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EatingWell
Cioppino Soup
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same: simmer the catch of the day in a rich broth, grab a soup spoon and enjoy. Like many classic cioppino recipes, this calls for red wine in the broth, but feel free to substitute white. The assortment of seafood can vary as well: little clams instead of mussels, scallops in place of shrimp. Serve with sourdough bread.
EatingWell Test Kitchen
Ingredients
Directions
Tips
Tip: Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
Nutrition Facts
Per Serving:
280 calories; protein 39.6g; carbohydrates 10g; dietary fiber 1.2g; sugars 2.6g; fat 5.7g; saturated fat 1g; cholesterol 147.3mg; vitamin a iu 764.1IU; vitamin c 29.4mg; folate 88.5mcg; calcium 96.6mg; iron 4.5mg; magnesium 80.1mg; potassium 707.3mg; sodium 987.1mg; thiamin 0.2mg.
Exchanges:
1 vegetable, 6 lean meat, 1 fat
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