Cioppino
Recipe from Better Homes and Gardens

Italian fishermen, relocated to California, developed this seafood stew recipe. Clams, shrimp, fish fillets, mushrooms, sweet peppers, herbs, tomatoes, and onion simmer in flavorful wine broth.


Cioppino

by 2  people

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Servings: Makes 4 servings.
Prep Time: 50 mins
Total Time: 1 hr 15 mins
Related Categories: Fish Stew, Low Calorie, Low Fat, Low Sodium, Red Snapper, Shrimp
 
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Ingredients
  • 8 
    fresh or frozen clams in shells
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  • 8  ounces
    fresh or frozen fish fillets (red snapper, perch, sea bass, or halibut)
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  • 8  ounces
    fresh or frozen peeled and deveined shrimp
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  • 1/2  cup
    sliced fresh mushrooms
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  • 1/3  cup
    chopped green or red sweet pepper
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  • 1/4  cup
    chopped onion
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  • 2  cloves
    garlic, minced
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  • 1  tablespoon
    olive oil or cooking oil
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  • 1  14-1/2-ounce can
    tomatoes, cut up
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  • 1/3  cup
    dry red or white wine
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  • 1/4  cup
    water
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  • 2  tablespoons
    snipped parsley
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  • 2  tablespoons
    tomato paste
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  • 1  tablespoon
    lemon juice
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  • 1-1/2  teaspoons
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
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  • 1-1/2  teaspoons
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 1  teaspoon
    sugar
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    crushed red pepper
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Directions
1.
Thaw clams, if frozen. Scrub clam shells under cold running water using a stiff brush. Combine 8 cups water and 3 tablespoons salt. Add clams; soak 15 minutes. Drain and rinse. Discard water. Repeat the soaking, draining, and rinsing steps two more times.
2.
Partially thaw fish and shrimp, if frozen. Remove and discard fish skin, if present. Cut fish into 1-1/2-inch pieces; set aside. Cover and refrigerate fish pieces and shrimp until needed.
3.
In a large saucepan cook mushrooms, green or red sweet pepper, onion, and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, wine, water, parsley, tomato paste, lemon juice, basil, oregano, sugar, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
4.
Add clams, fish pieces, and shrimp. Simmer, covered, for 5 to 10 minutes or until clams open, fish flakes easily, and shrimp are opaque. Discard any unopened clams. Makes 4 servings.
Nutrition information
Calories 202, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 110 mg, Sodium 527 mg, Carbohydrate 11 g, Protein 25 g. Percent Daily Values are based on a 2,000 calorie diet
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