SAN FRANCISCO CIOPPINO

San Francisco Cioppino image

Looking for a seafood dinner? Then check out this cioppino recipe made using fish and vegetables that's ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 15

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Ingredients

1 tablespoon vegetable oil
3 medium onions, chopped (1 1/2 cups)
6 cloves garlic, finely chopped
1 cup chopped fresh parsley
1 can (28 oz) whole tomatoes, undrained
1 can (14.5 oz) stewed tomatoes, undrained
1 can (8 oz) no-salt-added tomato sauce
3/4 cup dry white wine or fish broth
2 teaspoons dried basil leaves
1/4 teaspoon pepper
12 small clams in the shell, washed
1 lb fresh halibut or cod, cut into 1 1/2-inch pieces
1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
6 oz chopped cooked crabmeat, cartilage removed
French bread slices, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
Return to boiling. Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. Stir in shrimp; cover and simmer until shrimp are pink and firm.
Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated. Serve with bread to dip into broth.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 180 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 11 g, TransFat 0 g