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Cioppino

Yield 7 servings (serving size: 1 cup)
Cioppino (chuh-PEE-noh) is a tomato-flavored fish stew with an Italian accent. Traditionally, this stew features several types of fish, but you can use 3/4 pound of any one type, if you prefer.

Ingredients

  • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
  • 1 cup reduced-sodium vegetable juice
  • 1/2 cup clam juice
  • 1/2 cup water
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
  • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
  • 1/2 cup chopped fresh parsley
  • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 109
  • caloriesfromfat 20 %
  • fat 2.4 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.9 g
  • carbohydrate 9.1 g
  • fiber 2.6 g
  • cholesterol 30 mg
  • iron 0.0 mg
  • sodium 315 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 9 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish and parsley. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until fish flakes easily when tested with a fork.

  2. Ladle soup into individual bowls; sprinkle evenly with cheese.

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