Ingredients

The following ingredients have 4 Servings
  • 1 loaf french baguette (½-inch thick sliced)
  • 1 tablespoon olive oil (plus more for brushing on baguette)
  • 1 cup yellow onion (¼-inch dice)
  • 2 tablespoons minced garlic (about 8 cloves)
  • ½ cup leeks (cut into ⅛-inch slices)
  • ½ cup celery (¼-inch dice)
  • ½ cup red bell pepper (¼-inch dice)
  • ½ cup carrots (¼-inch dice)
  • 1 serrano chili pepper (seeded and minced, about 2 teaspoons)
  • ½ cup tomatoes (seeded and cut into ¼-inch dice)
  • 6 ounces tomato paste
  • ½ cup red wine (Merlot recommended)
  • 2 cups water
  • 1 tablespoon lemon juice
  • ½ teaspoon thyme (chopped)
  • 1 bay leaf (dried )
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ pound raw scallops (16/20 count size)
  • ½ pound shrimp (16/20 count size, peeled and deveined)
  • 1 pound mussels
  • 1 tablespoon chopped parsley

Instruction

  • Prepare croutons. Preheat oven to 375°F. Slice the baguette on a ½-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a sheet pan and bake for 10 minutes. Flip over and cook another 2 to 5 minutes until golden brown on each side. Cool and reserve.
  • In a large pot, heat the oil over medium heat until hot.
  • Add the onion and garlic and cook until translucent, about 5 minutes.
  • Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.
  • Add the tomatoes and cook 3 minutes.
  • Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
  • Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.
  • Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes.
  • Open the lid and flip over the shrimp. Insert the mussels evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes until the shrimp is cooked and mussels are open. Discard any mussels that do not open.
  • Taste soup and season with more salt and pepper as needed.