Nantucket Cioppino
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 453.6 | g |
carrots
peeled, chopped |
|
| 7.1E+2 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
green bell peppers
chopped |
|
| 45 | ml |
garlic
chopped |
|
| 680.4 | g |
mushrooms
sliced |
|
| 2 | cans |
italian plum (roma) tomatoes
|
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 473 | ml |
red wine
|
*
|
| 7.1E+2 | ml |
beef stock
|
|
| 1 | each |
lemon
sliced |
|
| 355 | ml |
parsley leaves
chopped |
|
| 59 | ml |
basil
shredded |
*
|
| 15 | ml |
oregano
dried |
|
| 453.6 | g |
swordfish steaks
|
*
|
| 3 | each |
lobsters
cut up |
*
|
| 24 | each |
clams
scrubbed |
*
|
| 453.6 | g |
mussels
scrubbed, debearded |
|
| 680.4 | g |
cod fillets
cut up |
|
| 453.6 | g |
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.
