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Cioppino-Style Seafood Stew

Cioppino-Style Seafood Stew
Lee Harrelson
Yield

4 servings (serving size: 2 cups)

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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