DivineEats-promo

Nutrition info - Recipes

Seafood Cioppino

Chow down on cioppino. Though saffron is expensive, don’t omit it in this dish because it's what defines the extraordinary flavors of this meal. You won't be sorry.


Seafood Cioppino

Ingredients

For 2 people

  • 1 ounce(s) saffron
  • 8 floz white wine
  • 1/4 cup(s) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup(s) red bell peppers, seeded and julienne
  • 1 cup(s) green bell peppers, seeded and julienne
  • 1 cup(s) yellow bell peppers, seeded and julienne
  • 1 medium onion, julienne
  • 1 cup(s) carrot, julienne
  • 1 28-oz. can tomatoes
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 16 jumbo shrimp
  • 16 large scallops
  • 20 mussels in shell
  • 8 ounce(s) cocktail crab claws
  • 12 ounce(s) fettuccine, cooked al dente

Directions

Steep saffron in white wine.
Heat olive oil in pan and sweat the garlic. Add peppers, onion and carrot; cook over medium heat until soft.
Deglaze pan with wine/saffron mixture; reduce by half.
Add tomatoes and bring to simmer over medium heat. Season with salt and pepper and continue simmering for 8 minutes.
Sauté shrimp and scallops in olive oil until shrimp are pink and scallops are seared. Add mussels to pan and cook until the shells open.
Deglaze the pan with the tomato/saffron broth.
Add the crab claws and cook just until warmed through.
Serve on bed of fettuccine.

Nutrition facts

  • Kcal: 1620.09 kcal
  • Fibers (g): 14.33g
  • Sodium (mg): 1873.74mg
  • Carbs: 167.44g
  • Fat: 45.23g
  • Saturated fat (g): 6.85g
  • Proteins: 114.15g