This delicious fish stew is credited to San Francisco's Italian immigrants.
Serves 8
20 minutes to assemble
35 minutes to cook
Total time: 55 minutes
1. | Put a large pot of salted water on to boil. |
2. | In a large nonstick soup pot, heat 2 tablespoons oil over medium heat. Sauté onions and garlic until almost wilted. |
3. | Add celery, green pepper, salt and pepper. Sauté vegetables, stirring occasionally, until tender crisp. |
4. | Add basil, oregano and bay leaves. Stir for 1 minute. |
5. | Add red wine, tomatoes, clam juice and tomato sauce. Stir to combine. Bring to a boil and simmer for 10 minutes. |
6. | Boil Notta Pasta according to directions on box. Drain, rinsing quickly. Toss with remaining 1 tablespoon olive oil. Divide evenly between 8 bowls. |
7. | Add salmon, scallops and parsley to broth. Cook 3-5 minutes or until fish and scallops are just done. Be careful not to overcook. The scallops should be tender not rubbery. |
8. | Ladle Cioppino over pasta and serve immediately. |