Seafood Cioppino

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Don't be intimidated by the name: our cioppino is easy to make and it features fresh Italian flavors such as basil, oregano, and tomatoes. If you already have it on hand, feel free to substitute chicken broth in place of vegetable broth.

Yield: Serves 4 (serving size: about 1 3/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 8.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 33.4g
  • Carbohydrate: 13.9g
  • Fiber: 1.8g
  • Cholesterol: 103mg
  • Iron: 6.5mg
  • Sodium: 596mg
  • Calcium: 109mg

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups vertically sliced onion
  • 4 garlic cloves, sliced
  • 1 cup dry white wine
  • 1 cup organic vegetable broth
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 1 (35-ounce) can whole tomatoes with basil, rinsed, drained, and coarsely chopped
  • 1 (10-ounce) yellowtail snapper fillet, cut into 8 (1-inch) cubes
  • 4 sea scallops (about 6 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • 8 medium peeled and deveined shrimp (about 5 ounces)
  • 12 littleneck clams, scrubbed
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon fresh lemon juice

Preparation

  1. 1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; swirl to coat. Add onion; sauté 1 minute. Add garlic; reduce heat to medium. Cover and cook 8 minutes, stirring occasionally. Add wine and next 5 ingredients (through tomatoes); cover. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
  2. 2. Sprinkle snapper and scallops with black pepper. Heat a large skillet over high heat. Add remaining 1 tablespoon oil; swirl to coat. Add snapper and scallops; cook 90 seconds on each side or until golden brown. Add snapper, scallops, shrimp, and clams to broth mixture. Cover and cook 4 minutes or until clams open; discard any unopened shells. Stir in parsley and lemon juice.
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