MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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  • Lynn Dugan

Zesty Cioppino

Updated: Jul 1, 2019



The recipe for this dish originated in my mom’s kitchen. It is super yummy and surprisingly easy to make. Start to finish it can be on the table in less than 30 minutes. The fish/seafood in the recipe can be varied depending on your family’s preferences, simply substitute equal portions of fish and shellfish to suit your tastes.

Serve with crusty bread and a simple green salad…it’s so tasty your family will wonder who is coming for dinner!!!

Zesty Cioppino (serves 6 main dish portions)

©myplate2yours

2 tablespoons olive oil

1-1/2 cups diced sweet onion (1 large)

2 green peppers, diced

1 cup sliced mushrooms (8 ounces)

1 clove garlic, minced

1 teaspoon each: dried basil and dried oregano

1/4 cup fresh parsley, chopped

1/4 teaspoon salt

1/8 teaspoon red pepper flakes

Ground black pepper, to taste

2 cans (16 ounces each) diced tomatoes

6 ounces tomato paste

1 cup white wine

1 cup vegetable broth

6 ounces canned all-white crabmeat

1 pound frozen shrimp, shelled and deveined

8 ounces firm white fish fillets (cod or halibut)

12 fresh mussels, rinsed with beards removed

Heat the oil in a large saucepan over medium-high heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 2 minutes. Stir in mushrooms, dried herbs, salt, and red pepper. Cook until mushrooms are softened, about 2 minutes. Stir in 2 tablespoons of fresh parsley, diced tomatoes, tomato paste, wine, and broth. Heat to a boil, reduce heat and simmer for about 10 minutes.

Stir in the fish. Make sure pieces are submerged. Adjust heat for fish to cook in a slow boil until fish is cooked through, about 5 minutes. Stir in crabmeat, shrimp and mussels. Heat until mussels open and shrimp is opaque, about 5 minutes. Serve hot with crusty bread! Enjoy!

PRINTER FRIENDLY VERSION

#lunchanddinner #GlutenFree #vegetarian #soupsandstews

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