PARSLEY LAS VEGAS RECIPES

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CIOPPINO-STYLE SOUP RECIPE: HOW TO MAKE IT



Cioppino-Style Soup Recipe: How to Make It image

This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings (2.50 quarts).

Number Of Ingredients 14

2 tablespoons olive oil
2 medium red onions, chopped
3 garlic cloves, minced
1 can (28 ounces) no-salt-added crushed tomatoes
1 carton (32 ounces) vegetable stock
1 cup dry red wine
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
1 can (6 ounces) lump crabmeat, drained
2 cod fillets (6 ounces each), cut into 1-inch pieces
1/3 cup chopped fresh parsley
Shredded Parmesan cheese, optional

Steps:

  • In a 6-qt. 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., 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.

Nutrition Facts : Calories 208 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 631mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat

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From lidiasitaly.com
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