Grilled Cioppino with Fire-Roasted Tomato and Vegetable Puree

Grilled Cioppino with Fire-Roasted Tomato and Vegetable Puree
24 Ingredients
  • Oil, for greasing
  • 5 lemons, 3 halved and 2 quartered
  • 2 cups dry California white wine
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons capers, roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon chile flakes
  • 1 teaspoon freshly ground black pepper
  • 8 cloves garlic, roughly chopped
  • Two 2-pound Dungeness crabs
  • 8 large sea scallops, cleaned with muscles removed
  • 6 jumbo shrimp (U4-count), head and tail on
  • 1 pound boneless, skinless halibut fillet
  • 8 Roma tomatoes, tops trimmed and halved
  • 2 large red bell peppers, cheeks removed, seeded and ribs removed
  • 1 large bulb fennel, trimmed and quartered, fronds reserved for garnish
  • 1 large sweet onion, cut into 1-inch rings
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon chile flakes
  • 1 bulb garlic
  • 1/2 cup chopped fresh basil
  • 2 tablespoons ouzo
Nutrition
875
44% daily value
6 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

67% 43

Saturated

27% 5

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 8

Carbs

10% 29

Carbs (net)

- 23

Fiber

22% 5

Sugars

- 10

Sugars, added

- 0

Protein

156% 78

Cholesterol

79% 238

Sodium

81% 1935

Calcium

24% 240

Magnesium

50% 212

Potassium

45% 2136

Iron

19% 3

Zinc

131% 14

Phosphorus

147% 1027

Vitamin A

26% 237

Vitamin C

139% 125

Thiamin (B1)

27% 0

Riboflavin (B2)

51% 1

Niacin (B3)

102% 16

Vitamin B6

114% 1

Folate equivalent (total)

50% 199

Folate (food)

- 215

Folic acid

- 0

Vitamin B12

1204% 29

Vitamin D

24% 4

Vitamin E

53% 8

Vitamin K

40% 48

Sugar alcohols

- 0

Water

- 665
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