You are here

Puget Sound Style Cioppino

the.instructor's picture
  Butter/Margarine 1⁄8 Pound (1/4 Cup)
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Homemade chicken broth/2 cans (14 1/2 ounce each) regular-strength chicken broth 4 Cup (64 tbs)
  Water 1 Cup (16 tbs)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Dry thyme leaves 1⁄2 Teaspoon
  Dry rosemary 1⁄2 Teaspoon
  Salmon fillets 2 Pound, skinned
  Clams in shell 12 , scrubbed (Suitable For Steaming)
  Cooked large dungeness crabs 4 Pound, cleaned and cracked (2 In Number, 2 Pounds Each)

In a 6- to 8-quart pan, melt butter over medium heat.
Add onions, garlic, and parsley; cook, stirring often, until onions are soft.
Add broth, water, wine, bay leaf, thyme, and rosemary.
Cover and simmer for about 15 minutes.
Rinse salmon, pat dry, and cut into chunks.
Add salmon, clams, and crab to broth.
Cover and simmer gently until clams pop open and salmon flakes readily when prodded with a fork, 10 to 15 minutes Ladle broth and some of each seafood into large soup bowls.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4262 Calories from Fat 1244

% Daily Value*

Total Fat 139 g214.1%

Saturated Fat 42.9 g214.3%

Trans Fat 0 g

Cholesterol 2517 mg839%

Sodium 8059.7 mg335.8%

Total Carbohydrates 66 g22.1%

Dietary Fiber 9.8 g39.2%

Sugars 25.4 g

Protein 588 g1176.1%

Vitamin A 74.3% Vitamin C 235.4%

Calcium 236.7% Iron 356.7%

*Based on a 2000 Calorie diet

Puget Sound Style Cioppino Recipe