3830
Cioppino-Style Seafood Recipe
recipes

Cioppino-Style Seafood

Lots of tender mussels and shrimp cooked in a golden saffron tomato broth enhanced with the fresh flavor of citrus

Recipe concept developed by The Culinary Institute of America

1 ¼
Prep Time
(HOURS)
1 ¼
Total Time
(HOURS)
8
Servings
4.5 of 5 (4 ratings) Review This Recipe | See All Reviews

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1/4 teaspoon saffron threads
  • 2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 cup water
  • 1 tablespoon drained capers
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon grated orange peel
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 2-1/2 pounds mussels, washed well, debearded
  • 1 pound peeled and deveined jumbo shrimp with tail, thawed if frozen
  • 1 loaf (16 oz each) artisan Italian bread, cut into 16 slices

Nutrition Information

418
Calories
13g
Total Fat
32g
Protein
Serving Size: 8 servings
View Complete Nutrition Information >

Directions

  1. Heat oil in large deep skillet or Dutch oven over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until onions are tender.
  2. Stir in saffron, undrained tomatoes, water, capers, lemon peel, orange peel, lemon juice, orange juice, red pepper and salt. Bring to a boil. Reduce heat to medium and simmer 10 to 15 minutes or until sauce thickens slightly, stirring occasionally.
  3. Add mussels; return to a simmer. Add shrimp, cover and simmer 6 to 9 minutes or until mussels open and shrimp are opaque. Discard mussels that have not opened.
  4. Serve in shallow soup bowls with the bread for dipping into the broth.

Cook's Tip

Cioppino is a fish stew made with tomatoes and several kinds of fish and shellfish. It was created by Italians in San Francisco. Clean mussels just before cooking, since they die when debearded. Scrub with a stiff brush under cold, running water. Remove beard (dark threads protruding from shell) by pulling towards hinge or pointed end of shell using fingers and a dry towel. For ease when serving, remove two-thirds of the mussels from their shells and discard shells. Ladle stew into serving bowls and garnish with the remaining mussels in the shell.
Nutrition Information close
Amount per Serving
Calories 418  
  % Daily Value*
Total fat 13 g 20%
Saturated fat 2 g 11%
Cholesterol 125 MG 42%
Sodium 1409 MG 59%
Carbohydrate 41 g 14%
Dietary fiber 3 g 14%
Sugars 4 g
Protein 32 g
Vitamin A   15%
Vitamin C   39%
Calcium   13%
Iron   42%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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