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Northwest Cioppino

Serves: 7
Total Calories: 112

Ingredients

1 1/2 pounds halibut, lingcod, rockfish or sea bass (fresh or frozen)
2 cups sliced onions
2 cloves garlic, finely minced
1/4 cup oil (olive or canola)
1 (1-pound 12-ounces) can Italian stewed tomatoes, undrained
1 cup (8 ounces) tomato sauce
1 cup water
1/4 cup chopped parsley
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon pepper
1 dozen clams (in shells), washed
1 cup cooked, peeled shrimp

Directions:

Cut fish into 1 1/2-inch chunks. Cook onions and garlic in oil till onion is tender but not brown. Add tomatoes, sauce, water, and all spices. Cover and simmer 30 minutes. Add fish chunks; cover and simmer 10–20 minutes. Add clams in shell and shrimp; cover and cook 10 minutes longer or until fish flakes easily when tested with a fork.

Nutritional Facts:

Serves: 7
Total Calories: 112
Calories from Fat: 79

This Northwest Cioppino recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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