+
0 (0)

Fish and Shellfish, Mains, Soups

Sisley Italian Kitchen Cioppino

Sisley Italian Kitchen Cioppino
Los Angeles Times

Dear SOS: I recently dined at Sisley Italian Kitchen in Sherman Oaks with some friends and ordered their cioppino. I thought it was absolutely delicious. It would be a great recipe to prepare at home. Christopher Robison Los Angeles Dear ... Read more

Totaltime: 50 minutes | Serves 4
  • 1/4 cup olive oil
  • 1 to 2 cloves garlic, minced
  • 1 tablespoon minced shallot
  • 4 medium shrimp, peeled
  • 4 mussels
  • 4 sea scallops
  • 4 clams
  • 2/3 cup clam juice
  • 1/3 cup white wine
  • 1 tablespoon minced fresh basil or 1 teaspoon dried
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • Salt, pepper
  • 2 ripe tomatoes, chopped
  • 1/3 cup marinara sauce or tomato puree
  • 4 slices French bread, toasted

Step 1Heat the oil in a large soup pot over high heat. Add the garlic, shallot, shrimp, mussels, scallops and clams and saute until the shrimp turns pink, 2 to 3 minutes.

Step 2Add the clam juice, wine, basil, oregano, salt and pepper to taste. Add the tomatoes and cover the pot. Simmer until the clams open, about 5 minutes. Add the marinara sauce and simmer 1 to 2 minutes more. Serve with the bread on the side.


HAVE YOU TRIED


Vegan garbanzo pozole
Vegan garbanzo pozole

Creamy mashed potatoes
Creamy mashed potatoes

Eggplant osso buco, mushroom Bolognese, rustic polenta
Eggplant osso buco, mushroom Bolognese, rustic polenta

Fish Tostadas
Fish Tostadas

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Cassia's whole grilled branzino
Slow-cooked salmon
Pan-fried petrale sole
Miso soup with Manila clams