Cioppino
Ingredients
The sauce
-
¼
cup
olive oil
-
5
cloves
garlic, minced
-
½
small
onion, diced
-
12
oz
tomatoes, diced
-
3
tablespoons
tomato paste
-
½
tablespoon
dried chili flakes
-
1
cup
white wine
-
1
cup
water
-
1
bunch
Italian parsley leaves, chopped
-
to taste
salt
The seafood
-
8
oz
halibut, or other firm white fish, cut into cubes
-
4
oz
scallops
-
4
oz
tiger prawn, shelled and deveined
-
8
oz
little neck clams, or Manila clams
-
8
oz
mussels, bearded and scrubbed
-
4
oz
squid, cleaned, cut into rings
Instructions
- Heat olive oil in a large pot over medium heat and sauté garlic and onion until aromatic.
- Add diced tomatoes, tomato paste, and chili flakes, stirring for about 1 minute.
- Pour in white wine and water, then simmer on low heat, covered, for about 30 minutes.
- Increase heat to high and add all seafood and parsley, cooking until clams and mussels open.
- Season with salt to taste and serve immediately.
Nutrition Facts (estimated)
Servings
3
Calories
567
Total fat
23g
Total carbohydrates
22g
Total protein
53g
Sodium
841mg
Cholesterol
226mg
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