- Cioppino-Style Soup.jpg (35.09 KiB) Viewed 487 times
Preparation Time: 20 minutes
Cooking time: 1 - 1¼ hours
Serves: 6
If served as six portions, provides 208 cals, 7g fat (of which 1g saturates), 5g sugar and 0.6g salt per portion.
Ingredients
- 2 tbsp olive oil
- 2 medium red onions, chopped
- 3 garlic cloves, minced
- 800g (28oz) no-salt-added crushed tomatoes
- 950ml (32fl oz) vegetable stock
- 1 cup dry red wine
- 1 - 1½ tsp Italian seasoning
- ½ tsp pepper
- ½ tsp crushed red pepper flakes (optional)
- 170g (6oz) uncooked shrimp, peeled and deveined
- 170g (6oz) lump crabmeat, drained
- 340g (12oz) cod fillets, cut into 1in pieces
- ⅓ cup chopped fresh parsley
- Parmesan cheese, shredded (optional)
Method
1. In a 6 quart stockpot, heat oil over medium heat. Add onions; cook and stir 4 - 6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
2. Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3 - 5 minutes longer. If desired, top each serving with cheese.
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