Cioppino is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin --which means "little soup" in the Genoese dialect--the dish was originally a puree of cooked vegetables and leftover fish scraps.
Heat oil in large, heavy pot over medium-high heat.
Add onions, carrots and cook, stirring often, for about 2 minutes.
Add garlic, peppers, celery and cook, stirring often, for about 5 minutes.
Add tomatoes, Sriracha sauce, clam juice, wine, and herbs; bring to boil.
Reduce heat to medium; simmer 45 minutes, stirring occasionally.
Add all seafood and 2 tablespoons parsley.
Simmer until seafood is opaque in center, about 3 minutes.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (670g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 321 | ||
Calories from Fat: 65 (20%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.2g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 114.5mg | 35 % | |
Sodium 602.4mg | 21 % | |
Potassium 1537.9mg | 40 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 19.2g | ||
Protein 36.6g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.