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Nantucket Cioppino

 

26

Yield

12

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

1 teaspoon olive oil
1 pound carrots
peeled, chopped
3 cups onions
chopped
3 cups green bell peppers
chopped
3 tablespoons garlic
chopped
1 ½ pounds mushrooms
sliced
2 cans italian plum (roma) tomatoes
*
6 ounces tomato paste
2 cups red wine
*
3 cups beef stock
1 each lemon
sliced
1 ½ cups parsley leaves
chopped
¼ cup basil
shredded
*
1 tablespoon oregano
dried
1 pound swordfish steaks
*
3 each lobsters
cut up
*
24 each clams
scrubbed
*
1 pound mussels
scrubbed, debearded
1 ½ pounds cod fillets
cut up
1 pound shrimp

Directions

In a very large kettle, heat the oil over medium heat.

Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.

Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.

Bring to a boil, reduce heat and simmer for 20 to 25 minutes.

Add the swordfish and lobster and simmer, covered, for 15 minutes.

Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked.

Serve the cioppino in large bowls, sprinkle with the remaining parsley.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 24413% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 447mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 70g
Vitamin A 152% Vitamin C 100%
Calcium 9% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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