Easy Cioppino (Seafood Stew) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -1 tbsp olive oil
-1/2 medium onion, chopped
-1 stalk celery, chopped
-1 carrot, chopped
-3 cloves garlic, minced
-1 (14.5 oz) can reduced-sodium chicken broth
-1 (14.5 oz) can no-salt added diced tomatoes, with liquid
-1 medium zucchini, not peeled, halved together lengthwise and sliced 1/2-inch thick
-1 tsp Italian seasoning
-Salt and pepper to taste
-8 ounces medium fresh or frozen, thawed shrimp, shelled and deveined
-1 (6-8 oz) cod fillet, cut into 3/4-inch cubes
-1 cup fresh spinach leaves, coarsely chopped
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Directions: |
Directions:-Heat oil in a large saucepan. Add onion and cook, stirring frequently, 4 minutes or until onion is tender. Stir in celery and carrot, and cook, stirring frequently, 3-4 minutes. Stir in garlic and cook, stirring frequently, 30 seconds.
-Stir in broth, tomatoes, zucchini, and seasonings. Heat until boiling, reduce heat to low and simmer 30 minutes.
-Increase heat to medium-high. Stir in shrimp, cod, and spinach. Cook, stirring frequently, 3-4 minutes or until shrimp, fish, and spinach are cooked. Do not overcook. |
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Number Of
Servings: |
Number Of
Servings:4-6 (total yeild about 6 1/2 cups) |
Personal
Notes: |
Personal
Notes: I used more vegetables than listed.
Per serving, based on 4: 180 calories (27% from fat), 6 g total fat (1 g saturated), 103 mg cholesterol, 11 g carbs, 25 g protein, 153 mg sodium, 3 g dietary fiber.
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