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Cioppino Recipe

Cioppino Recipe

6 servings

Our version of this classic Italian soup is made with shellfish. Clams in their shells are traditionally used, but canned whole clams may be substituted, if you prefer.

 

Ingredients:

1 cup each: thinly sliced onion, green onions, green bell pepper

1 tablespoon each: minced garlic, olive oil

1 can reduced-sodium diced tomatoes, undrained

1 cup each: clam juice, water

1/2 cup dry white wine or clam juice

1 teaspoon each: dried tarragon and thyme leaves

1/4 teaspoon dried rosemary leaves, crushed

1 bay leaf

1 pound crabmeat or firm white fish, cubed

8-12 ounces shrimp, peeled, deveined

18 clams in shells, scrubbed

Salt and pepper, to taste

Method:

Saute onion, green onions, bell pepper, and garlic in oil in large saucepan, over low heat, until tender, 5 to 8 minutes. Add tomatoes with liquid, clam juice, water, wine and herbs. Heat to boiling; reduce heat and simmer, covered, 20 minutes. Add crabmeat, shrimp, and clams: heat to boiling. Reduce heat and simmer until shrimp are cooked, and clams have opened, about 8 minutes. Discard bay leaf and any clams that have not opened. Season to taste with salt and pepper.

 

Per Serving:

Calories: 210

% of calories from fat: 19

Fat (gm): 4.3

Saturated fat (gm): 0.6

Cholesterol (gm): 130.6

Sodium (mg): 276

Protein (gm): 24.1

Carbohydrate (gm): 10.2

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