SEARCH
More 10 Photos

Cioppino Recipe

Recipe by: 106a802496d678ba

"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In55 m
  • 1Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  • 2Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • 3Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Ingredients
  • 13 servings
  • 318 cals
  • 3/4 cup butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (14.5 ounce) cans chicken broth
  • 2 bay leaves
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup water
  • 1 1/2 cups white wine
  • 1 1/2 pounds large shrimp - peeled and deveined
  • 1 1/2 pounds bay scallops
  • 18 small clams
  • 18 mussels, cleaned and debearded
  • 1 1/2 cups crabmeat
  • 1 1/2 pounds cod fillets, cubed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    318
    16%
  • Fat:
    12.9
    20%
  • Carbs:
    9.3
    3%
  • Protein:
    34.9
    70%
  • Cholesterol:
    164
    55%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like