Cioppino (Seafood Stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Cioppino (Seafood Stew) calories by ingredient
Introduction
Luscious and hearty Seafood Stew. This is REALLY good with a nice piece of crusty bread to soak up the juices. Luscious and hearty Seafood Stew. This is REALLY good with a nice piece of crusty bread to soak up the juices.Number of Servings: 2
Ingredients
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1/4cup olive oil
3/4 cups chopped onion
3 tablespoons chopped garlic
3 teaspoons dried oregano
1 teaspoon dried basil
1 28 oz can crushed tomatoes with added puree
1 6 1/2-ounce cans chopped clams, drained, liquid reserved
1 8 oz bottle clam juice
3/4 cup dry white wine
1/2 pound uncooked large shrimp, peeled, deveined
1 Large Alaskan King Crab Leg (about 1/2 pound) taken out of shell and cut into chunks or thickly shredded
1/2 pound scallops (if large, cut in half)
1/2 pound Mussels
1/4 - 1/2 cup chopped fresh basil
1/2 tsp Cayenne pepper
Directions
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.
Member Ratings For This Recipe
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CD2693807
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M_SGIRL