Cioppino Seafood Stew

I recently had this out a restaurant and forgot how much I love this low-calorie delicious shellfish meal.

Share this Recipe

Cioppino Seafood Stew
I recently had this out a restaurant and forgot how much I love this low calorie delicious shellfish meal.
Save to Yummly Yum
Printer Friendly
Yields
10  
Total Time
1 hr 30 min
Total Time
1 hr 30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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.
Does this look wrong?
What you need
  1. 3 tablespoons olive oil
  2. 1 large fennel bulb, thinly sliced
  3. 1 onion, chopped
  4. 3 large shallots, chopped
  5. 2 teaspoons salt
  6. 4 large garlic cloves, finely chopped
  7. 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
  8. 1/4 cup tomato paste
  9. 1 (28-ounce) can diced tomatoes in juice
  10. 1 1/2 cups dry white wine
  11. 5 cups fish stock
  12. 1 bay leaf
  13. 1 pound manila clams, scrubbed
  14. 1 pound mussels, scrubbed, debearded
  15. 1 pound bay scallops
  16. 1 cup of crabmeat
  17. 1 pound uncooked large shrimp, peeled and deveined
  18. 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2" rings, tentacles left whole
  19. 1 pound of halibut cut into 2-inch chunks
What you do
  1. Heat the oil in a very large pot over medium heat.
  2. 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.
  3. Stir in the tomato paste.
  4. Add tomatoes with their juices, wine, fish stock and bay leaf.
  5. Cover and bring to a simmer.
  6. Reduce the heat to medium-low.
  7. Cover and simmer for another about 30 minutes.
  8. Add the clams and mussels to the cooking liquid.
  9. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  10. Add the scallops, crabmeat, shrimp, squid, and halibut.
  11. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open.
  12. Discard any clams and mussels that do not open.
  13. Stir gently for about another 5 minutes.
  14. Season the soup, to taste, with more salt and red pepper flakes.
Adapted from GIADA DE LAURENTIIS
Beta Nutrition
calories
0
fat
0g
protein
0g
carbs
0g
Full Info.
Adapted from GIADA DE LAURENTIIS
Jessy + Melissa https://www.jessyandmelissa.com/