Cioppino from Fiada De Laurentis

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Cioppino from Fiada De Laurentis calories by ingredient

Introduction

Recipe from Food Network that is considered Hearty Healthy. Recipe from Food Network that is considered Hearty Healthy.

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 8

Ingredients

3 tablespoons olive oil

1 large fennel bulb, thinly sliced

1 onion, chopped

3 large shallots, chopped

2 teaspoons salt

4 large garlic cloves,finely chopped

3/4 teaspoon dried crush red pepper flakes, plus more to taste

1/4 cup tomato paste

1 (28 ounce) can diced tomatoes in juice

1 1/2 cups dry white wine

8 cups fish stock

1 bay leaf

1 pound manila clams, scrubbed

1 point mussels, scrubbed, debearded

1 pound uncooked large shrimp,peeled and deveined

1 1/2 pounds assorted firm-flesh fish fillets such as halibut or salmon, cut into 2inch chunks.

Directions

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.