Cioppino
This Italian fisherman’s stew made with tomatoes and a variety of shellfish, is easy enough for a weeknight dinner, yet impressive enough for a gourmet meal. There are several variations to this recipe which will be listed in the directions.
Modified recipe, original from the Complete Gluten-Free Cookbook, 2007
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!
Ingredients
Instructions
- In a slow cooker, combine garlic, red and yellow peppers, celery and tomatoes, stock and basil. Cover and cook on Low for 6-8 hours or on High for 3-4 hours until stew is hot and vegetables are tender.
- Fifteen minutes before serving, turn slow cooker to High, add scallops, shrimp, lime juice and red wine. Cover and cook for another 15 minutes until scallops are opaque.
Variations:
Add 4 oz firm fleshed white fish or substitute fish for some of the shellfish. Try tilapia, monkfish, salmon or halibut.
Substitue tomato-vegetable juice for the wine.
Substitute vegetable or beef stock for the chicken stock.
For less sodium content, substitute fresh roma tomatoes for canned.
Nutritional Value Per Serving: Cals 274; fat 4g; Sodium 837mg; Carbohydrate 26g; Protein 32g; Calcium 170mg; Fiber 3g; Iron 7mg
