Cioppino

Name: Cioppino
Yield: serves 2
Ingredients: Olive oil spray; 1 cup rotini (corkscrew pasta); 1/2 teaspoon olive oil; 1/2 pound (10 to 12) shrimp, peeled and deveined; 1/4 pound bay or sea scallops; Sea salt and freshly ground black pepper; 1/2 medium onion, diced; 3 to 5 garlic cloves, sliced or crushed; 1/2 red bell pepper, cored, seeded, and cut into 1-inch slices; 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch slices; 1/2 zucchini, halved lengthwise and cut into 1/2-inch slices; One 14-ounce can diced tomatoes, drained, or 3 to 4 medium fresh tomatoes, chopped; 1 celery stalk, thinly sliced; 1 fennel bulb, trimmed and chopped

December 9, 2011

Cioppino, or fisherman’s stew, had its origins in San Francisco by way of Italy, but all Mediterranean countries have similar fish stews. Make this version your own with your favorite treats from the sea. Traditionally, this dish is not very soupy; for more broth, do not drain the can of tomatoes. I prefer to avoid precooked seafood for Glorious One-Pot Meals. If your frozen shrimp is pink, it’s precooked. While using precooked seafood certainly won’t ruin your meal (it’s difficult to fail with a Glorious One-Pot Meal!), raw seafood results in a stronger flavor and will be more tender after cooking.

Recipe information

Yield
serves 2

Ingredients

Olive oil spray

1 cup rotini (corkscrew pasta)

1/2 teaspoon olive oil

1/2 pound (10 to 12) shrimp, peeled and deveined

1/4 pound bay or sea scallops

Sea salt and freshly ground black pepper

1/2 medium onion, diced

3 to 5 garlic cloves, sliced or crushed

1/2 red bell pepper, cored, seeded, and cut into 1-inch slices

1/2 yellow bell pepper, cored, seeded, and cut into 1-inch slices

1/2 zucchini, halved lengthwise and cut into 1/2-inch slices

One 14-ounce can diced tomatoes, drained, or 3 to 4 medium fresh tomatoes, chopped

1 celery stalk, thinly sliced

1 fennel bulb, trimmed and chopped

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the pasta in the pot. Add 1/3 cup of water and the olive oil. Stir gently to coat the noodles and distribute evenly.
Step 4
Spread the shrimp and scallops in a layer on top of the pasta. Season with salt and pepper to taste.
Step 5
Scatter the onion and garlic over the seafood, followed by layers of bell peppers and zucchini.
Step 6
Arrange the tomatoes in a layer on top of the zucchini.
Step 7
Scatter the celery and the fennel on top, and lightly season with salt and pepper.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 241
Step 10
Protein: 18g
Step 11
Carbohydrates: 35g
Step 12
Fat: 3g
Step 13
Cholesterol: 53mg
Step 14
Sodium: 53mg
Step 15
Fiber: 5g

Glorious One-Pot Meals

TagsSoup Soup/Stew Stew Pasta Shells Pasta California Cuisine American Shrimp Shellfish Seafood Scallop Canned Tomato Tomato Vegetable Fennel Root Vegetable Main Dinner Dairy Free Nut Free Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

nutrition information

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Step 15

Recipe notes