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Suggest a better descriptionIn a large pot
over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion
near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and
pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10
minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1722g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1504 | ||
Calories from Fat: 399 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 501.1mg | 154 % | |
Sodium 2167.5mg | 75 % | |
Potassium 4929.3mg | 130 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 54.2g | ||
Protein 197.6g | 282 % | |
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: 1504
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