Soups & Salads
San Francisco-Style Cioppino
Prep Time: 10 min | Cook Time: 25 min | Servings: 6 | Calories: 315
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Prep Time
10 min
Cook Time
25 min
Servings
6
Calories
315
Cioppino, a fish stew that originated in San Francisco with Italian immigrants, is filled with lobster, fish and clams or mussels. Top each bowl with a generous sprinkling of Sargento® Shaved Parmesan Cheese. Serve with croutons or slices of sourdough or French bread.
Ingredients
- 2 Tbsp. olive oil
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz.) reduced-sodium or regular chicken broth
- 2 cans (14-1/2 oz. each) Italian-style stewed tomatoes, undrained and chopped
- 1/4 cup dry white wine
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/4 tsp. hot pepper sauce
- 8 oz. cooked lobster meat or imitation lobster, cut into 3/4-inch pieces
- 8 oz. firm white-fleshed fish such as snapper or halibut, cut into 1-inch pieces
- 12 fresh small clams or mussels, scrubbed
- 1-1/2 cups (6 oz.) Sargento® Shredded Parmesan Cheese
- Garlic croutons (optional)
Directions
- Heat oil in large skillet. Add onion and garlic; cook 4 minutes or until tender. Add broth, tomatoes with liquid, wine, basil, thyme and pepper sauce. Heat to a boil. Reduce heat; cover and simmer 10 minutes.
- Add lobster, fish and clams or mussels. Simmer covered 10 minutes or until clams or mussels open and fish is opaque. Ladle into shallow soup bowls; top each serving with 1/4 cup cheese. Top with croutons, if desired.
