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Cioppino Recipe

Cioppino Recipe - 8 servings


1 pound mussels

1 pound clams

1 cup dry white wine

2 cups reduced-fat chicken broth

8-ounce can tomato sauce

3 tablespoons tomato paste

3 tablespoons olive oil

1 onion, chopped

1 leek with green tops, chopped

2 garlic cloves

3 fresh rip tomatoes, chopped

14 1/2 ounce can plum tomatoes, chopped

2 fresh basil sprigs

1 bay leaf

Dash of each of fennel, thyme and cayenne

2 drops Tabasco sauce

3/4 teaspoon salt

1 green pepper, chopped

1/4 pound red snapper, cut into 3-inch cubes

1/2 pound cod, cut into 3-inch cubes

1/4 pound scallops

1/4 pound cooked crab legs

4 cups cooked seashell shaped pasta


Scrub mussel shells with wire brush. Remove and discard beards. Rinse mussels in cold water, discard broken or open mussels. Scrub clams. Place in a large bowl and cover with cold water. Sprinkle with cornmeal, and let stand 30 minutes. Drain and rinse, discard cornmeal. Arrange clams and mussels on a rack in a covered steamer filled with 2 cups hot water. Steam 6-8 minutes, or just until shells open. Set aside. Bring wine, chicken broth, tomato sauce, tomato paste and all but 1 teaspoon olive oil to a boil. Add onion, leek, and garlic, simmer 20 minutes. Add fresh and canned tomatoes and remaining seasonings, heat just to boiling. Add green pepper. Meanwhile, preheat a nonstick skillet with remaining 1 teaspoon olive oil, add red snapper, cod, and scallops. Cook, turning frequently, 4-6 minutes, or just until seafood is tender. Drain any liquid. Just before serving, add clams, mussels, sautéed seafood, crab legs, and pasta to sauce.

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