Cioppino With Lemon Aioli

By John_Merillat

SERVES : 4; 1 Serving = 1 quarter of recipe
PREP TIME: 10 minutes
TOTAL COOK TIME: 30 minutes

CALORIES:380 cal
CARBS:23 g
FAT:4 g
PROTEIN:17 g
FIBER:4 g
SATURATED FAT:2 g
CHOLESTROL:135 mg
SODIUM:660 mg


Tip
Make It A Flat-Belly Meal: A single serving of this recipe counts as a Flat Belly Diet Meal without any add-ons!
Print this Recipe CLOSE

Ingredients

• 2 teaspoons canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1 can (15 ounces) crushed tomatoes
• 1 cup reduced-sodium chicken broth
• 12 ounces tilapia fillets
• 1/2 pound medium shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Toast Points
• 4 slices whole grain bread Aioli

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. To prepare the cioppino: Combine the oil, onion, garlic, and oregano in a large pot over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until softened.

2. Add the tomatoes and broth. Bring to a boil, then reduce the heat to a simmer for 5 minutes for the flavors to blend.
Add the tilapia, shrimp, parsley, salt, and pepper. Simmer for 10 minutes or until the tilapia flakes easily when tested with a fork and the shrimp are opaque.

3. To prepare the toast points: Toast the bread. Spread with the aioli. Cut into quarters diagonally. Serve with the cioppino.