Northwest Fish Veggie Cioppino
Northwest Fish Cioppino recipe
Yield
8 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
thinly slices |
|
| 1 | cup |
green bell peppers
thinly sliced |
|
| ½ | cup |
carrots
thinly sliced |
|
| ½ | cup |
celery
thinly sliced |
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | cups |
tomatoes
(canned), crushed |
|
| 1 | cup |
tomato sauce
|
|
| 1 | cup |
water
|
|
| 1 ⅓ | cups |
white wine
|
*
|
| 2 | packages |
chicken broth
|
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 15 | ounces |
fish fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
thinly slices |
|
| 237 | ml |
green bell peppers
thinly sliced |
|
| 118 | ml |
carrots
thinly sliced |
|
| 118 | ml |
celery
thinly sliced |
|
| 1 | clove |
garlic
minced |
|
| 355 | ml |
tomatoes
(canned), crushed |
|
| 237 | ml |
tomato sauce
|
|
| 237 | ml |
water
|
|
| 315 | ml |
white wine
|
*
|
| 2 | packages |
chicken broth
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 433.5 | ml/g |
fish fillets
|
|
Directions
In 3½ or 4 quart saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and sauté, stirring frequently, until vegetables are tender, about 2 minutes.
Add remaining ingredients except fish and bring to a boil.
Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7 to 10 minutes.
Remove bay leaf before serving.
