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Hymie's Cioppino

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 3/4 cup 109g / 3.8oz Chopped mushrooms

  3. 1/2 cup 31g / 1.1oz Chopped onions

  4. 1/2 cup 73g / 2.6oz Chopped parsley

  5. 1/2 cup 73g / 2.6oz Chopped green bell pepper

  6. 5 Garlic cloves - minced

  7. 1 1/2 teaspoons 7 1/2ml Dried oregano

  8. 1 teaspoon 5ml Salt

  9. 3/4 teaspoon 3.8ml Fennel seeds

  10. 1/2 teaspoon 2 1/2ml Coarsely-ground black pepper

  11. 1 Diced tomatoes - (14 1/2 oz)

  12. 1 Tomato paste - (6 oz)

  13. 5 cups 1185ml Water

  14. 1 cup 237ml Dry white wine

  15. 12 Clams - scrubbed

  16. 12 Green-lipped mussels - scrubbed, debearded

  17. 1 lb 454g / 16oz Firm-fleshed fish - cut in chunks

  18. (halibut, swordfish or red snapper)

  19. 12 Shrimp - shelled, deveined (large)

  20. 12 Scallops (large)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large soup pot over medium heat. Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes. Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste and cook, stirring, 4 minutes.

  2. Add the water and wine. Bring to a boil and simmer 30 minutes.

  3. Add the clams. Cover and cook 2 minutes over medium heat. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open. Discard any unopened clams or mussels.

  4. This recipe yields 6 servings.

  5. Each serving: 305 calories ; 1,031 mg sodium; 120 mg cholesterol; 6 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 39 grams protein; 2.92 grams fiber.

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