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Cioppino Stew Recipe
|Sea bass/Barracuda / halibut / variety of any firm fish||3 Pound|
|Dungeness/1 live lobster||1 Large (Hard Shell Crab)|
|Jumbo shrimps||1 Pound (Or More)|
|Clams/Mussels / oysters / combination of all three||1 Pint|
Calories 333 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 221.3 mg
Sodium 587.9 mg24.5%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0 g
Sugars 0 g
Protein 64 g128.2%
Vitamin A 11.9% Vitamin C 19.9%
Calcium 12.2% Iron 48.3%
*Based on a 2000 Calorie diet
Crack the crab; remove top shell but keep it for making stock.
If you use lobster, cut tail into pieces and reserve body to make stock; if you use eastern lobster, cut tail into sections and crack claws.
Split shrimp shells down the back and remove the black vein.
Steam the mollusks (clams, mussels, or oysters) in a small amount of water just until they open.
Remove the top shells and save the juice.
Now to prepare the sauce: