Hymie's Cioppino

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3/4 cup	109g / 3.8oz	Chopped mushrooms
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped parsley
1/2 cup	73g / 2.6oz	Chopped green bell pepper
5		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Dried oregano
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Fennel seeds
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
1		Diced tomatoes - (14 1/2 oz)
1		Tomato paste - (6 oz)
5 cups	1185ml	Water
1 cup	237ml	Dry white wine
12		Clams - scrubbed
12		Green-lipped mussels - scrubbed, debearded
1 lb	454g / 16oz	Firm-fleshed fish - cut in chunks
		= (halibut, swordfish or red snapper)
12		Shrimp - shelled, deveined (large)
12		Scallops (large)

Recipe Instructions

Heat the oil in a large soup pot over medium heat. Add the mushrooms, onions, parsley, green pepper and garlic. Cook until the vegetables are tender, about 5 minutes. Add the oregano, salt, fennel seeds, pepper, tomatoes and tomato paste and cook, stirring, 4 minutes.

Add the water and wine. Bring to a boil and simmer 30 minutes.

Add the clams. Cover and cook 2 minutes over medium heat. Add the mussels, fish, shrimp and scallops. Cover and cook the cioppino until the shrimp is pink, the fish flaky and the clams and mussels open. Discard any unopened clams or mussels.

This recipe yields 6 servings.

Each serving: 305 calories; 1,031 mg sodium; 120 mg cholesterol; 6 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 39 grams protein; 2.92 grams fiber.

Source:
The Los Angeles Times, 12-26-2001

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