Holiday Cioppino

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Holiday Cioppino

Nutritive Information

  • 340 calories
  • 9 g total fat (1 g saturated fat)
  • 22 g carbohydrate
  • 36 g protein
  • 4 g fiber
  • 670 mg sodium

Ingredients

  • 3 Tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 medium onion, chopped
  • 3 medium shallots, chopped
  • 4 garlic cloves, minced
  • 1 tsp crushed red pepper
  • 5 sprigs fresh oregano, chopped
  • 1 bay leaf
  • 1/4 cup tomato paste (no salt added)
  • 2 (28-oz) cans diced tomatoes (no salt added, optional fire roasted)
  • 1 cup dry white wine
  • 3 1/2 cups water
  • 1 lb clams, scrubbed
  • 1 lb mussels, scrubbed and debearded
  • 1 lb large raw shrimp, peeled and deveined
  • 1 lb tilapia or halibut, cut into 2-3” cubes

Instructions

  • Add olive oil to large pot on medium heat. Add fennel, shallots and salt and sauté for 5-10 minutes, or until onions are translucent.
  • Add garlic and red pepper flakes and sauté 2 minutes.
  • Add canned tomatoes and juices, tomato paste, wine, water, bay leaf, salt and oregano. Stir well to combine.
  • Reduce heat to low, cover and simmer for 30 minutes.
  • Add clams and mussels to pot, stir and cover. Cook an additional 5 minutes or until they begin to open.
  • Add shrimp and fish and simmer with lid off 5 minutes, or until the mussels and clams are fully open*.
  • While the cioppino is finishing, toast slices of sourdough (or other) bread. (optional: rub garlic over the toasted bread)
  • Ladle soup into large bowls and serve with toasted sourdough bread.
    *Discard any mussels or clams that do not open.

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