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    Fish: 9 pt. Cioppino


    Source of Recipe


    Measure Ingredient Preparation Method, shared by Betsy Derry

    List of Ingredients




    1 tbsp olive oil
    1 lg onion -- chopped
    4 cloves garlic -- minced
    1 lg red bell pepper
    29 ozs canned tomatoes -- broken up
    8 ozs tomato paste
    2 c red wine
    1 bay leaf
    1/3 c parsley -- chopped
    1/4 c fresh basil -- minced
    3 tbsps fresh oregano -- minced
    2 lbs clams -- in shell
    1 1/2 lbs shrimp -- shelled and deveined
    1 lb scallops

    Recipe



    In a 6-to-8 quart pan, heat oil and add garlic, onions, bell pepper and parsley over medium heat until onion is soft (about 5 minutes). Stir in tomatoes and their liquid, tomato paste, wine, bay leaf, basil and oregano. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add clams, fish, shrimp and crabs. Cover and simmer until clams pop open and shrimp are opaque when cut (about 20 more minutes). Serve with a crusty sourdough.

    Serving Size : 6

    Per serving: 460 Calories; 7g Fat (16% calories from fat); 59g Protein; 26g Carbohydrate; 249mg Cholesterol; 734mg Sodium

 

 

 

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