Recipes

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.
Print Recipe
Course Brunch, Fish and Seafood, Seafood
Cuisine International Dishes, Italian
Servings 2 servings
Calories 3240.17 kcal

Ingredients
  

  • 1 ounce(s) saffron
  • 8 floz white wine
  • 1/4 cup(s) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup(s) red bell peppers, seeded and julienne
  • 1 cup(s) green bell peppers, seeded and julienne
  • 1 cup(s) yellow bell peppers, seeded and julienne
  • 1 medium onion, julienne
  • 1 cup(s) carrot, julienne
  • 1 28-oz. can tomatoes
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 16 jumbo shrimp
  • 16 large scallops
  • 20 mussels in shell
  • 8 ounce(s) cocktail crab claws
  • 12 ounce(s) fettuccine, cooked al dente

Instructions
 

  • 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.
  • Saute 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.

Nutrition

Calories: 3240.17kcalCarbohydrates: 334.87gProtein: 228.29gFat: 90.45gSaturated Fat: 13.7gCholesterol: 846.9mgSodium: 3747.47mgFiber: 28.65gSugar: 35.08g
Keyword Dinner Parties, Fettuccine, Heart Healthy, Low Calorie, Low Fat, Low Sodium, Low Sugar
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