How to make fresh seafood fast

Amy Lisenbe/Nevada Appeal

Amy Lisenbe/Nevada Appeal

15 Minute Seafood Cioppino

1 T. olive oil

1 oz. diced green and red bell pepper

5 garlic cloves, minced

1 oz. diced white onion

4 oz. diced tomatoes

1/4 tsp. red chili flakes

1 T. tomato paste

1 cup white wine

1 cup clam juice

4 oz. swordfish (1 inch cubes)

4 oz salmon (1 inch cubes)

8 oz. clams

8 oz. mussels (black or green lips on halfshell)

4 oz. scallops

4 oz. jumbo prawns

2 T. basil chiffonade

2 T. diced green onions

Sauté bell peppers, garlic, onions and red pepper flakes over medium high heat for two minutes. Add tomatoes and tomato paste. Add white wine and clam juice. Reduce for 6-7 minutes on high heat. Add clams for two minutes and then add remaining seafood. Toss lightly then cover and simmer for 3-4 minutes until the clams are open and fish is just cooked through. Check for salt and lightly toss in basil and green onions.

This is a quick dish that can be customized to an individual's taste such as more chili flakes for spicier or other types of seafood. Try to limit the fish to firmer varieties and cut all to equal size for even cooking time. Finish this great dish by serving it with a nice crusty sourdough bread and bottle of Riesling.

• John Ammerman is the executive chef at Glen Eagles Restaurant in Carson City. The menu includes hand selected premium aged choice beef and a variety of fresh fish and seafood entrees, as well as a full compliment of other entrees, salads, appetizers and deserts.


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