Healthy Mother's Cioppino

Yield: 8 servings (serving size: 1 1/4 cups cioppino and 2 crostini) Nutritional Information Calories:467 (24% from fat) Fat:12.4g (sat 1.7g,mono 4g,poly 3.6g) Protein:31g Carbohydrate:53g Fiber:9.8g Cholesterol:89mg Iron:9.3mg Sodium:1182mg Calcium:87mg
Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Crostini:

  • 1

    (1-pound) loaf French bread baguette, cut into 16 slices

  • 1

    tablespoon olive oil

  • Cioppino:

  • 2

    teaspoons olive oil

  • 1/2 to 1

    teaspoon crushed red pepper

  • 4

    garlic cloves, finely chopped

  • 3

    cups clam juice

  • 1

    cup water

  • 1/2

    cup finely chopped fresh parsley

  • 1/2

    teaspoon dried basil

  • 1/4

    teaspoon dried thyme

  • 1

    (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)

  • 16

    littleneck clams

  • 16

    small mussels, scrubbed and debearded

  • 1/2

    cup dry white wine

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    pound cod or other lean whitefish fillets, cut into 1-inch pieces

  • 1/2

    pound medium shrimp, peeled and deveined

  • 2

    cups torn spinach

Directions

Preheat oven to 350°. To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes or until lightly browned. To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds. Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.) Add clams and mussels. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.) Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done. Stir in spinach. Serve with the crostini.

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