Cioppino Recipe
Servings: 6
Ingredients
- 1 c. Extra virgin olive oil
- 2 lrg Onions
- 1 bn Italian parsley - (lg bn) trimmed
- 2 lrg Garlic cloves
- 2 can Solid-packed tomatoes with juice (lg cans)
- 2 can Tomato sauce - (6 ounce ea)
- 2 x Bay leaves
- 1 tsp Dry Greek oregano Salt to taste Coarsely grnd black pepper to taste
- 2 c. Clam juice
- 1 lb Medium shrimp cooked, shelled, and deveined
- 2 lb Uncooked Rock cod, halibut, or possibly other hard fish, skinned, deboned, and cut bite-size pcs
- 4 x Cooked crabs
- 1 x Roasted red bell pepper minced
Directions
- Heat the oil slowly in a large, deep, heavy kettle. Chop the onions, parsley and garlic together till fine, then saute/fry in the oil till golden brown. Add in the tomatoes, tomato sauce, bay leaves, oregano, salt and pepper. Cover and simmer for one hour. Add in the clam juice, shrimp and fish. Cook ten min, stirring occasionally. Add in the crabs, leaving the claw meat in the shells and cracking them. Correct the seasoning and cook another eight to ten min to heat through. Serve in soup plates.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 6 servings | |
| Calories 593 | |
| Calories from Fat 341 | 58% |
| Total Fat 38.53g | 48% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 2168mg | 90% |
| Potassium 1054mg | 30% |
| Total Carbs 22.94g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 11.77g | 8% |
| Protein 39.49g | 63% |
