Mother's Cioppino

Name: Mother's Cioppino
Yield: 8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)
Ingredients: Crostini:; 1 (1-pound) loaf French bread baguette, cut into 16 slices; 1 tablespoon olive oil; Cioppino:; 2 teaspoons olive oil; ½ to 1 teaspoon crushed red pepper; 4 garlic cloves, finely chopped; 3 cups clam juice; 1 cup water; ½ cup finely chopped fresh parsley; ½ teaspoon dried basil; ¼ teaspoon dried thyme; 1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli); 16 littleneck clams; 16 small mussels, scrubbed and debearded; ½ cup dry white wine; ½ teaspoon salt; ¼ teaspoon black pepper; 1 pound cod or other lean whitefish fillets, cut into 1-inch pieces; ½ pound medium shrimp, peeled and deveined; 2 cups torn spinach

4 Ratings
3 Reviews

By Chef Lisa Schroeder

Recipe by Cooking Light May 2003

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Credit: Oxmoor House

Recipe Summary test

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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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.

Source

Mother's Bistro and Bar, Portland, Oregan

Nutrition Facts

Per Serving:

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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RubyAlex

11/11/2012

LouLouBrownie

09/19/2012

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.

mscocinera

11/02/2010

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.

ect1976

01/29/2010

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.

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Mother's Cioppino

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Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Mother's Cioppino

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Mother's Cioppino

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (3)

All Reviews for Mother's Cioppino