Cioppino

Ingredients

  • ½ teaspoon pepper
  • 1 dozen littleneck clams
  • ½ pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
  • ¼ teaspoon salt
  • Olive oil-flavored vegetable cooking spray
  • 2 cloves garlic, minced
  • ½ cup dry red wine
  • + 29 more ingredients
    • ¾ pound unpeeled medium-size fresh shrimp
    • 1 cup chopped onion
    • 1 tablespoon cornmeal
    • 2 tablespoons low-sodium Worcestershire sauce
    • ½ teaspoon dried oregano
    • 1 cup chopped onion
    • ¼ teaspoon salt
    • 2 teaspoons olive oil
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • 1 dozen littleneck clams
    • ½ teaspoon dried basil
    • 2 tablespoons low-sodium Worcestershire sauce
    • ½ teaspoon dried oregano
    • 2 teaspoons olive oil
    • 1 tablespoon cornmeal
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 1 cup chopped green pepper
    • ¾ pound unpeeled medium-size fresh shrimp
    • 2 tablespoons dried parsley flakes
    • 1 cup chopped green pepper
    • Olive oil-flavored vegetable cooking spray
    • ½ pound fresh or frozen perch fillets, skinned and cut into 1-inch pieces
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • ½ teaspoon pepper
    • 2 tablespoons dried parsley flakes
    • ½ cup dry red wine
    • ½ teaspoon dried basil
    • 2 cloves garlic, minced
    • 1 (8-ounce) can no-salt-added tomato sauce

Peel and devein shrimp; set aside. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal. Coat a Dutch oven with cooking spray; add o...

View full recipe at My Recipes

Comments

Variations on Cioppino

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    • 3 (14 1/2-ounce) cans diced tomatoes, undrained
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    • 1 (8-ounce) can tomato sauce
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    • 1 teaspoon salt
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    • 1 cup chopped green bell pepper
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    • 1/2 cup water
    • 1/4 teaspoon salt
    • 1/2 cup chopped fresh parsley
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