Breakfast for the girls today was an egg muffin (recipe to come), Paleo Cashew/Almond Crunchies and prunes. Lunch was leftover Asian Broiled Tri-Tip and bok choy. The girls had cheese slices, tomatoes, olives and raisins. Dinner was cioppino. I’ve made several different recipes in the past that I haven’t really enjoyed. For this recipe, I took what I liked from each one and came up with a really good one.
1 lb bay scallops
1 lb seafood medley (mine had calamari, octopus, shrimp & mussels)
1 lb wild caught pollock
1 medium onion, diced
6 garlic cloves, minced
10 oz homemade broth
10 oz canned diced tomatoes (I use this one)
1/3 cup dry white wine
1 bay leaf
2 tsp Italian seasoning
sea salt & pepper to taste
2 tbsp grass-fed butter (I use this one)
Heat the butter over medium heat in a dutch oven. Add the onions and garlic and cook until soft, about 7 minutes. Next add the broth, wine, tomatoes, bay leaf and Italian seasoning. Bring to a boil and then cover and simmer about 30 minutes. Add all of the seafood to the pot, bring to a boil again, then cover and simmer about 5-7 minutes. We served ours with Sour Cream & Scallion Biscuits.
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