I recently had this out a restaurant and forgot how much I love this low-calorie delicious shellfish meal.
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Cioppino Seafood Stew
2018-12-28 15:10:34
![](https://www.jessyandmelissa.com/wp-content/uploads/Cioppino-Seafood-Stew.jpg)
I recently had this out a restaurant and forgot how much I love this low calorie delicious shellfish meal.
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Total Time
1 hr 30 min
Nutrition Facts
Serving Size
0g
Yields
10
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound bay scallops
- 1 cup of crabmeat
- 1 pound uncooked large shrimp, peeled and deveined
- 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2" rings, tentacles left whole
- 1 pound of halibut cut into 2-inch chunks
What you do
- Heat the oil in a very large pot over medium heat.
- Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.
- Stir in the tomato paste.
- Add tomatoes with their juices, wine, fish stock and bay leaf.
- Cover and bring to a simmer.
- Reduce the heat to medium-low.
- Cover and simmer for another about 30 minutes.
- Add the clams and mussels to the cooking liquid.
- Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the scallops, crabmeat, shrimp, squid, and halibut.
- Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open.
- Discard any clams and mussels that do not open.
- Stir gently for about another 5 minutes.
- Season the soup, to taste, with more salt and red pepper flakes.
Adapted from GIADA DE LAURENTIIS
Adapted from GIADA DE LAURENTIIS
Jessy + Melissa https://www.jessyandmelissa.com/