Cioppino

Name: Cioppino
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 serving
Cuisine: italian
Ingredients: 1/2 ounce olive oil; 1/2 ounce garlic, peeled and sliced; 4 ounces clams or cockles; 2 medium prawns, peeled and deveined; 2 ounces salmon, cut into small cubes; 2 small crab legs (any type); 4 ounces cooking wine, Chablis; 2 1/2 ounces tomato sauce; 2 medium scallops; 1 lemon, halved (1/2 juiced and 1/2 cut in wedges); Pinch fresh parsley leaves; 1 ounce whole sweet butter; 1/4 bunch fresh basil, leaves chopped

Recipe courtesy of The Fresh Ketch

Watch how to make this recipe.

Cioppino

0 Reviews

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

729

Total Fat

47

Saturated Fat

19

Carbohydrates

27

Dietary Fiber

3

Sugar

6

Protein

45

Cholesterol

178

Sodium

2125

Total: 30 min
Prep: 20 min
Cook: 10 min

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

729

Total Fat

47

Saturated Fat

19

Carbohydrates

27

Dietary Fiber

3

Sugar

6

Protein

45

Cholesterol

178

Sodium

2125

Total: 30 min
Prep: 20 min
Cook: 10 min

Ingredients

1/2 ounce olive oil

1/2 ounce garlic, peeled and sliced

4 ounces clams or cockles

2 medium prawns, peeled and deveined

2 ounces salmon, cut into small cubes

2 small crab legs (any type)

4 ounces cooking wine, Chablis

2 1/2 ounces tomato sauce

2 medium scallops

1 lemon, halved (1/2 juiced and 1/2 cut in wedges)

Pinch fresh parsley leaves

1 ounce whole sweet butter

1/4 bunch fresh basil, leaves chopped

Directions

In a medium skillet over high heat, add oil. When oil is hot, briefly saute garlic then add the clams. Reduce heat to medium; add all remaining seafood except scallops. Cook until the fish is almost done. Deglaze the pan with white wine. Add the tomato sauce, scallops and juice from half of the lemon. Cover and let simmer about 3 to 4 minutes. Remove from heat; add parsley, butter and basil. Serve in a large bowl and garnish with lemon wedges.