Grateau De Crepes au Epinards
Made Pizza today version called Shrimp-oppino

My friend Christine made some Cioppino which sparked my interest. I think I've been a copy cat this week, first Barb's crepes and now Christine's Cioppino. I didn't follow her recipe, just got the idea from her.
I finally got around to making it Thursday night. For one reason or another I ended up using some of the ingredients earlier in the week, so I had to make a few adjustments. This is what I came up with.

Assembled all the ingredients. The seafood was made up of a frozen seafood blend from Trader Joe's and some shrimp I had in the freezer. The seafood was mainly shrimp, ergo the shrimp-oppino.


First sauté and onion and  a leek


Add tomatoes, wine etc....The broth was so good I could have stopped here and sipped it out of a cup.


Add seafood. The seafood blend from Trader Joe's consisted of shrimp, calamari and bay scallops.


Gobble up


I looked up a few Cioppino recipes and this is what I came up with. None of the recipes I read had fresh basil, but adding a little chopped before serving was really good.

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3 tablespoon olive oil
1 medium onion; chopped
1  leek, white only; chopped
2 teaspoons salt
4 large garlic cloves; minced
1 teaspoon dried red pepper flakes; or more to taste
1/4 cup Tomato paste
1 28 oz can diced tomatoes; in juice
1 1/2 cups dry white wine
4 cups vegetable stock
1 lb. seafood blend
  I used Trader Joe's brand
1 lb. shrimp; cleaned and peeled
  basil; chopped, as garnish

Heat the oil in a large sauce pan over medium heat.
Add the onion, leek and salt. Sauté until the onion is translucent,
about 10 minutes. Add the garlic and 1 teaspoon of red pepper flakes,
and saute a couple of minutes more.
Stir in the tomato paste, and the tomatoes with their juices, wine,
vegetable stock and bay leaf.  Reduce the heat to medium-low.
Cover and simmer until the flavors blend, about 30 minutes.
Add the seafood blend and shrimp to the cooking liquid.
Simmer gently until the seafood blend and shrimp are just cooked
through, about 5 minutes longer. Remove bay leaf.
Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
Sprinkle with chopped basil.

Contributor:  koko

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