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Cioppino
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Cioppino
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
455
We live in the SF Bay Area and many of our local seafood or Italian restaurants serve delicious cioppino; however, it's expensive and definitely not low sodium. This cioppino recipe is so fast and delicious. A must try seafood soup.
Ingredients
- 1/3 Cup Olive Oil
- 1 Onion - Diced
- 1 Bay Leaf
- 1 Tbl Fresh Oregano Leaves - Chopped
- 1/2 Cup Fresh Parsley - Chopped
- 8 Garlic Cloves - Minced
- 1 Tsp Crushed Red Pepper Flakes
- 2 Cups White Wine
- 2 Cups Homemade Chicken Stock
- 1-15 oz Can Diced Tomatoes, No Salt Added
- 16 Cooked Mussels
- 1/2 lb Shelled and De-Veined Shrimp
- 1/4 lb Frozen or Fresh Crabmeat
- 1/2 lb Cod - Cut into 3/4-inch cubes
Preparation
Step 1:
Heat olive oil in a large pot over medium-high heat. Add the onion, oregano, parsley and bay leaf. Saute for 2 minutes. Add garlic and crushed red pepper flakes. Saute 2 minutes. Add white wine and simmer for 4 minutes until the white wine reduces in half. Add chicken broth and tomatoes. Increase heat to a boil and reduce to a simmer and cook for 15 minutes. Add the seafood and cook until the shrimp are opaque. Discard any mussels which did not open.
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
334
Fat (g):
14
Cholesterol (mg):
101
Sugar (g):
5
Protein (g):
23
Fiber (g):
3
Sodium (mg):
455
Potassium (mg):
745
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