Maximum Living Cioppino

 

Maximum Living Cioppino

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Makes 4 Servings

Ingredients:

  • 1 Tbsp. Olive Oil
  • 1 large onion, chopped
  • 1 yellow pepper, seeded and chopped
  • 1 orange pepper, seeded and chopped
  • 1 carrot, cut into thin strips
  • 1 large clove garlic, minced or pressed
  • 1 1/2 cups peeled and chopped tomatoes
  • 1 can (8-oz) low-sodium tomato sauce
  • 2 cups dry white wine
  • 1 cup low-sodium tomato juice
  • 1 teaspoon each: basil, marjoram and thyme leaves
  • 1/2 teaspoon dried chili pepper flakes
  • 2 bay leafs
  • 2 cups shopped Swiss chard
  • 1 lb. firm white fish fillets, cut into 1 inch cubes ( prefer halibut)
  • 12 hard-shell clams or muscles ( about 1lb), cleaned*
  • 1/2 lb. raw medium prawns, shelled and deveined
  • 1/3 cup chopped parsley

 

Directions:

Heat oil in non-stick skillet over medium-high heat.  Add onion, peppers, carrot and garlic.  Saute, stirring occasionally until soft, about 5 minutes.  Transfer to large pot with tight-fitting lid.  add remaining ingredients except Swiss chard, fish, shellfish and parsley.  Simmer over medium-low heat 30 minutes.  Add Swiss chard, fish and clams; cover and simmer 5 minutes.  Add shrimp and parsley; cover and simmer 4 minutes or until the shrimp turns pink. Salt to taste.  Serve in large bowls with hot sourdough or Italian-style bread. 

* SCRUB SHELLS THOROUGHLY WITH A STIFF-BRISTLED BRUSH UNDER RUNNING WATER

Enjoy!