Italian Seafood Stew Recipe

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	Italian Seafood Stew Recipe Cioppino is a seafood stew created by a San Francisco fisherman. The dish features an assortment of fish and shellfish, all great sources of lean protein mixed in an antioxidant-rich tomato broth.
	Forward this page to friends Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe Yield: 12 Servings 4 large garlic cloves, minced 2 medium onions, finely chopped 1 bay leaf 1 tsp dried oregano, crumbled 1 tsp dried hot red pepper flakes 1/2 tsp black pepper 2 Tbsp olive oil 1 green bell pepper, chopped 2 Tbsp tomato paste, no salt added 1 1/2 cups dry red wine 28 oz can diced tomatoes, no salt added 1 cup bottled clam juice 1 cup low sodium chicken broth lump crabmeat (12 oz.) 18 small (2-inch) hard-shelled clams 1 lb skinless red snapper fillets, cut into 1 1/2-inch pieces 1 lb large shrimp, shelled and deveined 1 lb sea scallops 1/4 cup finely chopped fresh flat-leaf parsley 3 Tbsp finely chopped fresh basil In an 8-quart heavy pot, cook garlic, onions, bay leaf, oregano and red pepper flakes with pepper in oil over moderate heat, stirring, until onions are translucent, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring for 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with pepper. Add crabmeat and clams to stew; and simmer, covered, until clams just open(5 to 10 minutes), checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Add fish fillets, shrimp and scallops to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf; then return clams to pot and gently stir in parsley and basil. Nutrition facts (per serving): Calories: 220; Fat: 5g; Saturated Fat: 1g; Cholesterol: 117mg; Sodium: 517mg; Carbohydrates: 9g; Fiber: 2g; Protein: 31g
	Last Reviewed: July 2009

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