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Cioppino

Yield 8 (2-cup) servings.

Ingredients

  • 3/4 pound unpeeled medium-size fresh shrimp
  • 1 dozen littleneck clams
  • 1 tablespoon cornmeal
  • Olive oil-flavored vegetable cooking spray
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1/2 cup dry red wine
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons low-sodium Worcestershire sauce
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1/2 pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces

Nutrition Information

  • calories 266
  • caloriesfromfat 16 %
  • fat 4.6 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 1 g
  • protein 32.6 g
  • carbohydrate 23.9 g
  • fiber 0.0 g
  • cholesterol 161 mg
  • iron 0.0 mg
  • sodium 368 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp; set aside.

  2. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.

  3. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add onion and next 6 ingredients. Saute 5 minutes or until onion is tender. Add wine and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish; cook, covered, 5 minutes. Add shrimp and clams; cook, covered, 3 additional minutes or until shrimp turn pink. (Discard any clams that do not open.)

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