Page 17 - Allison's Magazine ~ Issue #99

Some of the classics of Italian-American cuisine are combined in this
seafood-forward casserole. Shrimp, crab, clams, and lobster are simmered
in a red-wine tomato broth before being topped with buttery, garlic-laden
bread crumbs and broiled to golden perfection.

SERVES 4

CIOPPINO CASSOULET

WITH GARLIC

BREAD CRUMBS

INGREDIENTS: INSTRUCTIONS:

3 tablespoons olive oil 1 Heat oil in a cast-iron skillet over medium-high heat. Sauté garlic and shallots
4 garlic cloves, peeled and minced for 3 minutes, and deglaze skillet with red wine.
2 shallots, peeled and minced
½ cup red wine 2 Stir in crushed tomatoes, seafood broth, and white beans. Season with salt
1 (28-ounce) can crushed tomatoes and bay leaves, and bring to a simmer. Reduce heat to medium-low, and add
1 cup seafood broth seafood and herbs. Cover pan with lid or foil, and continue to simmer for
2 cups canned white beans 15–20 minutes or until clams and mussels open and remaining seafood is
2½ teaspoons salt cooked thoroughly.
2 bay leaves
½ pound shrimp, peeled 3 While seafood is simmering, place oven rack on the top shelf (closest to the
½ pound lump crabmeat heat source), and preheat oven to Broil. In a large bowl, stir together melted
1 pound littleneck clams butter, garlic, and bread crumbs.
1 pound mussels
½ pound lobster tail, split 4 Once seafood is cooked, uncover and sprinkle with garlic bread crumbs. Place
Sprig of thyme skillet under broiler and broil for 5–6 minutes or until bread crumbs are golden
Sprig of rosemary brown. Serve hot.
1 stick salted butter, melted
6 garlic cloves, peeled and minced
1 cup panko bread crumbs

14 | AMERICAN LIFESTYLE MAGAZINE americanlifestylemag.com | 15