Finished meal inside a cast iron pan sitting on a wood table. Fresh Blue Rhino propane tank and standup propane grill in the background.

Seafood Cioppino

Name: Seafood Cioppino Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 2 Servings
Cuisine: Operation BBQ Relief
Ingredients: 2 Boneless Sole Filet (other white fish filets will work); 6 Cherrystone Clams; 7 Mussels; 6 Scallops; 5 Shrimp, cleaned and deveined; Fresh Thyme, to taste; Fresh Oregano, to taste; Fresh Basil, to taste; 2 cup White Wine; 2 cup Tomato Sauce, homemade or store bought; 2 slices Sourdough Bread; Extra Virgin Olive Oil; Sea Salt, to taste; Additional Items:; Cast-iron Skillet/Pan; Aluminum Foil

Brought to you by Operation BBQ Relief

Makes: 2 servings
Prep Time: 5 - 15 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Boneless Sole Filet (other white fish filets will work)
Cherrystone Clams
Mussels
Scallops
Shrimp, cleaned and deveined
White Wine
Tomato Sauce, homemade or store bought
Sourdough Bread
Fresh Thyme, to taste
Fresh Oregano, to taste
Fresh Basil, to taste
Extra Virgin Olive Oil
Sea Salt, to taste

Additional Items:

• Cast-iron Skillet/Pan
• Aluminum Foil

Directions:

Preheat grill to 500℉.
Place filet in the middle of the cast-iron pan.
Add clams, mussels, scallops, and shrimp to the pan.
Season with fresh Thyme, Oregano and Basil, to taste.
Add white wine.
Drape the tomato sauce all over the seafood.
Tightly cover pan with some aluminum foil.
Place the pan on the cooking grids.
Grill for about 10-15 minutes, until the shell fish opens. Using a food thermometer, make sure food is cooked to proper temperature.
About 5 minutes before the shell fish is completed, drizzle extra virgin olive oil over the bread.
Place the bread on the cooking grid, oil side down.
Tip: Keep an eye on the bread to prevent it from burning.
Remove the bread when it is toasted and set aside.
When the clams and mussels are open, remove the pan from the grill.
Carefully remove the aluminum foil.
CAUTION: Steam will quickly escape when removing the aluminum foil.
Top with some fresh herbs.
Season with a little sea salt.
Serve and enjoy.