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Cioppino (Italian Fish Stew)

  Haddock fillets/Frozen or halibut fillets 2 Pound
  Frozen shelled shrimp 8 Ounce, frozen
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Canned tomatoes/15-ounce can tomato sauce 28 Ounce
  Water 1 1⁄2 Cup (24 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Pepper 1 Dash
  Dry red wine 1 Cup (16 tbs)
  Clams in shells/15 ounce canned minced clams 24 , drained
  Frozen lobster tails 1 Pound

Thaw frozen fillets and shrimp.
In Dutch oven cook green pepper, onion, and garlic in oil till tender but not brown.
Add tomatoes, tomato sauce, water, parsley, salt, oregano, basil, and pepper.
Cover; bring to boiling.
Reduce heat; simmer 20 minutes.
Add wine; continue simmering, covered, 10 minutes.
Meanwhile wash clams in shells.
Cut lobster, including shell, into serving-sized pieces.
Cut fillets into pieces, removing bones if necessary.
Add lobster to broth; simmer, covered, 5 minutes.
Add fish and shrimp; simmer 5 additional minutes.
Add clams in shells or canned clams; continue simmering, covered, till shells open, about 5 minutes, or till canned clams are heated through.
Discard any clams in shells that have not opened during cooking.
Serve in soup bowls.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5694 Calories from Fat 1788

% Daily Value*

Total Fat 268 g411.8%

Saturated Fat 53.7 g268.4%

Trans Fat 0 g

Cholesterol 787 mg262.3%

Sodium 8548.8 mg356.2%

Total Carbohydrates 343 g114.4%

Dietary Fiber 31.5 g126.2%

Sugars 98.2 g

Protein 266 g531.6%

Vitamin A 178% Vitamin C 360.7%

Calcium 111.6% Iron 583.2%

*Based on a 2000 Calorie diet


Cioppino (Italian Fish Stew) Recipe