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Cioppino Style Seafood Stew
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| 11/2 tbsp | Olive Oil |
| 1/2 cup | pre chopped onion |
| 11/2 tsp | bottled minced garlic |
| 1/4 tsp | crushed red pepper |
| 1 lb | mussels, scrubbed and debearded |
| 8 oz | sea scallops |
| 8oz | medium shrimp, peeled and deveined |
| 1/2 cup | clam juice |
| 1/4 cup | chopped fresh flat-leaf parsley |
| 1 (14.5 oz) can | diced tomatoes, undrained |
| Heat olive oil in a dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté 2 minutes. Add mussels, scallops, and shrimp to pan; sauté 1 minute. stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until mussels open. Discard any unopened shells . | |
| Fat, 9.3 | |
protein 36.2
carb 13.8
fiber 1.5
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