Stolen, I believe, from the recipe section of a health and fitness magazine sometime in the late 1980's comes this surprising Italian Seafood Stew. It's low in calories and fat, yet high in taste. I could tell you that this Cioppino has become a staple in our household, or that it has become a highly awaited first course during our Easter feast. I could tell you how to pronounce Cioppino...but instead I'll just suggest that you try it yourself and dream up your own stories and pronunciations for it.
Ingredients
1 large onion, thinly sliced
1 cup chopped green onions
3 cloves garlic, finely chopped
1/2 cup parsley, finely chopped
1 bell pepper, seeded and diced
3 cups tomato sauce (Redpack recommended)
1 cup dry white wine
1 cup water
1/4 teaspoon crushed thyme
1/4 teaspoon crushed rosemary
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 bay leaf
1 lb crab or firm whitefish, cubed
1 lb shrimp
16 scallops or littleneck clams in the shell
Preparation
Cook onions and garlic, covered, over low heat until soft; stir frequently to prevent scorching. Add remaining ingredients except seafood and mix well. Continue to simmer, covered, for one hour. Then, add seafood and cook, covered, for 8 to 10 minutes or until shellfish open. Serves 8.
Nutrient Content
Per 1 1/2 cup serving: protein: 20grams; carbohydrates: 12 grams; fat 6grams. 210 calories, approximately 25% of calories from fat.
Serving Suggestions
As a main course, serve with a side of crusty semolina and a glass of red wine - try a good Oregon Pinot Noir or a Long Island Merlot. This dish also makes a great first course for a larger meal. You could even serve it over pasta, if you so desired. As always, use your imagination!