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Categories: 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.

Each serving:
333 calories; 651 mg sodium; 46 mg cholesterol; 16 grams fat; 27 grams carbohydrates; 17 grams protein; 1.07 grams fiber.
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