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 CIOPPINO (Italian Fish Chowder) Adapted from a recipe courtesy of The Oaks at
Ojai, California
Serves 6, 150 calories per serving
Ingredients:
1 tablespoon olive oil
4
cups tomato juice (or, 3 cups tomato juice and 1 cup clamato)
1/2 cup onion,
chopped
1/2 cups celery, sliced thin
1 teaspoon garlic powder
1/4
teaspoon rosemary
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4
teaspoon thyme
1/2 pound firm boned white fish, cut into bite sized chunks
1 cup fresh mushrooms, sliced
6 clams in the shell
6 large shrimp in
the shell
6 crab claws or legs
1/2 pound large scallops or other
seafood*
1/4 cup red wine
2 tablespoons parmesan cheese, grated
6
parsley sprigs, chopped
6 lemon wedges
Preparation:
In a soup pot, quickly sear
scallops in a splash of olive oil, until browned and nearly cooked. Remove and
set aside. In the same soup pot, place tomato juice and bring to a boil.
Add onion, celery, spices and boned fish to the broth and reduce heat,
simmering for an hour to thicken the broth and cook the fish. Add the
mushrooms, wine, shrimp, clams, crab legs, and seared scallops and reheat. The
seafood may be cooked or raw. If it is raw, simmer until just cooked. If the
seafood is cooked, simmer briefly to cook the mushrooms. Serve the
cioppino in heated bowls, topped with a sprinkle of cheese, parsley, and a
wedge of lemon.
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