EASY CIOPPINO
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About This Recipe
YIELD:
Serves 4
ACTIVE TIME:
20 minutes
TOTAL TIME:
20 minutes
THIS RECIPE APPEARS IN:
One-Pot Wonders: Easy Cioppino
Ingredients
2 tablespoons extra virgin olive oil, plus more for drizzling
1 medium shallot, thinly sliced (about 1/4 cup)
Kosher salt and freshly ground black pepper
Pinch of dried red chili flakes or more as desired
1 teaspoon dried oregano
2 medium cloves garlic, minced (about 2 teaspoons)
1 (28 ounce) can whole peeled tomatoes, or 8 to 10 plum tomatoes, peeled, cored, and quartered
1 cup red wine
1 pound cockles or mussels, scrubbed
¾ pound flaky white fish like cod or flounder
½ pound scallops, tough muscle removed
½ pound medium shrimp, peeled and deveined
1/2 cup loosely packed fresh parsley leaves, roughly chopped
1 lemon, cut into wedges
Country bread, toasted and rubbed with extra-virgin olive oil, for serving
Procedures
1
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds.

2
Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

3
Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread.