Easy(er) Cioppino
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 103.0
- Total Fat: 4.5 g
- Cholesterol: 134.7 mg
- Sodium: 134.1 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.9 g
- Protein: 11.4 g
View full nutritional breakdown of Easy(er) Cioppino calories by ingredient
Introduction
Cioppino is that great Italian dish that seems so daunting to make. Not this recipe! I can now make a huge batch of it at home to last for many nights. The quality of the seafood is not as good as using fresh seafood, but frozen is much easier and more economical for an everyday dish. Cioppino is that great Italian dish that seems so daunting to make. Not this recipe! I can now make a huge batch of it at home to last for many nights. The quality of the seafood is not as good as using fresh seafood, but frozen is much easier and more economical for an everyday dish.Number of Servings: 48
Ingredients
-
* 3/4 cup olive oil
* 2 onions
* 2 cloves garlic
* 1 bunch fresh parsley, chopped
* 2 (14.5 ounce) cans stewed tomatoes
* 32 oz of seafood broth (chicken if can't find)
* 2 bay leaves
* 1 tablespoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 cup water
* 1 1/2 cups white wine
* 7 lbs frozen seafood mix. I used a type that had mussels, shrimp, and calamari. Only cost about $3/ lbs at Safeway (in 2011). It makes a lot of soup!
* can also substitute in any other fish/seafood for part of the seafood mix. just make sure cook thoroughly if do so.
Directions
1. Let frozen seafood defrost overnight. If do not have time, defrost in microwave until almost room termperature.
2. Mince garlic and chop onion into small pieces. Heat olive oil in a large stockpot (48oz +), add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
3. Add tomatoes to the pot (break them into chunks as you add them). Add broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
4. Stir in seafood. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Number of Servings: 48
2. Mince garlic and chop onion into small pieces. Heat olive oil in a large stockpot (48oz +), add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
3. Add tomatoes to the pot (break them into chunks as you add them). Add broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
4. Stir in seafood. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Number of Servings: 48
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