Recipe courtesy of Triple George Grill
Seafood Cioppino
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 58
- Cholesterol
- 250
- Sodium
- 2083
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 pound Sea scallops
1/2 pound (16/20 count) shrimp
1/4 pound sliced yellow onion
1/2 pound thinly sliced assorted bell peppers
1/2 pound littleneck or Manila clams
1/2 pound mussels
1 pound Dungeness or lump crabmeat
2 cups red wine
2 cups marinara sauce
1/2 teaspoon chopped fresh thyme leaves
1 teaspoon freshly chopped oregano leaves
Salt and freshly ground black pepper
Sourdough bread, for serving
Directions
- In a large saucepot set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. Once the clams and mussels open, add the crabmeat, red wine, and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper. Serve the cioppino in bowls with warm fresh sourdough bread on the side.