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Seafood Cioppino

Healthycooking's picture
Ingredients
  Vegetable oil 1 Tablespoon (acceptable)
  Coarsely chopped celery 1⁄2 Cup (8 tbs)
  Carrot 1 Large, thinly sliced
  Green pepper 1 Medium, coarsely chopped
  Yellow onion 1⁄2 Large, coarsely chopped
  No added salt tomato puree 6 Ounce (1 can)
  Clam juice 24 Ounce (3 bottles, 8-ounce each)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Canned baby clams 8 Ounce (1 can)
  Halibut steaks/Shark steaks 1 Pound, skin removed, cut into 1 -inch pieces
  Chopped fresh basil/1 teaspoon dried basil 1 Tablespoon
  Chopped fresh oregano/1/4 teaspoon dried oregano 1 Teaspoon
  Chopped fresh thyme/1/4 teaspoon dried thyme 1 Teaspoon
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Crab claws 5
Directions

In a large nonstick skillet over medium-high heat, heat oil.
Add celery, carrots, pepper and onion and saute until tender, about 5 to 7 minutes.
Set aside.
In a 4-quart saucepan, bring tomato puree, clam juice, white wine and bay leaf to a boil, covered.
Add clams (including juice), shark or halibut, basil, oregano, thyme and parsley.
Return mixture to a boil, reduce heat and allow to simmer 15 minutes, partially covered.
Add crab and heat for 2 minutes more.
Remove bay leaf and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Healthy

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