Cioppino-Style Seafood Stew

Lee Harrelson

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

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 29%
  • Fat: 9.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 36.2g
  • Carbohydrate: 13.8g
  • Fiber: 1.5g
  • Cholesterol: 138mg
  • Iron: 6.4mg
  • Sodium: 726mg
  • Calcium: 88mg

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

Preparation

  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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Cioppino-Style Seafood Stew Recipe at a Glance
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