| Title: | Cioppino with Saffron Rice |
| Detail: | Makes 2 quarts
1 TB Organic Extra Virgin Olive Oil
3 TB Thinly Sliced Garlic
2 Cup Yellow Onion, 3/4" dice
2 Cup Green Bell Pepper, 3/4" dice
2 Cup Thinly Sliced Fennel Bulb
11/2 Cup White Wine (or Pinot Noir)
1 - 14.5 oz. Can Diced Tomatoes
2 Cup water
2 TB Fresh Oregano, Minced
11/4 Lb Fresh Fish Fillets, 1 inch cubes
1 Large Dungeness Crab (cooked, cracked, cleaned and quartered)
1/3 Lb Shrimp, Peeled, Deveined
3/4 Lb Little Neck Clams
1/4 Cup Fresh Basil, minced
1/2 Tsp Freshly Ground Black Bepper
For the Saffron Rice:
1 Cup Jasmine Rice
11/2 Cup Water
1/4 Tsp Salt
1/8 Tsp Saffron
Heat Olive Oil over medium heat. Sauté Garlic, Onion, Bell Pepper and Fennel until Onions are translucent. Add Wine, Tomatoes, Water and Oregano. Bring soup to a boil, reduce to a simmer, cover and cook 25 minutes.
After the soup has simmered 25 minutes, add Fish and Crab to Soup, simmer 5 minutes. Add Shrimp, Clams and Basil, simmer 5 more minutes. Add Black Pepper.
For the rice: bring water to a boil. Add Rice, Salt and Saffron. Return to boil; reduce heat; simmer 15–17 minutes. Remove from heat and keep covered until serving time. Place Saffron Rice in serving bowls, ladle Soup on top.
Nutrition Facts
Per serving (8 oz): 150 calories,
13 g protein,
2 g fat (0 g sat),
15 g carbohydrates,
34 mg cholesterol,
166 mg sodium
Exchanges: 2 extra lean meat, 1 bread |
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