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Recipes

San Francisco-Style Cioppino

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INGREDIENTS

  • 2 Tbsp. olive oil
  • 1 large sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz.) reduced-sodium or regular chicken broth
  • 2 cans (14-1/2 oz. each) Italian-style stewed tomatoes, undrained and chopped
  • 1/4 cup dry white wine
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1/4 tsp. hot pepper sauce
  • 8 oz. cooked lobster meat or imitation lobster, cut into 3/4-inch pieces
  • 8 oz. firm white-fleshed fish such as snapper or halibut, cut into 1-inch pieces
  • 12 fresh small clams or mussels, scrubbed
  • 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
  • Garlic croutons (optional)
 

DIRECTIONS

  • 1

    Heat oil in large skillet. Add onion and garlic; cook 4 minutes or until tender. Add broth, tomatoes with liquid, wine, basil, thyme and pepper sauce. Heat to a boil. Reduce heat; cover and simmer 10 minutes.

  • 2

    Add lobster, fish and clams or mussels. Simmer covered 10 minutes or until clams or mussels open and fish is opaque. Ladle into shallow soup bowls; top each serving with 1/4 cup cheese. Top with croutons, if desired.

San Francisco-Style Cioppino

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 315

Total Fat 14.0g

Saturated Fat 6.1g

Trans Fat 5.9g

Polyunsaturated Fat 1.3g

Cholesterol 108g

Sodium 1080g

Carbohydrates 14g

Protein 32g

Dietary Fiber 2g

Vitamin A 63g

Vitamin C 13g

Calcium 392g

Iron 4g