Summer Cioppino
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 3 inch length of Spanish chorizo sausage, sliced ⅛ inch thick, slices cut in quarters
  • 1 ½ Tbsp extra virgin olive oil
  • ½ cup white wine
  • 4 cups seafood stock
  • 1 ½ large fresh tomatoes, chopped
  • 1 ear of fresh corn, kernels stripped from cob
  • ½ bunch parsley, finely chopped
  • 2 lbs of mussels, rinsed
  • 8 oz of shrimp, peeled, deveined and cut into bite size pieces
  • 1 Tbsp Sambucca or Pernod
  • ½ tsp salt
  • freshly ground black pepper to taste
Instructions
  1. Heat 1 ½ Tbsp extra virgin olive oil in a large pot over medium to medium high heat.
  2. Add shallot and sausage and cook 2-3 minutes until shallot is soft.
  3. Add garlic and sauté about 30 seconds just until aroma comes.
  4. Add wine and bring to a boil, scraping browned bits from bottom of pan.
  5. Reduce by about half, then add seafood stock, tomatoes, Sambucca or Pernod, and salt and pepper.
  6. Bring to a boil.
  7. Add mussels, shrimp and corn.
  8. Cover, reduce heat and simmer a few minutes until mussels have opened and shrimp is pink and opaque.
  9. Stir in parsley and ladle into bowls.
Recipe by Savory Nature at https://savorynature.com/2015/09/01/summer-cioppino/