|
|
Cioppino (Italian Fish Chowder)
Adapted from a recipe courtesy of The Oaks at
Ojai, California Serves 6, 150 calories per serving
Ingredients: 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. |
|
Our recipes are culled from our monthly newsletter, Spa Index News, and graciously provided by our newsletter sponsors or participating spas and
healthy cooking merchants. If you share, forward, or otherwise make available any of the recipes from this page,
please respect the contributors or originators,
by seeking the appropriate permission, and, including the name of the spa or originator, and, a link back to
the spa contributor, or, Spa Index Cuisine. We want you to enjoy them, and proper credit will let us continue to bring you terrific
spa and spa-inspired cuisine. Spa Cuisine from www.SpaIndex.Com. |