Cioppino
Cioppino could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. One serving contains 443 calories, 43g of protein, and 14g of fat. This recipe serves 6 and costs $6.56 per serving. This recipe from Cooking With Michelle requires shrimp, green bell pepper, crab, and clam juice. A few people made this recipe, and 16 would say it hit the spot. It works best as a main course, and is done in about 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 94%. Try Cioppino, Cioppino, and Cioppino for similar recipes.
Servings: 6
Ingredients:
1/4 cup chopped basil
1 bay leaf
1/2 teaspoon black pepper
28 ounce can of crushed tomatoes
1 can chicken stock
1 cup clam juice, 1 bottle
2 king crab legs, meat removed and shells discarded
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 green pepper, diced small
1 pound halibut, cut 1″ thick
2 pounds mussels
2 medium onions, diced
1 teaspoon dried oregano
1/2 cup chopped parsley
1 teaspoon red pepper flakes
1 cup red wine
1 teaspoon salt
1 pound shrimp, peeled and deveined
2 tablespoons tomato paste
1/2 cup white wine
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Heat oil in a deep skillet or Dutch oven over medium high heat. Add onions, bay leaf, oregano, red pepper flakes, salt and pepper and cook until onion is translucent, about 5 minutes. Add garlic, green pepper and tomato paste and stir together for 2 minutes. Add red and white wine and simmer until reduced by half. Add chicken stock and clam juice, along with crushed tomatoes. Bring to a boil and reduce to simmer. Cover and cook for 30-60 minutes. Stir in basil and parsley and add seafood. Increase heat to bring to a simmer and cook until seafood is cooked through and mussels have opened, about 5-10 minutes.FacebookTwitterGooglePinterestPocketEmail9 Comments Comments FeedName (required)Mail (will not be published) (required)Website PreviousNext
Step by step:
1. Heat oil in a deep skillet or Dutch oven over medium high heat.
2. Add onions, bay leaf, oregano, red pepper flakes, salt and pepper and cook until onion is translucent, about 5 minutes.
3. Add garlic, green pepper and tomato paste and stir together for 2 minutes.
4. Add red and white wine and simmer until reduced by half.
5. Add chicken stock and clam juice, along with crushed tomatoes. Bring to a boil and reduce to simmer. Cover and cook for 30-60 minutes. Stir in basil and parsley and add seafood. Increase heat to bring to a simmer and cook until seafood is cooked through and mussels have opened, about 5-10 minutes.Facebook
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Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Seafood Cioppino
