Mother's Cioppino

4 Reviews
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Photo: Oxmoor House
Yield
8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)
By Chef Lisa Schroeder and Chef Lisa Schroeder
May 2003
RECIPE BY Cooking Light

Ingredients

  • Crostini:
  • 1 (1-pound) loaf French bread baguette, cut into 16 slices
  • 1 tablespoon olive oil
  • Cioppino:
  • 2 teaspoons olive oil
  • 1/2 to 1 teaspoon crushed red pepper
  • 4 garlic cloves, finely chopped
  • 3 cups clam juice
  • 1 cup water
  • 1/2 cup finely chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
  • 16 littleneck clams
  • 16 small mussels, scrubbed and debearded
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • 2 cups torn spinach

Nutritional Information

  • Calories 467
  • Caloriesfromfat 24%
  • Fat 12.4g
  • Satfat 1.7g
  • Monofat 4g
  • Polyfat 3.6g
  • Protein 31g
  • Carbohydrate 53g
  • Fiber 9.8g
  • Cholesterol 89mg
  • Iron 9.3mg
  • Sodium 1182mg
  • Calcium 87mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Mother's Bistro and Bar, Portland, Oregan

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Ratings & Reviews

mscocinera's Review

RubyAlex
November 03, 2010
I altered the recipe and it came out fantastic. I added a handful of small scallops. I also used 2 cups of fish stock from the fish market and then one cup of canned clam juice, instead of the three cups of clam juice. I also substituted dried herbs.

RubyAlex's Review

ect1976
November 11, 2012
N/A

LouLouBrownie's Review

LouLouBrownie
September 20, 2012
Delicious! I'm just getting into seafood and I loved this and the variety it offered. My step-Dad loved it too and was glad to have it for his birthday dinner. Made it with Cooking Light's baguette recipe.

ect1976's Review

Patricia
January 30, 2010
This was delicious...even as leftovers the next day! I used frozen scallops, cod, and shrimp. Once I added the frozen seafood, it only had to cook for 5-6 minutes. This made it delicious, fast, and easy! I will make this again. Easy weeknight meal, but also good enough to serve for guests.