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Halibut, Clam, Shrimp and Scallop Cioppino

 

Halibut, Clam, Shrimp and Scallop Cioppino recipe
80

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 343g (12.1 oz)
Amount per Serving
Calories 30535% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 1223mg 51%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 20%
Sugars g
Protein 58g
Vitamin A 68% Vitamin C 101%
Calcium 20% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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