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Recipes

Seafood Cioppino

Special Occasions Mediterranean Diet Main Course

Be creative and simmer an assortment of fresh local seafood with this classic rich broth. Serve together with a whole-wheat sourdough.

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12 Servings

Nutrition Facts

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Nutrition Facts

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 950mg
  • Carbohydrate: 12g
  • Fiber: 3g
  • Total Sugars: 5g (Added Sugar 0g)
  • Protein: 32g
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Ingredients

2 cups white onion, chopped

½ cup green bell pepper, chopped

6 cloves garlic, minced

½ cup olive oil

1 (35-ounce) can Italian plum tomatoes with basil

1 (6-ounce) can tomato paste

2 cups dry red wine

1 lemon, thinly sliced

1 cup parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon freshly ground pepper

2 pounds boneless cod, haddock, or similar fish, cut in 2” slices

2 pounds shrimp, shelled and deveined

16 small clams, scrubbed

28 mussels, scrubbed and beards removed

Instructions

  1. Combine the onion, green pepper, and garlic with olive oil in a large pot. Cook over low heat for 10 minutes, stirring occasionally.
  2. Add tomatoes, tomato paste, red wine, lemon, ½ cup of parsley, basil, oregano, salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
  3. Add the fish and shrimp, then simmer covered for 20 minutes.
  4. Add the clams and mussels to the pot, cover, and simmer 10 more minutes until the clams and mussels open.
  5. Discard any unopened clams or mussels. Garnish with chopped parsley and lemon slices.

Recipe and photo courtesy of High Liner Foods by arrangement with the National Fisheries Institute.

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