Cioppino With Garlic Aioli Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 tbsp butter or 1 tbsp margarine
2 medium onions, chopped
3 garlic cloves, minced
1 bunch parsley, chopped
2 (14 1/2 oz) cans italian-style stewed tomatoes
2 (14 1/2 oz) cans chicken broth
3 cups clam juice
1/2 cup white wine
2 bay leaves
1 tbsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 lb peeled shrimp
18 -24 small clams
18 mussels, cleaned and debearded
1 1/2 lbs cod fish fillets, cut in 1-inch cubes
1/2 cup mayonnaise
1 -3 garlic clove, finely minced (to taste)
lemon juice
1 dash cayenne

Directions:

Heat large stockpot on med-low heat, add olive oil and butter; heat until it just starts to smoke.
Add onions and parsley. Stir until onions are transclucent about 7 minutes.
Add garlic and stir about 30 seconds.
Stir in tomatoes breaking them up in the pan.
Add chicken broth, clam juice, wine, bay leaves, basil, oregano, and thyme.
Mix well.
Simmer 30 minutes.
Mix together mayo, garlic, lemon juice and cayenne and refrigerate until stew is ready.
Add all seafood and bring to a boil.
Lower heat and simmer 5-7 minutes.
Ladle into bowls and add a dollop of garlic aioli.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	246.92 Kcal (1034 kJ)
Calories from fat	121.6 Kcal
		% Daily Value*
Total Fat	13.51g	21%
Cholesterol	49.8mg	17%
Sodium	797.26mg	33%
Potassium	273.2mg	6%
Total Carbs	16.22g	5%
Sugars	2.24g	9%
Dietary Fiber	0.7g	3%
Protein	13.38g	27%
Vitamin C	5.8mg	10%
Iron	1.4mg	8%
Calcium	35.7mg	4%

Amount Per 100 g
Calories	133.58 Kcal (559 kJ)
Calories from fat	65.78 Kcal
		% Daily Value*
Total Fat	7.31g	21%
Cholesterol	26.94mg	17%
Sodium	431.29mg	33%
Potassium	147.79mg	6%
Total Carbs	8.77g	5%
Sugars	1.21g	9%
Dietary Fiber	0.38g	3%
Protein	7.24g	27%
Vitamin C	3.1mg	10%
Iron	0.8mg	8%
Calcium	19.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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