Northwest Seafood Cioppino
Northwest Seafood Cioppino recipe
Yield
2 servingsPrep
10 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish
white, firm |
|
| ½ | pound |
fish
soft |
|
| ½ | pound |
shrimp
peeled |
|
| 1 | x |
oysters
|
*
|
| 28 | ounce can |
italian plum (roma) tomatoes
|
|
| 8 | ounce can |
tomato sauce
|
|
| 1 | cup |
water
and 2 teaspoons chicken bouillon |
|
| 2 | cups |
onion rings
|
* |
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish
white, firm |
|
| 226.8 | g |
fish
soft |
|
| 226.8 | g |
shrimp
peeled |
|
| 1 | x |
oysters
|
*
|
| 28 | ounce can |
italian plum (roma) tomatoes
|
|
| 8 | ounce can |
tomato sauce
|
|
| 237 | ml |
water
and 2 teaspoons chicken bouillon |
|
| 473 | ml |
onion rings
|
* |
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Thaw fish if frozen and cut into small serving pieces.
Cook onion and garlic in oil until onion is tender but not brown.
Add tomatoes, tomato sauce, water, parsley, bouillon, basil, oregano, and pepper.
Cover.
Simmer gently for about 30 minutes.
Add fish chunks; cover and simmer 10 minutes per inch of thickness.
Add clams or oysters and shrimp; cover and simmer 5 minutes longer or until fish flakes easily when tested with a fork.
Note: Any combination of fish and shell fish may be used in this recipe.
