Cioppino

Posted February 21, 2012 By Janice Cioppino

You can basically use whatever seafood you like for this fish stew.  It’s a wonderful dish for a cold night with some oat bran toast.  Hope you enjoy!!

CIOPPINO

1 small onion, sliced
2 leeks, white parts only, sliced
2 cloves garlic, minced
2 T dried parsley
1/4 t dried oregano
1/2 t fresh thyme, chopped
1 bay leaf
1 28 oz can crushed tomatoes
1 4 oz can tomato sauce
1/2 cup dry red or white wine
1/2 cup clam juice or chicken broth
1/3 lb large shrimp, shelled and deveined
1/2 lb fish pieces, such as whitefish, swordfish, salmon, etc

In a Dutch oven, saute the onion and leeks in a bit of cooking spray.  Add all the seasonings and garlic.  Cook for 5 minutes.  Stir in the tomatoes and wine and simmer, covered, for 40 minutes.  Add water or clam juice to thin, if needed.  Season with salt and pepper and add hot sauce for desired heat.  You can make this ahead of time and store in the fridge until ready to serve.  You don’t want to overcook the fish and this is best served immediately after the fish has been added.

Add the fish to the hot base and cook for 10 minutes, covered.  Serve immediately with a couple of slices of this wonderful Oat Bran Bread recipe.

3 T fat free Philadelphia cream cheese
3 T fat free Greek yogurt
1/4 cup red bell pepper, finely chopped
1 T dried parsley
1/2 t dried oregano
4 whole eggs plus 2 egg whites
2 t baking powder
4 T oat bran
4 T wheat bran
2/3 cup fat free mozzarella, shredded
1/2 t salt

Line the bottom and 2 sides of a 6?x10? baking dish with parchment paper and spray with a bit of cooking spray.  Mix all the ingredients together and pour into 6×10 baking dish and bake at 350 for 30-35 minutes until a toothpick inserted comes out clean and top is nice and brown.  Let cool for 5 minutes and remove from pan.  I love this bread toasted.  I make a nice flat loaf in my Le Creuset baking dish and slice it lengthwise and toast it.  Delicious!

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