San Francisco Cioppino Recipe
This rustic seafood stew will warn the heart and soul.
Ingredients
- 1/4 cup extra virgin olive oil
- 4 cloves of garlic finely chopped
- 1 medium shallot
- 2 (16 oz) cans chopped tomatoes, do not drain
- 2 cups chicken stock
- 1 cup Plantation Blush Wine ( Williamsburg Winery)
- 2 bay leaves
- 3 tablespoons fresh basil, cut into chiffonade
- 1 pound raw shrimp, cut into bite sized pieces
- 3 cooked sets of crab legs, cut into bite sized pieces
- 4 tilapia fillets, cut into bite sized pieces
- 3-5 pinches Mediterranean Spiced Sea Salt ( by MacCormick)
Directions
- In large saute pan put the olive in and let it get hot over medium-high heat (between 6 & 7 for those with numeric dials on their stoves). Add the onions and saute until translucent, then add in the garlic and do the same.
- Move the contents of the saute pan to the crock pot and add in the tomatoes, stock, wine, basil and bay leaf. Cook on high for 4 hours.
- During the last 30 minutes add in the seafood, cover again and cook for the last 30 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 5 servings | |
| Calories 208 | |
| Calories from Fat 111 | 53% |
| Total Fat 12.53g | 16% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 339mg | 14% |
| Potassium 326mg | 9% |
| Total Carbs 3.44g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.93g | 1% |
| Protein 19.83g | 32% |
