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
1276
64% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

99% 64

Saturated

40% 8

Trans

- 0

Monounsaturated

- 41

Polyunsaturated

- 11

Carbs

14% 42

Carbs (net)

- 34

Fiber

32% 8

Sugars

- 15

Sugars, added

- 0

Protein

234% 117

Cholesterol

119% 358

Sodium

117% 2809

Calcium

36% 356

Magnesium

75% 313

Potassium

68% 3175

Iron

28% 5

Zinc

197% 22

Phosphorus

219% 1534

Vitamin A

39% 355

Vitamin C

209% 188

Thiamin (B1)

41% 0

Riboflavin (B2)

76% 1

Niacin (B3)

153% 25

Vitamin B6

170% 2

Folate equivalent (total)

75% 298

Folate (food)

- 322

Folic acid

- 0

Vitamin B12

1805% 43

Vitamin D

36% 5

Vitamin E

79% 12

Vitamin K

60% 71
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