Cioppino

By bakers_delight85

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 Tbsp. chopped fresh thyme leaves, or 1 Tbsp. dried
• 1 bay leaf
• 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. tomato paste
• 1 cup dry white wine
• 2 14.5-ounce cans no-salt-added diced tomatoes
• 1 cup fish stock or water
• 1 Tbsp. red wine vinegar
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound skinless halibut fillet, cut into 1-inch chunks
• 2 tsp. chopped fresh parsley
• 1 loaf whole-wheat Italian bread

Details

Servings 4

Preparation

Step 1

Heat the olive oil over medium-high heat in a large soup pot. Add the onion and celery and cook, stirring, until slightly softened, about 5 minutes. Add the garlic, thyme, bay leaf and red pepper flakes and cook, stirring, and additional 1 minute. Stir in the tomato paste. Add the wine, bring to a boil, and cook over medium-high heat for 3 minutes.
Add the tomatoes with their juices and the fish stock or water and bring to a boil. Reduce the heat and simmer, for 10 minutes. Stir in the vinegar, salt and pepper. This base may be made ahead of time and stored in the refrigerator for up to 3 days.
When ready to serve, reheat the soup base on the stovetop, if necessary, and bring to a boil. Add the shrimp, scallops and halibut. Reduce the heat and simmer, until everything is just cooked, about 5 minutes. Divide among 4 bowls and garnish with the parsley. Serve with the bread.
Per serving: 440 calories, 8g fat, 40g protein, 36g carb, 4g fiber, 1100mg sodium