Cioppino (chuh-PEE-no) is a robust, Italian-inspired fish stew created in San Francisco. It's a little work, but worth it.
- 1 teaspoon extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, peeled and minced
- 1 large green bell pepper, chopped
- 2/3 cup parsley, chopped
- 28 ounces (1 large can) low-sodium tomatoes, canned
- 14 ½ ounces (1 can) tomato sauce
- 1 cup dry vermouth or dry white wine
- 1 bay leaf
- 1 teaspoon basil
- 1 teaspoon oregano
- 12 clams in shells, scrubbed and ready for steaming or 12 mussels
- 1 pound large shrimp, shelled and deveined
- ¾ pound halibut fillets or other firm white fish, cut into 1-inch pieces
Heat oil in a large, heavy saucepan or Dutch oven over medium heat. Add onion, garlic, and pepper and cook for 5-8 minutes until tender-crisp.
Stir in parsley, tomatoes, tomato sauce, wine, bay leaf, basil, and oregano. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Add clams, shrimp, and halibut to pot. Cover and simmer gently until clams pop open, shrimp turn pink, and fish is flaky, 15- 20 minutes.
To serve, divide seafood among bowls and ladle soup over top.
Note: One way to simplify this recipe is to purchase pre-cleaned, fresh or frozen, clams and shrimp.
Per Serving: 280 calories; 4g fat; 34g protein; 18g carbohydrate; 3g dietary fiber; 143mg cholesterol; 598mg sodium