Fish & Shellfish
Fontana's Cioppino

  • 1/4 cup olive oil
  • 1 medium onion, finely diced
  • 1/2 cup chopped fresh Italian flat-leaf parsley
  • 4 cups canned peeled Italian tomatoes
  • 2 cups tomato puree
  • 1 cup dry red wine
  • 1-1/2 cups water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 dozen clams
  • 1 dozen mussels
  • 1-1/2 pounds fresh salmon fillets, cut into 1-inch cubes
  • 1 pound large shrimp, split and deveined
  • 1 pound medium sized scallops

Wash clams and mussels in cold water and steam until they begin to open.

Heat oil in a Dutch oven or large pot and sauté the onion, garlic and parsley with the lid on until soft, but not browned. Add tomatoes, puree, wine, water, herbs and salt and pepper. Bring to a boil. Reduce and simmer 30 minutes. This sauce may be prepared ahead and refrigerated or frozen.

Layer all fish in a big pot, with the clams and mussels on top. Pour sauce over top and cook over low heat for about 25 minutes.

Notes

Serve in large heated bowls with garlic bread.

You can use any combination of fresh seafood you like in this dish.

Makes 6 servings.
Per serving: 529.5 calories; 16.6g fat (29.8 calories from fat); 66.5g protein; 21.5g carbohydrate; 239mg cholesterol; 1426mg sodium.