
in Santa Nella loved it
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Oh my, this is perfect for bread bowls, Thanks!
bluewaterandsand
in GAFFNEY loved it
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