Not Cioppino
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: cioppino, seafood
Servings: 4
Calories: 489kcal
- 2 tablespoons olive oil
- 1 fennel bulb thinly sliced
- 1 small yellow onion small-diced
- 4 cloves garlic minced
- 1½ teaspoons salt
- ½ teaspoon red chili flakes
- 32 ounce seafood stock (1 container)
- 28 ounce diced tomatoes (1 can)
- 1 tablespoon parsley chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ¼ teaspoon allspice
- ¼ teaspoon celery salt
- 1 pound okra whole
- 1 pound salmon cut into small chunks
- 6 ounces scallops (about 6), halved
- 1 pound shrimp large, deveined and tail on
- fennel fronds for garnish
Warm the oil in a large stock pot over medium heat. Add the sliced fennel, onion, garlic, salt, and chili flakes. Sauté for 10 minutes, stirring occasionally.
Add the stock, tomatoes, parsley, Worcestershire, thyme, oregano, allspice, and celery salt. Bring to a boil, then simmer for 2 minutes. Add the okra, cover, and cook for 8 minutes at a low boil.
Add the salmon chunks and scallops and let cook for 3 minutes (no need for mixture to boil again). Add the shrimp and cook for 2 minutes more. Remove from heat. Garnish with fennel fronds and serve immediately.
Calories: 489kcal | Carbohydrates: 26g | Protein: 60g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 255mg | Sodium: 2174mg | Potassium: 2159mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1367IU | Vitamin C: 56mg | Calcium: 361mg | Iron: 6mg