Low Sodium Cioppino Recipe
Ingredients
| Medium | 3/4 pound, unpeeled | |
| 1 dozen littleneck clams | ||
| Cornmeal | 1 Tablespoon | |
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Pepper | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Parsley flakes | 2 Tablespoon, dried | |
| 2 tablespoons low-sodium Worcestershire sauce | ||
| Whole tomatoes | 2 Can (10oz), undrained | |
| Salt | 1 Can (10oz) | |
| Fillets | 1/2 pound, cut into pieces | |
Directions
Peel and devein shrimp; set aside.
Scrub clams thoroughly, discarding any that are cracked or open.
Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
Let stand 30 minutes.
Drain and rinse clams; set aside.
Discard cornmeal.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot; add onion and next 6 ingredients.
Saute 5 minutes or until onion is tender.
Add wine and next 4 ingredients.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Add fish; cook, covered, 5 minutes.
Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.).
Scrub clams thoroughly, discarding any that are cracked or open.
Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
Let stand 30 minutes.
Drain and rinse clams; set aside.
Discard cornmeal.
Coat a Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot; add onion and next 6 ingredients.
Saute 5 minutes or until onion is tender.
Add wine and next 4 ingredients.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Add fish; cook, covered, 5 minutes.
Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.).
Chef
