ZESTY CIOPPINO

Zesty Cioppino image

My favorite fish to use in this is red snapper. But any firm fish will work. Smells and tastes yummy.

Provided by ratherbeswimmin

Categories Weeknight

Time 1h6m

Yield 5 serving(s)

Number Of Ingredients 12

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Ingredients

1/2 lb fresh mushrooms, sliced
2 medium onions, thinly sliced
4 cloves garlic, minced
1 (28 ounce) can tomatoes, undrained
1 cup dry red wine or 1 cup white wine
2 teaspoons italian seasoning
1/2 teaspoon red pepper flakes
1 bay leaf
2 lbs red snapper or 2 lbs cod fish fillets, cut into 2 inch chunks
1 lb bay scallop
1 lb large shrimp, peeled and deveined (can leave tails on if you wish)
hot sourdough bread (homemade is best)

Steps:

Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat.
Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently.
Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir.
Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes.
Take off lid, increase heat to high.
Bring back to a boil; add fish, scallops, and shrimp.
Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally.
Serve with hot sourdough bread.

Nutrition Facts : Calories 459.8, Fat 5.3, SaturatedFat 1, Cholesterol 235.6, Sodium 411.4, Carbohydrate 17.3, Fiber 3.1, Sugar 7.2, Protein 74.5

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