Cioppino
Cioppino is a rich, hearty Italian soup that is full of seafood. Serve it with some toasted bread to soak up all the fabulous broth.
INGREDIENTS | SERVES 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cups clam juice
- 2 (14.5-ounce) cans no-salt diced tomatoes, undrained
- ½ cup dry white wine
- 1 bay leaf
- ½ teaspoon dried basil leaves
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 12 mussels, scrubbed and debearded
- 12 clams, scrubbed
- 18 medium shrimp, deveined
- 1 pound cod fillet, cubed
- ½ pound sea scallops
- 3 tablespoons chopped flat-leaf parsley
In a large soup or stock pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 minutes. Add green and red bell peppers; cook and stir for 3 minutes longer.
Add clam juice, tomatoes, wine, bay leaf, basil, salt, and pepper and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
Uncover and remove bay leaf.
Add all of the seafood and bring back to a simmer over medium heat. Cover and reduce heat to low; simmer for 5 to 8 minutes or until shrimp are pink and curled, cod is opaque, and clams and mussels open.
Discard clams or mussels that do not open. Sprinkle with parsley and serve immediately.
Calories: 330.47
Fat: 7.46 grams
Saturated Fat: 1.06 grams
Cholesterol: 92.58 mg
Sodium: 705.44 mg
