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Recipe

Seafood Cioppino with Rosemary Toast

Presented by Mutti

Servings: 6 to 8

Gently toasted garlic and fresh rosemary infuse this quick version of the San Francisco classic. Invite a crowd over and serve up this celebratory dish with the toasts and a green salad.

Ingredients

For the cioppino

  • 3 Tbs. olive oil
  • 2 garlic cloves, thinly sliced
  • 1 tsp. chopped fresh rosemary
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 24.5 oz. jar Mutti® Tomato Puree
  • 14 oz. can Mutti® Finely Chopped Tomatoes
  • 2 Tbs. Mutti® Double Concentrated Tomato Paste
  • 2 lb. littleneck clams, scrubbed
  • 1-1/2 lb. mussels, scrubbed and debearded
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 lb. calamari, cleaned and bodies cut into rings
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 lemons, cut in wedges

For the toasts

  • 1/2 baguette (about 8 oz.), sliced 1/2 inch thick on the diagonal
  • 1 garlic clove, halved
  • 2 Tbs. olive oil
  • 1 tsp. chopped fresh rosemary

Preparation

  • Heat the oven to 425°F.
  • Set a large Dutch oven over medium heat. Add the oil and garlic and cook, stirring, until garlic is fragrant and lightly browned, 2 to 3 minutes. Add the rosemary and pepper flakes (if using) and cook, stirring, for 15 seconds. Stir in the tomato puree, finely chopped tomatoes, and tomato paste, raise the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 10 minutes.
  • Raise the heat to medium-high and add the clams. Cook, stirring occasionally, for 2 minutes. Add the remaining shellfish, shrimp, and calamari, and cover and cook, stirring occasionally, until all the mussels and clams open up and the shrimp and calamari are firm, 4 to 6 minutes.
  • Meanwhile, make the toasts. Brush the cut sides of the bread with the oil and sprinkle with the rosemary and salt. Set the slices on a rimmed baking sheet and bake until browned and crisp, about 5 minutes. Rub the cut sides of the garlic over both sides of the bread slices.
  • Season the cioppino with salt and pepper to taste, sprinkle with the parsley, and serve with the lemon wedges and toasts.

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