Update my dinner status, I'm making this tonight.
15 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 jars cioppino sauce
- 1 cup white wine
- 1 or 2 cooked Dungeness crabs cleaned and sectioned
- 9 fresh littleneck clams scrubbed
- 9 fresh mussels scrubbed
- 1 lb true cod fillets, cut into into 2-inch pieces
- 1 lb prawns peeled and deveined
- 0.5 lb bay scallops
- 2 tbsp lemon juice
Preparation
1. Bring cioppino sauce and wine to a boil in a large stockpot. Add crab, cover and simmer 15 minutes.
2. Add remaining seafood, tucking under crab so that it is in the broth; bring to a boil again and simmer 5 to 10 minutes or until prawns are pink and clams and mussels are open. (discard any that do not open.)
3. Stir in lemon juice. Serve with lots of crusty French bread, such as sourdough or French baguette.
