FIRE ROASTED CIOPPINO
Yield Portion Size
3 tbsp |
Vegetable oil
|
1-1/2 cups |
Shallots, minced
|
3/4 cup |
Garlic, minced
|
3 cups |
Dry white wine
|
1-1/2 cups |
White wine vinegar
|
12 cups | |
12 cups |
Water
|
2 tbsp |
Salt
|
12 lbs |
Mussels, scrubbed and beards removed
|
6 lbs |
Shrimp, peeled and deveined, tails on
|
1-1/2 cups |
Fresh basil, chiffonade
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 122 mg | 12% |
Carbohydrate | 15 g | 5% |
Cholesterol | 197 mg | 66% |
Total Fat | 7 g | 10% |
Iron | 7 mg | 40% |
Potassium | 260 mg | 0% |
Calories | 291 kcal | 15% |
Sodium | 1600 mg | 67% |
Protein | 36 g | 72% |
Polyunsaturated Fat | 2 g | 9% |
Saturated Fat | 1 g | 4% |
Sugars | 4 g | 0% |
Dietary Fiber | 2 g | 10% |
Vitamin C | 17 mg | 28% |
Vitamin A | 623 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat oil in a large stockpot over medium heat. Add shallots and garlic; sauté until translucent, about 5 minutes.
-
Step 2
Add wine and vinegar; bring to a simmer and cook off the alcohol for 2 to 3 minutes.
-
Step 3
Add tomatoes and water; simmer for 5 minutes.
-
Step 4
Stir in salt; remove from heat and cool until service.
-
Step 5
To Make One Serving: Place 9 to 10 ounces of tomato broth in large saucepan with 8 ounces of mussels and 4 ounces of shrimp. Cover and simmer for 4 minutes or until shrimp turn pink and mussels open. Discard any unopened mussels.
-
Step 6
Garnish with 1 tablespoon basil. Serve immediately.
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