Seafood Cioppino

 

 

 

 

During Lent, our family eats seafood every Friday before Easter.

I found this delicious recipe in a magazine and I made it today for my family to eat.
Enjoy!

 

 

 

 

 

 

 

 

2 cups of vertically sliced onion

2 tablespoons extra virgin olive oil divided

4 garlic cloves, sliced

1 cup dry white wine

1 cup organic vegetable broth

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/2 teaspoon crushed red pepper

1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped

1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes

4 sea scallops (about 6 ounces)

1/2 teaspoon freshly ground black pepper

8 medium peeled and deveined shrimp (about 5 ounces)

12 littleneck clams, scrubbed

2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice

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Preparation

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Sprinkle snapper and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice.

 

Calories: 310
Fat: 8.8g
Carbohydrates: 13.9g
Sodium: 596 mg