bou Cioppino

By mhyde

Ingredients

• 2 tablespoon extra-virgin olive oil, plus more
• campaignIcon
• 1 medium shallot, thinly sliced
• Kosher salt and freshly ground black pepper
• Pinch dried red chile flakes
• 1 teaspoon dried oregano
• 2 medium garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes, or 8 to 10 fresh plum tomatoes, peeled, cored, and quartered
• 1 cup red wine
• 1 pound cockles or mussels, scrubbed
• 3/4 pound flaky white fish, such as cod or flounder
• 1/2 pound scallops, side muscle removed
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 cup loosely packed fresh parsley, chopped
• 1 lemon, cut into wedges
• Country bread, toasted and drizzled with olive oil

Preparation

Step 1

Heat oil in a 12-inch skillet set over medium-high heat. When hot, add shallot and season with salt. Cook, stirring, until softened, about 2 minutes. Ad garlic, chile flakes, and oregano. Cook, stirring, until fragrant, about 30 seconds.

Stir in tomatoes and cook until tomatoes soften. Crush tomato pieces with a wooden spoon or potato masher. Stir in wine and bring to a simmer. Cook until beginning to thicken, about 8 to 10 minutes. Stir in seafood, cover, and cook until cockles or mussels open, stirring occasionally to break apart fish. Season with salt and pepper. Serve topped with parsley, additional olive oil, a lemon wedge, and toasted bread.