Healthy Mother's Cioppino
By japaulson
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
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
Details
Servings 8
Preparation
Step 1
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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