Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Cioppino

Recipe Name

Cioppino

Submitted by

Gretchen Perkins

Recipe Description

this seafood stew originated from fisherman throwing(chip in)together their daily catch, a great hearty and healthy meal, serve with sourdough bread and a glass of wine

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	30	Ready In (minutes)	75

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



1	cup	Vegetable stock (low sodium used)
8	ounces	shrimp
8	ounces	scallops, sea (dry packed)
8	ounces	fish, mild firm filets (halibut or mahi)
1	small	littleneck clams, (bags usually contain 2 doz.)
1	can (16 fl oz)	tomatoes canned, diced
2	leaves	bay leaf
1	medium (2-1/2" dia)	yellow onion, sliced thin
1	medium (approx 2-3/4" long, 2-1/2" dia)	yellow bell pepper, seeded and sliced thin
2	cloves	garlic, minced
1	tablespoon	olive oil
1	fluid ounce	dry vermouth
2	fliud ounces	red wine
1/2	teaspoon	Red pepper, flakes
1/4	teaspoon	sea salt, or more ot taste
1/2	teaspoon	black pepper, ground
2	tablespoons	parsley, minced fresh

Steps

Sequence	Step

1	peel and devein the shrimp, reserve the shells
2	pull side muscle off the scallops, reserve
3	skin and cut the fish in 1" cubes, reserve the skin
4	rinse the clams and discard any open shells that don''t close easily
5	in a small saucepan simmer vegetable stock, add bay leaves, shrimp shells, side muscle from the scallops and the fish skin
6	prepare the vegetables and measure remaining ingredients
7	in a large skillet over med-high heat saute the onions and peppers in olive oil with the garlic and red pepper flakes until the vegetables are just tender
8	add vermouth and red wine, cook until liquid is reduced by half
9	strain the seafood/vegetable stock into the pan and add the tomatoes, season with salt
10	add the scallops and fish cubes cover and cook 5 minutes
11	add the clams, cover and cook @ 3 minutes
12	add the shrimp, cover and cook @ 3 minutes
13	test seafood temperature, shellfish should reach an internal temperature of 165 degrees
14	add fresh parsley and serve immediately

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact