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Recipe courtesy Ristorante Villa Portofino

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Ingredients

Adjust Servings:
2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
crushed red pepper flakes
2 littleneck clams
2 prince edward island mussels
2 ounces calamari, tubes and tentacles
1 1/2 - 2 ounces fresh fish, cut into 1-inch squares (trimmings from tilapia, halibut, salmon, snapper)
2 sea scallops (20/30)
2 white mexican shrimp (u-15)
1 crab, claw (jonah)
6 ounces chopped clams and cockles and their juice
4 ounces marinara sauce

Nutritional information

152.8
Calories
75 g
Calories From Fat
8.4 g
Total Fat
1.3 g
Saturated Fat
45.8 mg
Cholesterol
367.6 mg
Sodium
6.9 g
Carbs
0.9 g
Dietary Fiber
2.9 g
Sugars
12 g
Protein
113g
Serving Size

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Recipe courtesy Ristorante Villa Portofino

Features:
  • Gluten Free
Cuisine:

Recipe courtesy Ristorante Villa Portofino, Avalon, CA

  • 40 min
  • Serves 4
  • Easy

Ingredients

Directions

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Cioppino, Recipe courtesy Ristorante Villa Portofino, Avalon, CA


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Steps

1
Done

In a Medium Fry Pan Over Medium Heat, Add the Olive Oil, Garlic, Crushed Pepper Flakes to Taste, Clams and Mussels. Cook Just Until the Garlic Starts to Brown.

2
Done

Then Add the Calamari, Fish, Scallops, Shrimp and Crab Claw. Cook 2 to 3 Minutes.

3
Done

Then Add the Chopped Clams and Cockles and Their Juice and the Marinara.

4
Done

Cover and Cook Until the Clams and Mussels Are Fully Open.

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Thomas Bryant

Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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