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Cioppino Key West Recipe
|Chopped onion||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Clam broth||2 Cup (32 tbs)|
|Peeled chopped tomatoes||2 Cup (32 tbs) (Ripe Ones)|
|Carrot||1 , finely chopped|
|Chopped celery||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Raw shrimp||1⁄2 Pound, shelled and deveined|
|Canned crabmeat||6 1⁄2 Ounce (1 Can)|
|Sole fillets/Haddock fillet||1 Pound|
|Melted butter||2 Tablespoon|
|Parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 2174 Calories from Fat 980
% Daily Value*
Total Fat 110 g169.6%
Saturated Fat 38.2 g191.2%
Trans Fat 0 g
Cholesterol 1037.4 mg
Sodium 5406.4 mg225.3%
Total Carbohydrates 82 g27.3%
Dietary Fiber 10.7 g43%
Sugars 29.5 g
Protein 213 g425.2%
Vitamin A 345.3% Vitamin C 153.2%
Calcium 65.1% Iron 124%
*Based on a 2000 Calorie diet
Add clam broth, tomatoes, carrot, celery and seasonings.
Cover and simmer 1 hour, stirring occasionally.
Add shrimp and scallops and cook 10 minutes longer.
Stir in oysters and crab-meat.
Meanwhile, cut fish fillet into 6 pieces and brush with melted butter.
Broil until almost done (about 6 minutes).
Sprinkle with Parmesan cheese and broil 2 to 3 minutes longer.
Place fillets into seafood mixture and serve in bowls.