Cioppino

By Irene Fong and The Test Kitchen

Tested till perfect

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CioppinoThis 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.4 out of5based on3 ratings. 3 user reviews.
Cioppino

Cioppino
Photography by Yvonne Duivenvoorden

  • Preparation time: 20 minutes
  • Total time : 30 minutes

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 219219 cal
pro 29 g29g pro
total fat 5 g5g total fat
sat. fat 1 g1g sat. fat
carb 11 g11g carb
dietary fibre 1 g1g dietary fibre
sugar 6 g6g sugar
chol 109 mg109mg chol
sodium 438 mg438mg sodium
potassium 801 mg801mg potassium
% RDI: -
calcium 77 calcium
iron 2222 iron
vit A 44 vit A
vit C 1313 vit C
folate 1313 folate

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.

Ingredients

  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 small sweet onion , diced1 small sweet onion, diced
  • 4 cloves garlic , minced4 cloves garlic, minced
  • 1/4 cup dry white wine 1/4 cup dry white wine
  • 1 cup bottled strained tomatoes , (passata)1 cup bottled strained tomatoes, (passata)
  • 1 tsp dried oregano 1 tsp dried oregano
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 bottle (236 mL) bottle clam juice 1 bottle (236 mL) bottle clam juice
  • 8 oz shrimp , peeled and deveined8 oz shrimp, peeled and deveined
  • 8 oz scallops 8 oz scallops
  • 8 oz firm white fish fillets , (such as cod or halibut), cut crosswise in strips8 oz firm white fish fillets, (such as cod or halibut), cut crosswise in strips

Preparation

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.

Source : Canadian Living Magazine: March 2012

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