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Mussels & Shrimp Cioppino

Created by CookinTO on February 2, 2016

1/4 cup olive oil
1 medium yellow onion (chopped)
4 garlic cloves, fine chopped (or more)
1/4 teaspoon saffron threads
2 cans (29 ounces) diced tomatoes (petite diced tomatoes, undrained, 2 cans, 14.5 ounce each)
1 cup water
1 tablespoon drained capers
1/2 teaspoon grated lemon peel

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.