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San Francisco-Style Cioppino

 

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.
144

Yield

4

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup olive oil
divided
1 each onions
chopped
1 each carrots
finely chopped
½ each green bell peppers
chopped
1 each leeks
white part only, chopped
*
1 each celery stalks
chopped
1 tablespoon fennel bulb
fresh, chopped
28 ounces tomatoes, canned with juice
crushed
1 tablespoon tomato paste
2 cups water
1 teaspoon salt
¼ teaspoon black pepper
ground
*
1 teaspoon basil
fresh, minced
*
½ teaspoon oregano
fresh, minced
*
¼ teaspoon thyme
fresh, minced
*
4 each bay leaves
*
1 dash cayenne pepper
*
1 teaspoon garlic
finely chopped
1 pound fish fillets
cut into 1/2x2 inch strips
8 large shrimp
shelled and deveined
8 large sea scallops
*
¾ cups white wine
prefer sauvignon blanc
*
8 small clams
fresh, in shell, scrubbed
*
4 ounces shrimp
cooked, canned
*
6 ounces crab meat
cooked, fresh or canned
1 x parsley leaves
italian style broad leaf, chopped
*

Directions

Heat ¼ cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and sauté 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and sauté 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.

Heat remaining ¼ cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Sauté until just cooked through, 2 to 4 minutes. Add seafood to sauce and stir gently.

Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2 to 6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2 to 3 minutes longer.

Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 612g (21.6 oz)
Amount per Serving
Calories 47156% of calories from fat
 % Daily Value *
Total Fat 30g 45%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 1190mg 50%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 76g
Vitamin A 62% Vitamin C 66%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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