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Title: Cioppino
Yield: 8 Servings

Ingredients

    1/4 c  olive oil
      3    garlic cloves; minced
      1 lg onion; chopped
    1/2 c  chopped celery tops
    1/4 ts dried red pepper flakes
    1/2 c  chopped dried parsley
      2 c  white wine
           --or chicken stock
      2 c  tomatoes; chopped
      1    bay leaf
      1 ts chopped fresh oregano
      1 ts chopped huh basil
      2 lb assorted seafood; (up to 3)
           --shrimp; crab, clams, spiny
           -- lobster
           --mussels; rockfish and
           -- halibut
           parsley sprigs
           lemon wedges

Instructions

1. In large, heavy stockpot, heat oil; saut‚ garlic, onion, celery tops,
red pepper flakes and parsley until onion is translucent and vegetables are
limp (do not allow to burn). Add wine, tomatoes, bay leaf oregano and
basil. Bring to a boil, lower heat and simmer 20 minutes, covered. Add
seafood.

2. When shrimp turns pink and opaque, clam and mussel shells open and fish
flakes easily, approximately 20 minutes, remove from heat and ladle into
bowls. Garnish with parsley and lemon wedges.

Makes 8 servings. Preparation time: About 15 minutes. Cooking time: About
55 minutes.

Per serving: About 224 cal, 21 g pro, 7 g car, 9 g fat, 36% cal from fat,
70 mg cholesterol, 207 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Preparation Time: 0:00

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