Cioppino is a seafood soup that Italians traditionally made when they had leftovers they wanted to use. I love this dish because it is so flavorful, healthy and it takes minutes to make.
I omit the shrimp, as my husband is allergic. I always make enough for two nights and cook half the scallops each night so the second night they aren’t overcooked.
You can also use other firm fish for Cioppino, like cod, catfish or flounder.
Because I am eating low carb, I add the zucchini “pasta” so the sauce isn’t wasted. If you are eating high carbs, I recommend a crusty bread for dunking!
1 lb scallops and shrimp (either or both)
2 cans clams, reserve juice
½ head of garlic, minced
1 cup dry white wine
1 large (28 ounce) can whole tomatoes or diced
1 teaspoon oregano
2 bay leaves
Salt & pepper
Handful parsley, chopped
Baby spinach and zucchini “pasta”, optional
Sauté garlic on medium low for a few minutes, not allowing it to brown. Add clam juice and reduce to about half. Add wine, tomatoes and spices and cook 5 minutes. Add shrimp and scallops and cook 3 minutes or until done. Add clams, spinach, and zucchini, allowing spinach to just wilt. Remove from heat and add parsley.