A Different Kind of Holiday Dinner

Cioppino Cassoulet with Garlic Bread Crumbs

recipe by patterson watkins
 photo by shana smith

Cioppino Cassoulet with Garlic Bread Crumbs

recipe by patterson watkins
photo by shana smith

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.

Ingredients:
  • 3 tbsp. olive oil
  • 4 garlic cloves, peeled and minced
  • 2 shallots, peeled and minced
  • ½ c. red wine
  • 1 (28-oz.) can crushed tomatoes
  • 1 c. seafood broth
  • 2 c. canned white beans
  • 1 bay leaf
  • ½ lb. shrimp, peeled
  • ½ lb. lump crabmeat
  • 1 lb. littleneck clams
  • 1 lb. mussels
  • ½ lb. lobster tail, split
  • 2½ tsp. salt
  • Sprig of thyme
  • Sprig of rosemary
  • 1 stick salted butter, melted
  • 6 garlic cloves, peeled and minced
  • 1 c. panko bread crumbs


Print Recipe
  1. Heat oil in a cast-iron skillet over medium-high heat. Sauté garlic and shallots for 3 minutes, and deglaze skillet with red wine.
  2. Stir in crushed tomatoes, seafood broth, and white beans. Add bay leaf, and bring to a simmer. Reduce heat to medium-low, and add seafood, salt, and herbs. Cover pan with lid or foil, and continue to simmer for 15–20 minutes or until clams and mussels open and remaining seafood is cooked thoroughly.
  3. While seafood is simmering, place oven rack on the top shelf (closest to the heat source), and preheat the broiler. In a large bowl, stir together melted butter, garlic, and bread crumbs.
  4. Once seafood is cooked, uncover and sprinkle with garlic bread crumbs. Place skillet under broiler and broil for 5–6 minutes or until bread crumbs are golden brown. Serve hot.
    5. Serves 4

Posted in December 2019 on Oct 25, 2019