San Francisco-Style Cioppino
Prep Time: 10
Cook Time: 25
Serves: Serves: 6
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
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.
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.