Shellfish Cioppino Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Onion1 Large, chopped
 Garlic3 Clove (15 gm), chopped (Large Cloves)
 Hot pepper flakes1⁄4 Teaspoon, crushed
 Celery ribs2 , chopped
 Carrots2 Medium, peeled and chopped
 Dry red wine1 Cup (16 tbs)
 Canned crushed italian tomatoes in puree28 Ounce (1 Can)
 Water1 1⁄2 Cup (24 tbs)
 Chopped fresh oregano/1 teaspoon dried oregano1 Tablespoon
 Chopped fresh rosemary/1/2 teaspoon dried rosemary1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1843 Calories from Fat 1007

% Daily Value*

Total Fat 109 g167%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 451.8 mg18.8%

Total Carbohydrates 131 g43.5%

Dietary Fiber 24.7 g98.8%

Sugars 49.4 g

Protein 20 g40.2%

Vitamin A 513.8% Vitamin C 197.8%

Calcium 47.3% Iron 15.3%

*Based on a 2000 Calorie diet


1. In a nonreactive large, flameproof casserole, heat olive oil over medium heat. Cook onion 3 to 4 minutes, or until softened. Add garlic and hot pepper flakes and cook 30 seconds, or until fragrant. Stir in celery and carrots and cook until softened and just turning golden, 3 to 4 minutes. Add wine, tomatoes, water, oregano, and rosemary. Cook, uncovered, over medium heat until liquid is reduced by one fourth, 8 to 10 minutes.
2. Add crab and cover. Cook over medium-high heat 3 minutes. Add clams and mussels and cook until opened and crab claws are bright red, 3 to 4 minutes longer. Discard any clams or mussels that did not open. Sprinkle with parsley and basil.