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Makes 6 servings


1 quart plus 2 tablespoons water, divided
1 cup dry white wine
2 onions, thinly sliced
1 stalk celery, chopped
3 sprigs parsley
1 bay leaf
3/4 pound ocean perch or snapper fillets
1 can (about 14 ounces) whole peeled tomatoes, undrained
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
6 to 8 hard-shell clams, scrubbed and soaked
1 pound fresh halibut or haddock fillets, skinned and cut into 1-inch pieces
2 large potatoes, peeled and chopped
2 large ripe tomatoes, seeded and chopped
1/2 pound fresh medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley


  1. To make fish stock, combine 1 quart water, wine, onions, celery, parsley sprigs and bay leaf in 6-quart stockpot or Dutch oven. Bring to a boil over high heat; reduce heat to low. Add perch; uncover and gently simmer 20 minutes.
  2. Strain fish stock through sieve into large bowl. Remove perch to plate with slotted spatula; set aside. Discard onions, celery, parsley sprigs and bay leaf.
  3. Return stock to stockpot; press canned tomatoes with juice through sieve into stockpot. Discard seeds. Stir in tomato paste, garlic, oregano, salt, sugar and pepper. Simmer, uncovered, over medium-low heat 20 minutes.
  4. Combine clams and remaining 2 tablespoons water in large saucepan or stockpot. Cover and cook over medium heat 5 to 10 minutes or until clams open; remove clams immediately as they open. Discard any clams with unopened shells. Rinse clams; set aside.
  5. Add halibut, potatoes and fresh tomatoes to soup mixture in stockpot. Bring to a boil over high heat; reduce heat to medium-low. Cover and cook 12 to 15 minutes or until potatoes are fork-tender. Add shrimp to soup mixture in stockpot.
  6. Cook over medium heat 1 to 2 minutes or just until shrimp turn opaque and are cooked through. Flake reserved perch with fork; stir perch, reserved clams and chopped parsley into soup. Serve immediately.

Nutritional Information

Serving Size: about 1-1/2 cups cioppino
Fiber 3 g
Carbohydrate 20 g
Cholesterol 110 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 12 %
Calories 295
Protein 38 g
Sodium 674 mg

Dietary Exchange

Vegetable 1
Starch 1
Meat 4

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