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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Cioppino (chuh-PEE-noh) is a tomato-flavored fish stew with an Italian accent. Traditionally, this stew features several types of fish, but you can use 3/4 pound of any one type, if you prefer. Ingredients:
2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained |
1 cup reduced-sodium vegetable juice |
1/2 cup clam juice |
1/2 cup water |
1/2 cup chopped green bell pepper |
3 garlic cloves, minced |
1 teaspoon dried italian seasoning |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces |
6 ounces red snapper fillets, skinned and cut into 2-inch pieces |
1/2 cup chopped fresh parsley |
1/3 cup (1 1/3 ounces) grated fresh parmesan cheese |
Directions:
1. Combine first 9 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish and parsley. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until fish flakes easily when tested with a fork.
2. Ladle soup into individual bowls; sprinkle evenly with cheese.
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