Cioppino

Ingredients

  • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
  • ¼ teaspoon salt
  • ½ cup chopped green bell pepper
  • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
  • ½ cup water
  • ¼ teaspoon salt
  • ½ cup chopped fresh parsley
  • + 19 more ingredients
    • 1 cup reduced-sodium vegetable juice
    • ½ teaspoon black pepper
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 3 garlic cloves, minced
    • ½ cup chopped green bell pepper
    • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
    • ½ cup water
    • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
    • 6 ounces red snapper fillets, skinned and cut into 2-inch pieces
    • ½ cup chopped fresh parsley
    • 1 cup reduced-sodium vegetable juice
    • ½ teaspoon black pepper
    • 1 teaspoon dried Italian seasoning
    • 1 teaspoon dried Italian seasoning
    • ½ cup clam juice
    • ½ cup clam juice
    • 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
    • 3 garlic cloves, minced

1. Combine first 9 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish and parsley. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until fish flakes easily when tested with a fork.2. Ladle soup into individual bowls; sprinkle e...

View full recipe at My Recipes

Comments

Variations on Cioppino

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