Seafood Cioppino
This seafood cioppino is as good as any restaurant's version, featuring a rich broth and a variety of seafood.
Equipment
- Large pot
Ingredients
Base
- 0.25 cup olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 fresh red chile pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 28 ounce can crushed tomatoes
- 1 8 ounce can tomato sauce
- 0.5 cup water
- 0.5 cup chopped fresh parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch paprika
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1 cup white wine
Seafood
- 25 mussels, cleaned and debearded
- 25 shrimp
- 1 pound cod fillets, cubed
- 10 ounces scallops
- 1 10 ounce can minced clams, drained with juice reserved
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.
- About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.
Notes
Serve with rice and a nice salad.
Nutrition
Serving: 1bowlCalories: 303kcalCarbohydrates: 17gProtein: 34gFat: 9gSaturated Fat: 1gCholesterol: 98mgSodium: 564mgPotassium: 1193mgFiber: 3gSugar: 3gVitamin C: 51mgCalcium: 136mgIron: 17mg
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