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CIOPPINO-STYLE SEAFOOD

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 8
INGREDIENTS
  • 1/4 cup Culinary Circle Extra Virgin Olive Oil
  • 1/2 cup chopped yellow onion
  • 1/4 teaspoon saffron threads
  • 2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 cup water
  • 1 tablespoon drained capers
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon grated orange peel
  • 2 tablespoons Juice of 1 lemon
  • 2 tablespoons fresh orange juice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 2-1/2 pounds mussels, washed well, debearded
  • 1 pound peeled and deveined jumbo shrimp with tail, thawed if frozen
  • 1 loaf (16 oz each) artisan Italian bread, cut into 16 slices
DIRECTIONS

Heat oil in large deep skillet or Dutch oven over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until onions are tender.

Stir in saffron, undrained tomatoes, water, capers, lemon peel, orange peel, lemon juice, orange juice, red pepper and salt. Bring to a boil. Reduce heat to medium and simmer 10 to 15 minutes or until sauce thickens slightly, stirring occasionally.

Add mussels; return to a simmer. Add shrimp, cover and simmer 6 to 9 minutes or until mussels open and shrimp are opaque. Discard mussels that have not opened.

Serve in shallow soup bowls with the bread for dipping into the broth.