Keyword: Clams, Crab, Low Fat, Oaks at Ojai, Seafood, Shrimp
Servings: 6Servings
Calories: 230kcal
Courtesy Of: Adapted from The Oaks at Ojai Health Spa
A savory seafood stew perfect for cold weather. Use whatever seafood you have on hand -- it's an equal opportunity recipe.
Ingredients
1tablespoonextra virgin olive oil
4cupstomato juice- (or, 3 cups tomato juice and 1 cup Clamato juice)
½cuponion- chopped
½cupscelery- sliced thin
1teaspoonMcCormick® Granulated Garlic
¼teaspoonfinely chopped fresh rosemary
¼teaspoonfresh marjoram
¼teaspoonfresh oregano
¼teaspoonfresh thyme
½poundfirm boned white fish- cut into bite sized chunks
1cupfresh mushrooms- sliced
6clams in the shell
6largeshrimp in the shell
6crab claws or legs
½poundlarge scallops or other firm but lean seafood
¼cupred wine
2tablespoonsParmesan cheese, grated- grated
6springsfresh parsley- chopped
6wedgesfresh lemon
Instructions
In a soup pot or dutch oven, quickly sear scallops in a splash of olive oil, until browned and nearly cooked. Remove and set aside.
In the same soup pot, place tomato juice and bring to a boil.
Add onion, celery, spices and boned fish to the broth and reduce heat, simmering for 30-45 minutes to thicken the broth and cook the fish.
Add the mushrooms, wine, shrimp, clams, crab legs, and seared scallops and reheat. The seafood may be cooked or raw.
If the added seafood is raw at this step, simmer until just cooked.
If the added seafood is cooked at this step, simmer briefly to cook the mushrooms.
Serve the Cioppino in heated bowls, topped with a modest sprinkle of cheese, parsley, and a wedge of lemon.
Spa Index Kitchen Notes
The calories are counted by dividing this recipe into six portions, and we first spooned out the easily divided seafood portions into each of 6 bowls and then we spooned over 1 cup of the broth and veggies per serving.
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