Recipe courtesy of Jean Anderson
Shortcut Cioppino
- Yield: Makes 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 376
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 34
- Cholesterol
- 55
- Sodium
- 2170
Ingredients
1/4 cup extra-virgin olive oil
2 cups coarsely chopped fresh or frozen onions (about 2 medium-large yellow onions)
Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
4 large garlic cloves, minced
2 large whole bay leaves
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
One 28-ounce can crushed tomatoes, with their liquid
Two 1-pound jars chunky salsa (as mild or hot as you like)
Two 8-ounce bottles clam juice
1 cup dry white wine such as a Verdicchio or Soave
1 pound boned and skinned halibut, haddock, or cod
1 pound shelled and deveined medium-size raw shrimp or 1/2 pound each shrimp and lump crab or sea scallops, these halved if large
Salt and freshly ground black pepper
Directions
- Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.
- Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes.
- Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.
- Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread.