Cioppino Livornese Recipe
white fish, mussels, prawns, clams & bay scallops simmered in a marinara sauce, served with house-made crostini
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Ingredients
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Seafood
Marinara Sauce
Crostini
Method
Cooking the Cioppino
Add the Tomatoes and Wine
Stir in the crushed tomatoes and white wine. Bring to a simmer and let cook for about 10 minutes to meld the flavors.
Add the Seafood
Add the white fish, mussels, prawns, clams, and scallops to the pot. Season with salt, black pepper, and red pepper flakes to taste. Cover and cook for about 10-15 minutes, or until the seafood is cooked through and the shells have opened.
Finish with Fresh Basil
Remove from heat and stir in the chopped basil. Adjust seasoning if necessary.
Making the Crostini
Prepare the Baguette
Preheat the oven to 200°C (400°F). Arrange the baguette slices on a baking sheet. Drizzle with olive oil and toast in the oven for about 5-7 minutes until golden.
Add Garlic Flavor
Remove the toasted baguette from the oven and rub the cut side of the halved garlic clove over the top of each slice for added flavor.
