Be sure to serve this classic Italian soup with a toasted French baguette. You won’t want to risk wasting a drop of the delicious and flavorful broth.
(Make 8 serves)
Healthy Recipes Amount per serving (1 1/4 cups cioppino and 2 crostini): 467 Calories, 31 g. Protein, 53 g. Carbohydrates, 9.8 g. Dietary Fiber, 12.4 g. Fat (1.7 g sat , 4 g mono ), 89 mg. Cholesterol, 1,182 mg. Sodium, 87 mg. Calcium.
- 1 (1 lb.) loaf French bread baguette, cut into 16 slices
- 1 Tbsp. of olive oil
- 2 tsp. of olive oil
- 1/2 to 1 tsp. of crushed red pepper
- 4 garlic cloves, finely chopped
- 3 cups of clam juice
- 1 cup of water
- 1/2 cup of finely chopped fresh parsley
- 1/2 tsp. of dried basil
- 1/4 tsp. of dried thyme
- 1 bottle (26 oz.) of tomato-and-basil pasta sauce (such as Bertolli)
- 16 littleneck clams
- 16 small mussels, scrubbed and debearded
- 1/2 cup of dry white wine
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 1 lb. of cod or other lean whitefish fillets, cut into 1” pieces
- 1/2 lb. of medium shrimp, peeled and deveined
- 2 cups of torn spinach
- Preheat oven to 350 degrees F.
- To make crostini, place bread slices on large-size baking sheet, brush with 1 Tbsp. of oil. Bake until lightly browned (about 15 min).
- To make cioppino, heat 2 tsp. of oil in Dutch oven over medium-high heat. Add crushed red pepper and garlic, sauté about 30 sec.
- Stir in clam juice, water, parsley, basil, thyme and pasta sauce.
- Add clams and mussels. Cover and cook until shells open (about 10 min). (Discard any unopened shells.)
- Add wine, salt, black pepper, cod (or whitefish) and shrimp, simmer until fish and shrimp are done (about 5 min).
- Stir in spinach. Serve with the crostini.
Recipe from CookingLight.com
Recipe Under : 400 Up Calories - Red Pepper - Tomato