Rum Runner 6 Seafood Cioppino
The BOOTLEG version of a Seafood Cioppino with mussels, shrimp and scallops. BOOTLEG Rum Runner 6 adds a little heat and a depth of flavor in the broth. Great with garlic bread. The picture shows a whole wheat pita with butter and garlic. This dish feeds approximately 8 people.
1 onion, chopped
1/4 cup olive oil
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh jalapeno, seeded and chopped
1/2 cup chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
15 oz. can crushed tomatoes
15 oz. can tomato sauce
1/2 cup water
2 tablespoons BOOTLEG Rum Runner 6 spice
salt and pepper to taste
1 cup chardonnay
10 oz. can minced clams, drained with juice reserved
40 mussels, cleaned and debearded
25 shrimp prawns
1. In a large pot over medium heat, add the olive oil and saute the onion, garlic, bell pepper and jalapeno until tender. Add parsley, basil, oregano, thyme, tomatoes, tomato sauce, water, Rum Runner 6, salt and pepper, and the juice from the clams. Stir well. Reduce heat and simmer 1 to 2 hours, adding the wine a little at a time.
2. About 10 minutes before serving, add clams, mussels, shrimp prawns, and scallops. Turn the heat up slightly and stir. When the seafood is cooked through, when the mussels have opened and the shrimp prawns have turned pink, the cioppino is ready to serve.
Want more recipe inspiration? Check out other BOOTLEG spice recipes.