Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Chef Lisa Schroeder
Recipe by Cooking Light May 2003

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes or until lightly browned.

  • To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds. Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.) Add clams and mussels. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.) Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done. Stir in spinach. Serve with the crostini.

Source

Mother's Bistro and Bar, Portland, Oregan

Nutrition Facts

467 calories; calories from fat 24%; fat 12.4g; saturated fat 1.7g; mono fat 4g; poly fat 3.6g; protein 31g; carbohydrates 53g; fiber 9.8g; cholesterol 89mg; iron 9.3mg; sodium 1182mg; calcium 87mg.
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