Cioppino-Style Seafood Stew

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BY CHEF MONTASER

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Ingredients [?]

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  • add   1 1/2 tablespoons olive oil
  • add   1/2 cup prechopped onion
  • add   1 1/2 teaspoons bottled minced garlic
  • add   1/4 teaspoon crushed red pepper
  • add   1 pound mussels, scrubbed and debearded
  • add   8 ounces sea scallops
  • add   8 ounces peeled and deveined medium shrimp
  • add   1/2 cup clam juice
  • add   1/4 cup chopped fresh flat-leaf parsley
  • add   1 (14.5-ounce) can diced tomatoes, undrained

Instructions

  1. Preparation
  2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.

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