Cioppino-Style Seafood Stew

Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 1 1/2  tablespoons  olive oil
• 1/2  cup  prechopped onion
• 1 1/2  teaspoons  bottled minced garlic
• 1/4  teaspoon  crushed red pepper
• 1  pound  mussels, scrubbed and debearded
• 8  ounces  sea scallops
• 8  ounces  peeled and deveined medium shrimp
• 1/2  cup  clam juice
• 1/4  cup  chopped fresh flat-leaf parsley
• 1  (14.5-ounce) can diced tomatoes, undrained

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.

Nutritional Information

Calories:

289 (29% from fat)

Fat:

9.3g (sat 1.5g,mono 4.8g,poly 1.7g)

Protein:

36.2g

Carbohydrate:

13.8g

Fiber:

1.5g

Cholesterol:

138mg

Iron:

6.4mg

Sodium:

726mg

Calcium:

88mg