Cioppino-Style Seafood Stew

<p>Cioppino-Style Seafood Stew</p>
Lee Harrelson

Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 1.5 g
Monofat 4.8 g
Polyfat 1.7 g
Protein 36.2 g
Carbohydrate 13.8 g
Fiber 1.5 g
Cholesterol 138 mg
Iron 6.4 mg
Sodium 726 mg
Calcium 88 mg


1 1/2 tablespoons olive oil
1/2 cup prechopped onion
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon crushed red pepper
1 pound mussels, scrubbed and debearded
8 ounces sea scallops
8 ounces peeled and deveined medium shrimp
1/2 cup clam juice
1/4 cup chopped fresh flat-leaf parsley
1 (14.5-ounce) can diced tomatoes, undrained


Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.