Ingredients
- ¼ cup olive oil
- 2 tablespoons butter
- 1 onion, sliced and chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon crushed dried red pepper
- ½ teaspoon paprika
- 1 medium fresh red pepper, sliced and chopped
- 1 fennel bulb, quartered and sliced
- 4-6 plum tomatoes, seeded, sliced and diced
- 2 8 ounce jars of clam juice
- 1 cup lower sodium chicken stock (or 1 cup white wine, optional)
- 1 pinch of saffron
- 1 bay leaf
- 1 dozen medium fresh shrimp, peeled and deveined
- 1 pound firm white fish (I prefer monkfish, but halibut, mahi mahi, or any firm white fish can be substituted)
- ½ pound sea scallops, halved
- 1 pound fresh mussels
- 1 teaspoon lemon juice
- 2 tablespoons Italian parsley, minced
- 1 small loaf French bread, diagonally sliced into 1 inch pieces
- 2 tablespoons prepared Pesto with basil
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil, divided
Description
I’ve Had Cioppino, Which Is The Italian Version, And Bouillabaisse, Which Is The French Version And Below You Will Find My Version Of A Seafood Stew. I Can’t Drink Alcohol So You…
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