seafood cioppino

seafood cioppino


prep time: 10 minutes
cook time: 2 hour 30 minutes
ready in: 2 hour 40 minutes

makes: 8 servings, 8 oz. each

ingredients

  • 1 large onion, chopped (1 cup)
  • 1 medium green pepper, seeded and chopped
  • 1/2 cup sliced celery
  • 1 carrot, pared and shredded
  • 3 cloves garlic, minced
  • 3 Tablespoons olive oil
  • 2 cans tomatoes, 16 oz. each
  • 1 can tomato sauce, 8 oz
  • 4 oz. tomato paste
  • 16 oz. clam juice or seafood stock
  • 1 teaspoon dry leaf basil
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb cod
  • 1/2 lb scallops
  • 1 ½ cups dry white wine
  • 1 lb shrimp
  • 1 doz littleneck clams
  • 2 Tablespoons minced parsley
  • crushed red peppers, optional

steps

  1. Sauté onion, green pepper, celery, carrot and garlic in olive oil in a Dutch oven until soft. Stir in tomatoes, tomato sauce, clam juice or stock, basil, bay leaf, salt and pepper. Bring to a boil, reduce heat, cover and simmer 2 hours. Discard bay leaf.
  2. Cut fish into bite-sized pieces. Add fish and scallops to pot. Stir in the wine. Simmer 10 minutes. Add clams, shrimp, parsley and crushed red peppers if desired. Simmer 10 more minutes. Serve.

per serving: 280 calories, 7g total fat, 1g saturated fat, 130mg cholesterol, 1030mg sodium, 16g carbohydrates, 3g dietary fiber, 32g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.