I don’t know about you, but I over indulged a little during the holidays. It’s too hard to pass up home baked goodies, drinks with friends, Mom’s cooking and going out to our favourite restaurants while we were back in Vancouver (can you say White Spot?!). Anyways, after having a few salads to get back on track, I picked-up Cooking Light magazine at the airport as my in-flight read. I was extremely impressed by the quality of the magazine and had quickly bookmarked many of their recipes as “must-make” – this being one of them.
CH and I decided to celebrate NYD by having dinner just the two of us. It was a great way to kick-off the year, chat about what we want to achieve in 2012 and just start the year with some ‘us’ time, which doesn’t happen all that often these days. In order to celebrate the New Year, I knew I wanted to cook something special, yet light and satisfying. Enter seafood. Being from the West Coast, we are picky when it comes to selecting seafood, but with the St. Lawrence Market across the street, we have plenty of amazing fish mongers available, although given the prices of seafood in Toronto, having these items is definitely a treat.
This recipe was flavourful, balanced, soothing, and just downright delicious. CH raved about how good all of the seafood was, and many “yumms” came from me as well – it was the perfect dish to welcome 2012. Feel free to switch-up the seafood below for your favourites, or for what’s available near you. I always try to buy “wild” or “line-caught” items in order to support the fisheries, and I definitely try to buy according to what’s sustainable – check out this website for more information: Ocean Wise
This was definitely a great recipe and one that will (hopefully!) appear on our table again in the future.
Yield: Serves 4 (serving size: about 1 3/4 cups)
Prep Time: 15 minutes
Cook Time: 40 minutes
- 1 TBSP extra-virgin olive oil
- 2 medium onions, sliced
- 5 garlic cloves, grated/minced
- 1 cup dry white wine (Sauvignon Blanc or other)
- 1 cup chicken broth (or vegetable broth), divided into 1/2 cups, per below
- 2 TBSP chopped fresh basil
- 1 tsp dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
- 1 TBSP extra-virgin olive oil
- 1 (10-ounce) Pacific Halibut filet, cut into 1-inch cubes
- 4 sea scallops (about 6 ounces)
- 1/2 teaspoon freshly ground black pepper
- 8 medium peeled and deveined shrimp (about 5 ounces)
- 12 clams (Manila, littleneck or longneck), cleaned and scrubbed
- 2 TBSP chopped flat-leaf parsley
- 1 TBSP fresh lemon juice
- Baguette or other bread of choice
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat and swirl to coat.
Add onion to the pan and sauté for 1 minute. Stir-in the garlic and reduce the heat to medium. Cover and cook for 8 minutes, stirring occasionally.
De-glaze the pan with the wine and stir. Add 1/2 cup of the chicken broth, all of the basil, oregano, red pepper flakes and diced tomatoes to the pot and stir well. Bring the mixture to a boil, reduce the heat and simmer, uncovered for 15 minutes.
Meanwhile, sprinkle the halibut and scallops generously with black pepper. Heat a large cast-iron skillet over high heat. Add remaining 1 tablespoon oil and swirl to coat.
Place the halibut and scallops in the pan and cook for 1-2 minutes on each side or until golden brown. Remove from pan and set-aside. De-glaze the pan with the remaining 1/2 cup of chicken stock, scrape up any brown pieces and add the mixture to the pot of simmering broth mixture.
Place the halibut, scallops, shrimp, and clams into the broth mixture, ensuring the clams are entirely covered with broth. Cover and cook for 8 or so minutes or until clams open. Be sure to discard any unopened clams.
Stir in parsley and lemon juice, taste the broth and add S&P according to your desire.
Serve with a toasted baguette or bread of your choice.
Recipe Adapted From Cooking Light Magazine, January 2012
And because Cooking Light is amazing, here are the nutritional details:
- Calories: 319
- Fat: 8.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.4g
- Protein: 33.4g
- Carbohydrate: 13.9g
- Fiber: 1.8g
- Cholesterol: 103mg
- Iron: 6.5mg
- Sodium: 596mg
- Calcium: 109mg
7 responses to “Seafood Cioppino”
This looks wonderful and the stats are impressive! 🙂 I can’t wait to make it for a special occasion.
It`s perfect for a special occassion, or just because. And it`s SO easy!
How did I miss this in CL!? It looks amazing! There was another Cioppino recipe in Bon Appetit this month…must be popular 🙂 I love seafood so it’s heaven in a bowl for me 🙂
I totally agree – it was heaven in a bowl. I considered making a puree of the leftover broth, lol.
Definitely very impressed with CL!
What a gorgeous bowl of seafood!
Thank yas! It tasted better than it looked, lol.
When it comes to seafoods, i really love shelfish and shrimps. ^
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