| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced shallots
- 1/2 pound Sea scallops
- 1/2 pound (16/20 count) shrimp
- 1/4 pound sliced yellow onion
- 1/2 pound thinly sliced assorted bell peppers
- 1/2 pound littleneck or Manila clams
- 1/2 pound mussels
- 1 pound Dungeness or lump crabmeat
- 2 cups red wine
- 2 cups marinara sauce
- 1/2 teaspoon chopped fresh thyme leaves
- 1 teaspoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Sourdough bread, for serving
Instructions
- In a large saucepot set over medium heat, add olive oil and heat. Add the garlic and shallots and saute until the garlic is on the verge of browning, about 2 minutes. Add the scallops. After the scallops cook for about 1 minute, add the shrimp, onions, and peppers. When the shrimp start to turn pink, add the mussels and clams. Cover the pot with a lid until the shells of the mussels and clams open, about 8 minutes. Once the clams and mussels open, add the crabmeat, red wine, and marinara sauce, and bring to a simmer. Add the thyme and oregano, and season with salt and pepper. Serve the cioppino in bowls with warm fresh sourdough bread on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 58 g |
| Cholesterol | 250 mg |
| Sodium | 2083 mg |
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 58 g |
| Cholesterol | 250 mg |
| Sodium | 2083 mg |
Reviews
Oh Man, the RED wine ruined this dish in our opinion. It should at least be white wine and not so much of it. I followed the recipe and all the seafood got ruined, soaked in it and turned ugly brown. What a huge disappointment and expense!! So shocked this was a food network recipe.
This was not only tasty, but about the easiest recipe ever! We used frozen seafood medley and couldn’t have been more delicious!
I made Michael Chirillo’s “Easy Marinara”, tossed some fresh pasta with this
recipe and it turned out fantastic! I used only 1 cup of red wine, if I used 2 I thought it would have been too runny. It has an excellent taste and it very
pleasing to the eye, and palate! Even though times are tough right now for many families, seafood prices have lower dramastically and for all the “New Year’s
Resolution” folks, that are looking to trim the waistline, keep this recipe in mind.
Enjoy!
recipe and it turned out fantastic! I used only 1 cup of red wine, if I used 2 I thought it would have been too runny. It has an excellent taste and it very
pleasing to the eye, and palate! Even though times are tough right now for many families, seafood prices have lower dramastically and for all the “New Year’s
Resolution” folks, that are looking to trim the waistline, keep this recipe in mind.
Enjoy!