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