Halibut, Clam, Shrimp & Scallop Cioppino
Halibut, Clam, Shrimp and Scallop Cioppino recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| ½ | cup |
celery
sliced |
|
| 1 | each |
carrots
shredded |
|
| 3 | cloves |
garlic
minced |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | pounds |
tomatoes, canned
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
basil
crumbled |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
halibut
fresh or frozen, skin removed |
*
|
| 12 | each |
clams
or mussels in shells |
*
|
| ½ | pound |
shrimp
cleaned, deveined |
|
| ½ | pound |
scallops
|
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 118 | ml |
celery
sliced |
|
| 1 | each |
carrots
shredded |
|
| 3 | cloves |
garlic
minced |
|
| 45 | ml |
olive oil
|
|
| 907.2 | g |
tomatoes, canned
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 5 | ml |
basil
crumbled |
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
halibut
fresh or frozen, skin removed |
*
|
| 12 | each |
clams
or mussels in shells |
*
|
| 226.8 | g |
shrimp
cleaned, deveined |
|
| 226.8 | g |
scallops
|
|
| 118 | ml |
white wine
dry |
*
|
Directions
In a heavy soup pot, sauté onion, green pepper, celery, carrot, and garlic in olive oil until soft.
Add tomatoes, tomato sauce, basil, bay leaf, salt and pepper.
Heat to boiling, reduce heat and simmer, uncovered for 2 hours.
Remove and discard bay leaf.
Add the halibut, shrimp, scallops and wine, simmer 10 minutes.
Place clams and fish in pot and steam 5 to 10 minutes until the clams open and the fish is flaky.
Serve in soup bowls, sprinkled with parsley, accompanied by French or sourdough bread.
