Seafood Cioppino
 
 
Seafood Cioppino
Author:
Ingredients
  • 1 tsp fennel seeds
  • 3 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 3 bay leaves
  • 4 garlic cloves, chopped
  • 1 tsp oregano
  • ½ tsp crushed red pepper
  • Salt & pepper to taste
  • 28 ounce can whole peeled tomatoes
  • 1½ cups dry white wine - I used Macaron Pinot Grigio & it was lovely
  • 18 ounce bottle clam juice
  • 1 pound skinless cod or haddock fillets cut into 1" pieces
  • 1 pound large uncooked shrimp, peeled & deveined
  • 1 pound bay scallops thawed & cleaned
  • 1 pound mussels (optional)
Instructions
  1. Toast fennel seeds in a small skillet over medium heat about 2 minutes
  2. Heat oil in a large pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, red pepper flakes, salt & pepper.
  3. Cover and cook until onion and fennel are soft about 10-12 minutes stirring occasionally.
  4. Stir in ground fennel seeds, tomatoes with juices, wine, clam juice and 1 cup of water. Cover & bring to a boil then reduce heat to medium-low. Cook about 15 minutes more, stirring often.
  5. Add fish, mussels & shrimp and simmer another 2-3 minutes until mussels open. Discard mussels that do not open.
  6. Serve & enjoy!
Notes
272 calories per bowl
Nutrition Information
Serving size: 8 Calories: 393 Fat: 9g Saturated fat: 2g Unsaturated fat: 7g Carbohydrates: 22g Sugar: 5g Sodium: 1536mg Fiber: 2g Protein: 45g Cholesterol: 197mg
Recipe by Skinny Fitalicious® at https://skinnyfitalicious.com/?p=604