Classic Cioppino Recipe: A Flavorful Seafood Stew

INGREDIENTS

1 quart plus 2 tablespoons water, divided 1 cup dry white wine 2 onions, thinly sliced 1 stalk celery, chopped 3 sprigs parsley 1 bay leaf 3/4 pound ocean perch or snapper fillets 1 can (about 14 ounces) whole peeled tomatoes, undrained 1 tablespoon tomato paste 1 clove garlic, minced 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon black pepper 6 to 8 hard-shell clams, scrubbed and soaked 1 pound fresh halibut or haddock fillets, skinned and cut into 1-inch pieces 2 large potatoes, peeled and chopped 2 large ripe tomatoes, seeded and chopped 1/2 pound fresh medium shrimp, peeled and deveined 2 tablespoons chopped fresh parsley

PREPARATION:

1. To make fish stock, combine 1 quart water, wine, onions, celery, parsley sprigs and bay leaf in 6-quart stockpot or Dutch oven. Bring to a boil over high heat; reduce heat to low. Add perch; uncover and gently simmer 20 minutes.
2. Strain fish stock through sieve into large bowl. Remove perch to plate with slotted spatula; set aside. Discard onions, celery, parsley sprigs and bay leaf.
3. Return stock to stockpot; press canned tomatoes with juice through sieve into stockpot. Discard seeds. Stir in tomato paste, garlic, oregano, salt, sugar and pepper. Simmer, uncovered, over medium-low heat 20 minutes.
4. Combine clams and remaining 2 tablespoons water in large saucepan or stockpot. Cover and cook over medium heat 5 to 10 minutes or until clams open; remove clams immediately as they open. Discard any clams with unopened shells. Rinse clams; set aside.
5. Add halibut, potatoes and fresh tomatoes to soup mixture in stockpot. Bring to a boil over high heat; reduce heat to medium-low. Cover and cook 12 to 15 minutes or until potatoes are fork-tender. Add shrimp to soup mixture in stockpot.
6. Cook over medium heat 1 to 2 minutes or just until shrimp turn opaque and are cooked through. Flake reserved perch with fork; stir perch, reserved clams and chopped parsley into soup. Serve immediately.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: about 1-1/2 cups cioppino Fiber 3 g Carbohydrate 20 g Cholesterol 110 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 12 % Calories 295 Protein 38 g Sodium 674 mg DIETARY EXCHANGE: Vegetable 1 Starch 1 Meat 4