Cioppino - Italian Seafood Chowder
A aged recipe from a country of fine tasty food. This chowder takes only 20 minutes but tastes like it took hours.
A aged recipe from a country of fine tasty food. This chowder takes only 20 minutes but tastes like it took hours.
Servings 6 people
Ingredients
- 3 cups Tomato juice
- 1 medium onion chopped
- 1/2 tsp dried marjoram
- 3 ribs celery thinly sliced
- 1/2 tsp dried oregano
- 4 cloves garlic finely chopped
- 1/4 tsp dried rosemary
- 1 lb white fish fillets
- 1 cup mushrooms sliced
- 12 large clams still in the shell
- 12 large shrimp unpeeled
- 1/3 cup dry red wine
- 1 bunch parsley for garnish
- 2 large lemons wedges
- parmesan for garnish
Instructions
- In a large pot over moderate heat bring the tomato soup, onion, marjoram, celery, oregano, garlic, rosemary, and half the fish to a boil, and simmer for 1 hour to thicken the broth.3 cups Tomato juice, 1 medium onion, 1/2 tsp dried marjoram, 3 ribs celery, 1/2 tsp dried oregano, 4 cloves garlic, 1/4 tsp dried rosemary, 1 lb white fish fillets
- Add the remainder of the fish, mushrooms, clams, shrimp, and red wine and simmer for 10 minutes, or until the fish is firm to the touch and the clams have opened.1 cup mushrooms, 12 large clams, 12 large shrimp, 1/3 cup dry red wine
- Discard any unopened clams.
- Serve in heated bowls with a sprinkle of Parmesan cheese and chopped parsley, and a lemon wedge on the side.1 bunch parsley, 2 large lemons, parmesan
Nutrition
Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 322mg | Potassium: 429mg | Fiber: 1g | Sugar: 5g