CIOPPINO-STYLE SOUP

Cioppino-Style Soup image

This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 6 servings (2.50 quarts).

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium red onions, chopped
3 garlic cloves, minced
1 can (28 ounces) no-salt-added crushed tomatoes
1 carton (32 ounces) vegetable stock
1 cup dry red wine
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
1 can (6 ounces) lump crabmeat, drained
2 cod fillets (6 ounces each), cut into 1-inch pieces
1/3 cup chopped fresh parsley
Shredded Parmesan cheese, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend., Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.

Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges