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(1)
2 hours
Prep: 30 minutes
Cook: 1 hours
471 calories per serving view nutrition facts
4 servings
suggest servings
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| 1/2 | cup | olive oil | divided |
| 1 | each | onion | chopped |
| 1 | each | carrot | finely chopped |
| 1/2 | each | green bell pepper | chopped |
| 1 | each | leek | white part only, chopped |
| 1 | each | celery stalks | chopped |
| 1 | tablespoon | fennel bulb | fresh, chopped |
| 28 | ounces | tomatoes, canned with juice | crushed |
| 1 | tablespoon | tomato paste | |
| 2 | cups | water | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | ground |
| 1 | teaspoon | basil | fresh, minced |
| 1/2 | teaspoon | oregano | fresh, minced |
| 1/4 | teaspoon | thyme leaves | fresh, minced |
| 4 | each | bay leaves | |
| 1 | dash | cayenne pepper | |
| 1 | teaspoon | garlic | finely chopped |
| 1 | pound | white fish fillets | cut into 1/2x2 inch strips |
| 8 | large | shrimp | shelled and deveined |
| 8 | large | sea scallops | |
| 3/4 | cups | white wine | prefer sauvignon blanc |
| 8 | small | clams | fresh, in shell, scrubbed |
| 4 | ounces | shrimp meat | cooked, canned |
| 6 | ounces | crab meat | cooked, fresh or canned |
| 1 | x | parsley leaves | italian style broad leaf, chopped |
Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat. Add onions and sauté 1 minute without browning. Add carrot, green pepper, leek, celery and fennel and sauté 5 minutes. Stir in crushed tomatoes, tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring occasionally. (Sauce can be covered and kept warm over low heat for several hours longer. Stir occasionally.) Remove bay leaves.
Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic and cook 5 seconds. Immediately add fish, shrimp and scallops. Saute until just cooked through, 2-4 minutes. Add seafood to sauce and stir gently.
Pour wine into skillet and cook 30 seconds over medium heat, stirring up any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6 minutes. Transfer clams as they open to sauce. Discard any that do not open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino until all seafood is hot, 2-3 minutes longer.
Ladle cioppino into large casserole or soup tureen or directly into shallow soup plates. Garnish with chopped Italian Parsley.
| % Daily Value* | |
| Total Fat 30.0g | 45% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 1190mg | 50% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 4.0g | 15% |
| Sugars 8.0g | |
| Protein 38.0g | 76% |
| Vitamin A | 62% | Vitamin C | 66% | |
| Calcium | 15% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everything you ever wanted to know about hot chili peppers....
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
