Cioppino

Ingredients - Serves 6

• Crab legs - 1 pound
• White fish - 1 pound, cut into chunks
• Mussels - 12, scrubbed and debearded
• Clams - 12, scrubbed
• Shrimp - 1 pound, peeled and deveined
• Salt and pepper - To taste
• Bay leaves - 2
• Fish stock - 4 cups
• White wine - 1 cup
• Tomatoes - 1 can (28 ounces), crushed
• Red bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
3. Add the crushed tomatoes, white wine, fish stock, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
4. Add the shrimp, clams, mussels, white fish, and crab legs. Cover and cook until the clams and mussels have opened, the shrimp is pink, and the fish is opaque, about 10 minutes.
5. Discard any clams and mussels that did not open.
6. Ladle the cioppino into bowls and serve with crusty bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 10g
• Carbs: 20g
• Protein: 50g
• Sodium: 800mg
• Sugar: 10g