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Cioppino

  • 10servings
  • 75minutes
  • 377calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) extra-virgin olive oil

  2. 3 cup(s) chopped onions

  3. 3 tablespoon(s) chopped garlic

  4. 2/3 cup(s) chopped celery or fennel

  5. 6 cup(s) fish stock (see Tips & Techniques)

  6. 1 can(s) (28-ounce) whole peeled or diced tomatoes

  7. 2 1/2 cup(s) light- to medium-bodied red wine , such as Pinot Noir or Merlot

  8. 2 large bay leaves

  9. 1 tablespoon(s) chopped fresh oregano or 2 teaspoons dried

  10. 2 teaspoon(s) fennel seed

  11. 1/4 teaspoon(s) crushed red pepper , or to taste

  12. 1/2 teaspoon(s) salt

  13. Freshly ground pepper to taste

  14. 5 slice(s) (thick) sourdough bread , halved

  15. 2 tablespoon(s) garlic-flavored olive oil (see Tips & Techniques)

  16. 2 pound(s) shellfish , such as oysters, mussels, and/or clams

  17. 1 pound(s) dry sea scallops (see Tips & Techniques)

  18. 1 pound(s) (21-25 per pound) raw shrimp , peeled and deveined

  19. 1 (2- to 3-pound) Dungeness crab , steamed, cleaned, and cut into sections (or 8 ounces lump crabmeat, drained, any shells removed)

  20. 1/4 cup(s) chopped fresh basil and/or parsley

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and celery (or fennel). Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add stock, tomatoes, wine, bay leaves, oregano, fennel seed, and crushed red pepper. Bring to a boil. Reduce heat to a simmer and cook, partially covered, for 20 minutes. Strain, discarding solids, and return the broth to the pot. Season with salt and pepper.

  2. Meanwhile, brush bread with garlic oil. Toast in a toaster oven or under the broiler until golden brown.

  3. Bring the broth to a gentle boil. Add shellfish, scallops, and shrimp and cook, gently stirring, until the shellfish just begin to open and the shrimp are no longer opaque, about 4 minutes. Add crab, cover, and cook until heated through, about 2 minutes. Discard any unopened shellfish.

  4. To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it. Sprinkle with basil (and/or parsley).

  5. Exchanges: 1 starch, 4 lean meat, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Folate (26% daily value), Iron (23% dv), Magnesium & Zinc (21% dv), Potassium (15% dv).

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