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Cioppino

Yield 8 servings (serving size: 2 cups)
Cioppino is a traditional Italian seafood stew with a tomato base and a mixture of different types of fish and shellfish.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 3/4 cups chopped fennel bulb (about 1 small)
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon saffron threads
  • 1/4 teaspoon crushed red pepper
  • 3 (14.5-ounce) cans diced tomatoes, undrained
  • 1 cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 2 pounds small clams in shells (about 24), scrubbed
  • 1 pound mussels (about 16), scrubbed and debearded
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces lump crabmeat, shell pieces removed

Nutrition Information

  • calories 252
  • caloriesfromfat 0.0 %
  • fat 7 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29 g
  • carbohydrate 18 g
  • fiber 2.1 g
  • cholesterol 130 mg
  • iron 8.7 mg
  • sodium 631 mg
  • calcium 162 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until crisp-tender. Add vinegar, saffron, and red pepper; cook 3 minutes or until vinegar evaporates.

  2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat, and simmer 15 minutes. Add clams; cover and cook 10 minutes or until shells open. Discard any unopened shells. Add mussels; cook 5 minutes or until shells open. Discard any unopened shells. Add shrimp and crabmeat; cook 4 minutes or until shrimp are done.

  3. carbo rating: 16

The Complete Step-by-Step Low Carb Cookbook