Mussels & Shrimp Cioppino
Recipe: #22738
February 02, 2016
Categories: Mussels, Shrimp, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Canned Tomatoes, Spicy, more
"Cioppino is a fish stew made with tomatoes and several kinds of fish and shellfish. It was created by Italians. 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. This has mussels and shrimp cooked in a golden saffron tomato broth enhanced with the fresh flavor of citrus, very tasty!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (556.6 g)
- Calories 540.2
- Total Fat - 17 g
- Saturated Fat - 2.8 g
- Cholesterol - 148.1 mg
- Sodium - 1833.8 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 4.4 g
- Sugars - 5.2 g
- Protein - 41.1 g
- Calcium - 176.4 mg
- Iron - 10.4 mg
- Vitamin C - 41.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in large deep skillet or Dutch oven over medium-high heat until hot. Add onions and garlic; cook and stir 2 to 3 minutes or until onions are tender.
Step 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.
Step 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.
Step 4
Serve in shallow soup bowls with the bread for dipping into the broth.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use jumbo shrimp for the best flavor and texture.
- If using frozen mussels, make sure to thaw them completely before using.
- Instead of olive oil, use coconut oil. Coconut oil is a healthier option that has many benefits such as aiding weight loss, improving skin health, and reducing inflammation.
- Instead of Italian bread, use gluten-free bread. This substitution is beneficial for those with gluten sensitivities or allergies, as it eliminates any potential health risks associated with gluten.
Spicy Cioppino Increase the crushed red pepper flakes to 1 tablespoon and add 1/2 teaspoon of cayenne pepper to the tomato broth for a spicy kick!
Garlic Parmesan Roasted Broccoli - This delicious side dish pairs perfectly with Mussels & Shrimp Cioppino. It's full of flavor from the Parmesan cheese and garlic, and is a great way to add some green to your meal. Roasting the broccoli brings out its natural sweetness and adds a nice crunch to the dish.
Rosemary Roasted Potatoes: Rosemary Roasted Potatoes are a classic side dish that pairs perfectly with Mussels & Shrimp Cioppino. The potatoes are roasted with rosemary, garlic, and olive oil, giving them a delicious flavor and crisp texture. They are a great way to add a hearty side to the meal that is still healthy and flavorful.
FAQ
Q: What type of bread should I use?
A: For this recipe, you should use Italian bread, such as a 16-ounce loaf. Slice it before serving.
Q: How long should I bake the bread?
A: Bake the bread for 20-25 minutes at 350°F until it is golden brown. Insert a toothpick into the center of the loaf to check for doneness.
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Fun facts:
Fun Fact 1: Cioppino is a fish stew that was created by Italian immigrants in San Francisco in the late 1800s. It is thought to be a combination of the various fish stews they brought with them from their home country.
Fun Fact 2: The popularity of Cioppino has been credited to the famous chef, Victor Hirtzler, who served the dish at his restaurant in San Francisco in the early 1900s. He is believed to have been the first to serve the dish in the United States.