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Cioppino

Submitted by: Mary on 01/31/2004
2110 views
2.68 avg rating
258 votes
 
 
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Ingredients

8 Fresh or frozen clams in shells
8 ozs Fresh or frozen fish fillets (red snapper, pearch, sea bass, or halibut)
8 ozs Fresh or frozen peeled and deveined shrimp
1/2 C Fresh sliced mushrooms
1/3 C Chopped Green pepper
1/4 C Chopped onion
2 Cloves garlic, minced
1 T Olive oil

1 (14 1/2 oz) Tomatoes canned, cut up
1/3 C Dry white wine
1/4 C Water
2 T Parsley, snipped
2 T Lemon juice
1 1/2 t Snipped fresh basil
2 T Tomatoe paste
1 1/2 t Snipped fresh oregano
1 t Splenda granular
1/4 t Salt
1/8 t Red pepper

Directions

Thaw clams if frozen. Scrub clean shells under cold running water using a stiff brush.



Combine 8 cups water adn 3 tablespoons salt. Add clams, soak for 15 minutes. Drain and rinse. Discard water. Repeat by soaking, draining, and rinsing steps two more times.



Partially thaw fish and shrimp if frozen. Remove and discard fish skin, if present. Cut fish into 1 1/2 inch pieces, set aside. Cover and refrigerate fish pieces and shrimp untiil needed.



In a large saucepan cook mushrooms, green pepper, onion, and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, wine, water, parsley, tomatoe paste, lemon juice, basil, oregano, splenda, salt, and red pepper. Bring to boiling, reduce heat. Simmer covered for 20 minutes.



Add clams, fish pieces, and shrimp. Simmer covered 10 minutes until clams open, fish flakes easily, and shrimp are opaque. Discard any unopened clams.

Servings

4

Calories

8

Time to prepare

60 minutes

Difficulty

Easy
 

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