Rating: 4.5 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 7

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.

Robin Bashinsky
Recipe by Cooking Light January 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; fat 8.8g; saturated fat 1.3g; mono fat 5.2g; poly fat 1.4g; protein 33.4g; carbohydrates 13.9g; fiber 1.8g; cholesterol 103mg; iron 6.5mg; sodium 596mg; calcium 109mg.
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