Cioppino from Fiada De Laurentis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tablespoons olive oil1 large fennel bulb, thinly sliced1 onion, chopped3 large shallots, chopped2 teaspoons salt4 large garlic cloves,finely chopped3/4 teaspoon dried crush red pepper flakes, plus more to taste1/4 cup tomato paste1 (28 ounce) can diced tomatoes in juice1 1/2 cups dry white wine8 cups fish stock1 bay leaf1 pound manila clams, scrubbed1 point mussels, scrubbed, debearded1 pound uncooked large shrimp,peeled and deveined1 1/2 pounds assorted firm-flesh fish fillets such as halibut or salmon, cut into 2inch chunks.
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red crushed pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium low. Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 2=30 minutes.
Add the clams and mussels t the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more slat and red peppers flakes.
Ladle the soup into bowls and server.
Number of Servings: 8
Recipe submitted by SparkPeople user PJGABRIEL.
Add the clams and mussels t the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more slat and red peppers flakes.
Ladle the soup into bowls and server.
Number of Servings: 8
Recipe submitted by SparkPeople user PJGABRIEL.
Nutritional Info Amount Per Serving
- Calories: 288.6
- Total Fat: 11.0 g
- Cholesterol: 42.9 mg
- Sodium: 1,092.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.2 g
- Protein: 22.8 g
Member Reviews
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XXPNSVE
This was outstanding!! I love cioppino in San Francisco and this is the closest I've ever come to duplicating it! The flavor is so incredible, if it weren't for the sodium I'd eat this every single day! I subbed the recommended seafood for the seafood medley mixed bag at Costco and used clam juice. - 5/25/10