Hot Cioppino Recipe

Summary

Preparation Time5 MinCooking Time50 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Minced onion1⁄4 Cup (4 tbs) (1/2 Medium Onion)
 Garlic3 Clove (15 gm), minced
 Snipped parsley1 Tablespoon
 Olive oil1⁄4 Cup (4 tbs)
 Canned tomatoes29 Ounce (One No.2 1/2 Can, 3 1/2 Cups)
 Seasoned tomato sauce16 Ounce (2 Cups, Two 8 Ounce Cans)
 Water1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon
 Pepper1 Dash
 Crushed oregano1⁄2 Teaspoon
 Marjoram1⁄2 Teaspoon
 Cooking sherry1⁄2 Cup (8 tbs)
 Rock lobster tails2 3⁄4 Pound, uncooked (Shell And All)
 White fish1 1⁄2 Pound, cut up (Sole, Haddock, Halibut And Cod)
 Raw cleaned shrimp2⁄3 Pound (1 Pound In Shell)
 Clams in shell/Two 10 1/2 ounce cans clams2 Dozen

Nutrition Facts

Serving size: Complete recipe

Calories 3792 Calories from Fat 820

% Daily Value*

Total Fat 92 g141.9%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 1958.7 mg

Sodium 8906.2 mg371.1%

Total Carbohydrates 203 g67.5%

Dietary Fiber 26 g103.8%

Sugars 22.8 g

Protein 516 g1031.6%

Vitamin A 275.4% Vitamin C 310.2%

Calcium 112.3% Iron 511.5%

*Based on a 2000 Calorie diet

Directions

In Dutch oven, cook onion, garlic, and parsley in hot oil, till onion is tender but not brown.
Add tomatoes, tomato sauce, water, and seasonings.
Bring to boiling; reduce heat and simmer uncovered 1/2 hour, adding sherry the last 10 minutes.
(This sauce may be made the day before.) Add fish and sea food to hot sauce, adding clams last; cover tightly, bring to boil and cook over very low heat for 15 minutes.
(Clam shells will pop open during cooking.) Serve in large hot soup bowls—be sure each person has a sample of every kind of fish and sea food.
Pass Italian bread, crisp green salad.
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