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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 our local cioppino restaurants are so delicious, but so 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 Oregano, Fresh - Chopped
- 1/2 Cup Parsley, Fresh - Chopped
- 8 Garlic Clove - Minced
- 1 Tsp Crushed Red Pepper Flakes
- 2 Cup Wine, White
- 2 Cup Chicken Stock, Homemade
- 1 Diced Tomatoes, Canned, No Salt Added - One 15 oz Can
- 16 Mussels - Cooked
- 1/2 lb Shrimp, De-Shelled, De-Veined
- 1/4 lb Crab, Canned
- 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.
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Links to Any Ingredients Used
Variations
Additional Notes
Have Extra? Use it in These Recipes
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