Cioppino (Seafood Stew)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4cup olive oil3/4 cups chopped onion3 tablespoons chopped garlic3 teaspoons dried oregano1 teaspoon dried basil1 28 oz can crushed tomatoes with added puree1 6 1/2-ounce cans chopped clams, drained, liquid reserved1 8 oz bottle clam juice3/4 cup dry white wine1/2 pound uncooked large shrimp, peeled, deveined1 Large Alaskan King Crab Leg (about 1/2 pound) taken out of shell and cut into chunks or thickly shredded1/2 pound scallops (if large, cut in half)1/2 pound Mussels1/4 - 1/2 cup chopped fresh basil1/2 tsp Cayenne pepper
Recipe is for 2 but it makes about 4 to 6 cups of stew.
Heat the olive oil in heavy large pot over medium heat. Add the onion, garlic, oregano and dried basil and saute until the onion is tender, about 8 minutes.
Add the tomatoes, white wine, clam juice, and the liquid reserved from clams. Increase the heat and boil until it is slightly thickened, about 15 minutes. Add the clams, shrimp, scallops, mussels and crabmeat. Reduce heat and simmer 2 minutes. Mix in the fresh basil and simmer until the mussels shells are open and the shrimp and scallops are just opaque in center, about 2 minutes longer. (Discard ay mussels that do not open.)
Season stew to taste with cayenne, salt and pepper and serve in bowls.
Number of Servings: 2
Recipe submitted by SparkPeople user SUSANSER.
Heat the olive oil in heavy large pot over medium heat. Add the onion, garlic, oregano and dried basil and saute until the onion is tender, about 8 minutes.
Add the tomatoes, white wine, clam juice, and the liquid reserved from clams. Increase the heat and boil until it is slightly thickened, about 15 minutes. Add the clams, shrimp, scallops, mussels and crabmeat. Reduce heat and simmer 2 minutes. Mix in the fresh basil and simmer until the mussels shells are open and the shrimp and scallops are just opaque in center, about 2 minutes longer. (Discard ay mussels that do not open.)
Season stew to taste with cayenne, salt and pepper and serve in bowls.
Number of Servings: 2
Recipe submitted by SparkPeople user SUSANSER.
Nutritional Info Amount Per Serving
- Calories: 873.3
- Total Fat: 35.1 g
- Cholesterol: 182.5 mg
- Sodium: 4,167.6 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 10.9 g
- Protein: 67.9 g
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