Cioppino

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Added Apr 7th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Appetizers, Seafood, Soups & Stews
  • Servings: 8 change
  • Calories per serving: 394
  • Prep Time: 10 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 39420%
Fat 17g25%
Cholesterol 142mg47%
Sodium 647mg 27%
Carbohydrates 17g20%

More facts>>

FoodConnect Nutritionals

Ingredients

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  • 6 tablespoons extra-virgin olive oil
  • 20 garlic cloves, chopped coarse (about 8 tablespoons)
  • 1 cup dry vermouth
  • 2 dozen littleneck clams, shells scrubbed
  • 2 dozen mussels, shells scrubbed and beards removed
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped medium
  • 1 tsp hot red pepper flakes
  • 1 cup bottled clam juice
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 bay leaf
  • 2 tablespoons fresh oregano leaves, minced
  • 2 tablespoons fresh thyme leaves, minced
  • 1 tsp hot red pepper sauce
  • Table salt and ground black pepper
  • 1 pound sea scallops, tendons removed
  • 1 pound medium shrimp (40 to 50 per pound), peeled and deveined

Recipe Method

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until warmed. Add 2 tablespoons garlic and cook until garlic is fragrant but not browned, about 30 seconds.

2. Add 1/2 cup vermouth and clams. Cover and steam until clams open completely, 6 to 7 minutes. Transfer clams and steaming liquid to strainer set over medium bowl.

3. Return now-empty pot to medium-high heat, add 2 tablespoons oil and 2 tablespoons garlic, and cook until garlic is fragrant but not browned, about 30 seconds.

4. Add remaining 1/2 cup vermouth and mussels. Cover and steam until mussels open completely, 3 to 4 minutes. Transfer mussels and steaming liquid to strainer with clams.

5. Set strainer and reserved juices aside. Do not remove shells.

6. Return now-empty pot to medium-high heat, add remaining 2 tablespoons oil, butter, onion, remaining 4 tablespoons garlic, and red pepper flakes.

7. Cook, stirring frequently, until onion is soft and fragrant, about 4 minutes. Add clam juice, diced tomatoes and juices, bay leaf, and reserved clam and mussel juices.

8. Bring to boil, reduce heat, and simmer until flavors blend, about 4 minutes. Add oregano, thyme, hot red pepper sauce, and salt and pepper to taste.

9. Add scallops and shrimp and press with wooden spoon to submerge in liquid. Place reserved clams and mussels in shells on top of shrimp and scallops.

10. Cover and removed pot from heat. Let stand until shrimp are pink and scallops are milky white, about 5 minutes. Ladle shellfish and broth into shallow bowls and serve immediately.

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