I absolutely love cooking, more so for others than for myself. I don’t know, there’s just something very anticlimactic about preparing an entire dish for 1. Yay! I made a delicious meal but don’t have anyone to share it with…mildly depressing. Anywayss, not the point of this post. One of my all time favorite dishes is the Cioppino Style Seafood Stew (more like soup if you ask me). It’s a wonderful blend of seafood, tomatoes, and herbs that will have your mouth watering and your belly thanking you. I came across this recipe sometime ago on “My Recipe” when Mr. Man wasn’t feeling to hot and wanted a hearty seafood infused meal. Now if you’re anything like me and don’t like people telling you what to do with your food…or in general…then I wouldn’t follow the recipe on their site verbatim.
To be honest I found the traditional recipe a little bland and lacking in a lot of departments. But that’s the great thing about cooking! If I don’t like a recipe, I can add my own twist and flavors to it to make it more appetizing for me and others.
There are a ton of variations of this dish all over the internet. I choose this one for its simplicity and ease. When I want a quick, easy, not too much thought going into this, and TASTY meal, this recipe is definitely my go to. Check out my spin on the classic Italian Cioppino. Enjoy!
Servings: 4 people
1 pound mussels, scrubbed and debearded
1 pound ounces sea scallops
1 pound peeled and deveined medium shrimp
10 little neck calms, scrubbed
1 ½ cup (12 oz.) clam juice
Herbs and Produce
½ cup pre-chopped onion
½ cup of pre-finely chopped garlic
1 chopped habanero (scotch bonnet) pepper *if you are not into spicy food, you may want to skip this or use ½ habanero pepper.
¼ cup chopped fresh flat-leaf parsley
½ cup chopped cilantro
¼ cup chopped green onion
1 (28 oz.) can diced tomatoes, undrained
Baking & Spices
1 tablespoon onion powder
1 tablespoon garlic powder
½ tablespoon ground black pepper
¼ tablespoon Himalaya Pink salt (sea salt can be substituted here)
2 Knorr chicken flavored cubes.
Oils & Vinegars
1 ½ tablespoons olive oil (vegetable oil can be substituted here)
Heat olive oil in a large pot over medium-high heat. Add onion and garlic to the pan; sauté for 2 minutes. Add mussels to the pan and sauté for 1 minute. Stir in 1 cup clam juice, habanero pepper, parsley, cilantro, green onions, diced tomatoes, and all spices; bring to a boil. Cover, reduce heat, and simmer for about 7 minutes. To avoid the scallops, shrimp, and calms from over-cooking and becoming too tough, add them in once a few of the mussels begin to open. Continue to simmer for an additional 3 minutes or until all mussels and clams open, and discard any unopened shells. Once done, dish and garnish with fresh cilantro and parsley leaves. Eat and be merry!