Cioppino

Cioppino 150 Author: Canadian Living Credits: Cioppino 150

This versatile fish stew is a classic of the West Coast. For the best flavour, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch (2.5 cm). Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up al  the juice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2012

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 cup bottled strained tomatoes (passata)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bottle (236 ml) bottle clam juice
  • 8 oz shrimp peeled and deveined
  • 8 oz scallops
  • 8 oz firm white fish fillets (such as cod or halibut), cut crosswise in strips

Method

In large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add garlic; cook for 1 minute.

Pour in wine; cook, scraping up browned bits, until slightly reduced, about 1 minute. Add tomatoes, oregano, pepper and clam juice; bring to boil. Reduce heat and simmer for 5 minutes.

Stir in shrimp, scallops and fish; cover and cook over medium heat until shrimp are pink and fish and scallops are opaque, about 5 minutes.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 438 mg
  • Sugars 6 g
  • Protein 29 g
  • Calories 219.0
  • Total fat 5 g
  • Potassium 801 mg
  • Cholesterol 109 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Cioppino

Login