Mothers Cioppino

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.

Ingredients:

Crostini:

• 1 (1 lb.) loaf French bread baguette, cut into 16 slices
• 1 Tbsp. of olive oil

Cioppino:

• 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

Preparation:

• 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

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