Cioppino With Bread Recipe

Summary

Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Onion1 Large, chopped to make 1 cup
 Green pepper1 Medium, halved, seeded and chopped
 Sliced celery1⁄2 Cup (8 tbs)
 Carrot1 , pared and shredded
 Garlic3 Clove (15 gm), minced
 Olive oil3 Tablespoon
 Canned tomatoes2 Pound (2 Cans Of 1 Pound Each)
 Tomato sauce8 Ounce (1 Can)
 Basil leaf1 Teaspoon, crumbled
 Bay leaf1
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Halibut steak1 Pound (Fresh / Frozen)
 Mussels/Clams in shells12
 Dry white wine1 1⁄2 Cup (24 tbs)
 Frozen shelled deveined shrimp8 Ounce (1 Package)
 Scallops1⁄2 Pound (Fresh / Frozen)
 Minced parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 301 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 108.4 mg

Sodium 776.7 mg32.4%

Total Carbohydrates 21 g6.9%

Dietary Fiber 4.1 g16.4%

Sugars 5.1 g

Protein 28 g56.7%

Vitamin A 56.6% Vitamin C 69.6%

Calcium 13.5% Iron 23.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a kettle or a Dutch oven add olive oil and saute onion, green pepper, celery, carrot and garlic until soft.
2 Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper; heat to boiling.Reduce heat; cover and simmer for 2 hours. Discard the bay leaf.
3 While the sauce simmers, remove the skin from the halibut; cut into serving-size pieces. Using a stiff brush, thoroughly scrub the mussels, cutting off their "beards," or the clams, under running water to remove any residue of mud and sand.
4 Stir wine into sauce in the kettle. Add halibut, shrimp and scallops. Simmer, covered for 10 minutes longer.
5 Place mussels or clams in a layer on top of the fish in the kettle; cover and steam for 5 to 10 minutes, or until the shells are fully opened and fish flakes easily. (Discard any unopened mussels or clams.)
6 Ladle into soup plates or bowls. Sprinkle with parsley.

SERVING
7 Serve with sourdough bread, or crusty French or Italian bread.
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