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Photo: Jennifer Causey
Active Time:50 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 10 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½poundmedium dry-packed scallops½poundskinless salmon fillet, cut into 1 1/2-oz. pieces½poundwhite-fleshed fish, cut into 1 1/2-oz. pieces1tablespoonolive oil½cupwhite wine½cupwater12littleneck clams, scrubbed1poundmussels, cleaned1ouncecanned anchovy fillets, chopped, oil reserved1mediumfennel bulb, cored and sliced, fronds reserved4garlic cloves, chopped1teaspoonorange zest1(28 ounce) canunsalted crushed San Marzano tomatoesCrushed red pepper to taste½poundpeeled and deveined raw medium shrimp
Cook Mode(Keep screen awake)
Ingredients
½poundmedium dry-packed scallops
½poundskinless salmon fillet, cut into 1 1/2-oz. pieces
½poundwhite-fleshed fish, cut into 1 1/2-oz. pieces
1tablespoonolive oil
½cupwhite wine
½cupwater
12littleneck clams, scrubbed
1poundmussels, cleaned
1ouncecanned anchovy fillets, chopped, oil reserved
1mediumfennel bulb, cored and sliced, fronds reserved
4garlic cloves, chopped
1teaspoonorange zest
1(28 ounce) canunsalted crushed San Marzano tomatoes
Crushed red pepper to taste
½poundpeeled and deveined raw medium shrimp
DirectionsLet scallops, salmon and fish come to room temperature. Heat oil in a large Dutch oven over medium-high. Add scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside.Add wine, 1/2 cup water and clams to pan. Cover, increase heat to high, and cook until clams open, 5 to 7 minutes. Transfer clams to a large bowl (discard any unopened clams). Add mussels to pan; cover and cook until they open, 3 to 4 minutes. Turn off heat. Remove mussels; set aside. Pour cooking liquid through a fine-mesh sieve over a bowl; set aside.Add reserved oil from anchovies to pan over medium-high. Add anchovies; cook until dissolved, about 2 minutes. Stir in fennel; cook until tender, 5 minutes. Add garlic and orange zest; cook 1 minute. Stir in reserved cooking liquid, tomatoes and crushed red pepper. Reduce heat to medium; simmer, uncovered, until sauce has thickened slightly, 12 to 15 minutes.Nestle fish and shrimp into broth. Cover and reduce heat to low. Cook until seafood is opaque, 6 to 8 minutes. Add mussels, clams and scallops, cooked sides up. Heat until warmed through. Top with reserved fennel fronds.Originally appeared: Cooking Light
Directions
Let scallops, salmon and fish come to room temperature. Heat oil in a large Dutch oven over medium-high. Add scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside.Add wine, 1/2 cup water and clams to pan. Cover, increase heat to high, and cook until clams open, 5 to 7 minutes. Transfer clams to a large bowl (discard any unopened clams). Add mussels to pan; cover and cook until they open, 3 to 4 minutes. Turn off heat. Remove mussels; set aside. Pour cooking liquid through a fine-mesh sieve over a bowl; set aside.Add reserved oil from anchovies to pan over medium-high. Add anchovies; cook until dissolved, about 2 minutes. Stir in fennel; cook until tender, 5 minutes. Add garlic and orange zest; cook 1 minute. Stir in reserved cooking liquid, tomatoes and crushed red pepper. Reduce heat to medium; simmer, uncovered, until sauce has thickened slightly, 12 to 15 minutes.Nestle fish and shrimp into broth. Cover and reduce heat to low. Cook until seafood is opaque, 6 to 8 minutes. Add mussels, clams and scallops, cooked sides up. Heat until warmed through. Top with reserved fennel fronds.
Let scallops, salmon and fish come to room temperature. Heat oil in a large Dutch oven over medium-high. Add scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside.
Add wine, 1/2 cup water and clams to pan. Cover, increase heat to high, and cook until clams open, 5 to 7 minutes. Transfer clams to a large bowl (discard any unopened clams). Add mussels to pan; cover and cook until they open, 3 to 4 minutes. Turn off heat. Remove mussels; set aside. Pour cooking liquid through a fine-mesh sieve over a bowl; set aside.
Add reserved oil from anchovies to pan over medium-high. Add anchovies; cook until dissolved, about 2 minutes. Stir in fennel; cook until tender, 5 minutes. Add garlic and orange zest; cook 1 minute. Stir in reserved cooking liquid, tomatoes and crushed red pepper. Reduce heat to medium; simmer, uncovered, until sauce has thickened slightly, 12 to 15 minutes.
Nestle fish and shrimp into broth. Cover and reduce heat to low. Cook until seafood is opaque, 6 to 8 minutes. Add mussels, clams and scallops, cooked sides up. Heat until warmed through. Top with reserved fennel fronds.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)318Calories8gFat18gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
