Cioppino the Editors of Publications International, Ltd.
This easy and flavorful fish and vegetable stew is a traditional favorite in San Francisco, where it was created by Italian immigrants.
Prep and Cook Time 30 minutes
Makes 4 servings
|1||teaspoon olive oil|
|1||large onion, chopped|
|1||cup sliced celery (with celery tops)|
|1||clove garlic, minced|
|1||tablespoon salt-free dried Italian seasoning|
|1||fish-flavored bouillon cube|
|1/4||pound cod or other boneless mild-flavored fish fillets|
|1||large tomato, chopped|
|1||can (10 ounces) baby clams, rinsed and drained (optional)|
|1/4||pound small raw shrimp, peeled and deveined|
|1/4||pound raw bay scallops|
|1/4||cup flaked crabmeat or crabmeat blend|
|2||tablespoons fresh lemon juice|
- Heat olive oil in large saucepan over medium heat until hot. Add onion, celery and garlic. Cook and stir 5 minutes or until onion is soft. Add water, Italian seasoning and bouillon cube. Cover and bring to a boil over high heat.
- Cut fish into 1/2-inch pieces. Add fish and tomato to saucepan. Reduce heat to medium-low; simmer about 5 minutes or until fish is opaque. Add clams, if desired, shrimp, scallops, crabmeat and lemon juice; simmer about 5 minutes or until shrimp and scallops are opaque.
|Serving Size:||1-3/4 cups cioppino|
|Calories from Fat||18 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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