Seafood Cioppino

Name: Seafood Cioppino
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Recipe courtesy of Triple George Grill

Show: Rachael's Vacation

Episode: Las Vegas

Seafood Cioppino

0 Reviews

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.