Seafood Cioppino

Seafood Cioppino

Seafood Cioppino
Chow down on cioppino. Though saffron is expensive, don’t omit it in this dish because it's what defines the extraordinary flavors of this meal. You won't be sorry.
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Serves:
2

Ingredients
1 generous pinch saffron
1 cup white wine
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 cup each red, green and yellow bell peppers, seeded and julienne
1 medium onion, julienne
1 cup carrot, julienne
1 28-oz. can tomatoes
Salt and pepper
16 jumbo shrimp
16 large scallops
20 mussels in shell
20 (1/2 lb.) cocktail crab claws
12 oz. fettuccine, cooked al dente

Methods/steps
Steep saffron in white wine.
Heat olive oil in pan and sweat the garlic. Add peppers, onion and carrot; cook over medium heat until soft.
Deglaze pan with wine/saffron mixture; reduce by half.
Add tomatoes and bring to simmer over medium heat. Season with salt and pepper and continue simmering for 8 minutes.
Sauté shrimp and scallops in olive oil until shrimp are pink and scallops are seared. Add mussels to pan and cook until the shells open.
Deglaze the pan with the tomato/saffron broth.
Add the crab claws and cook just until warmed through.
Serve on bed of fettuccine.

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