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Cioppino

The winter market will return this Friday. Salad and sourdough from our market would complement this week's excellent cioppino recipe.

Ingredients

  • Any combination of fish, shellfish and crab (Fresh cooked and cracked crab is the best early in the season.)
  • 4 oz dried porcini mushrooms softened in water for 30 minutes and drained
  • 3 to 4 tomatoes, chopped or use a 14 -oz can of diced tomatoes
  • 1/3 cup tomato paste
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp parsley, chopped
  • Small handful basil, chopped
  • Fresh or dried oregano
  • Crushed red chili flakes
  • 1 pint red wine (merlot is good)
  • 1 8-oz bottle clam juice
  • 1 tablespoon Olive oil
  • Salt and pepper

Directions

Sauté the onion, porcini mushrooms, garlic, and green pepper in olive oil. Add the remaining ingredients except for the fish. Simmer for 30 minutes. Adjust seasoning. Add the seafood, cover and simmer until cooked through.

Nutrition Information (per serving)

  • Calories: 250
  • Total fat: 3.7 g
  • Cholesterol: 75 mg
  • Sodium: 243 mg
  • Potassium: 539 mg
  • Fiber: 4 g
  • Sugars: 8 g
  • Protein: 13 g

Contributor

Preston Maring, MD

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