FROM 30/10'S KITCHEN...

Cioppino Soup

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Makes 4 servings: Counts towards 1 – 8 Oz serving of Meat, 1 tablespoon Oil, 1 cup vegetables, ½ cup Restricted Vegetables

 

 

INGREDIENTS

 

 ¼ cup Olive Oil
 1 cup Onions, diced
 1 cup Fennel, died
 1 cup Celery, sliced
 4 Cloves of Garlic
 1 cup Tomatoes, diced
 1 tablespoon Oregano
 1 tablespoon Thyme
 1 tablespoon Basil
 2 Bay Leaves
 1½ teaspoons Sea Salt (adjust to taste)
 1 12oz jar Walden Farms Tomato Basil Sauce
 2 cups Water
 2 lb. mix of clams, mussels, shrimp, halibut

 

DIRECTIONS

 

1

Heat the oil in a large pot over medium heat. Add in the onions and fennel and cook until lightly browned, stirring them regularly so they don’t burn.

2

Once the onions and fennel are lightly brown add the garlic and celery and cook until the celery starts to soften (about 5 minutes).

3

Stir in the tomatoes, herbs, Tomato Basil sauce, and water then cover and simmer for 30 minutes.

4

While the soup base is cooking, prepare the seafood by cleaning and inspecting the mussels and clams, scrub each one with cool water and discard any that have broken shells or don’t close when tapped. Deshell and devein the shrimp and cut the halibut into 2 inch pieces.

5

Remove the lid from the soup and add in 2 pounds of mixed seafood starting with the mussels and clams. Allow them to simmer for 1minute then add in the shrimp and then the halibut. Simmer for 3-5 minutes, or until the mussels have opened.

 

Ingredients

 ¼ cup Olive Oil
 1 cup Onions, diced
 1 cup Fennel, died
 1 cup Celery, sliced
 4 Cloves of Garlic
 1 cup Tomatoes, diced
 1 tablespoon Oregano
 1 tablespoon Thyme
 1 tablespoon Basil
 2 Bay Leaves
 1½ teaspoons Sea Salt (adjust to taste)
 1 12oz jar Walden Farms Tomato Basil Sauce
 2 cups Water
 2 lb. mix of clams, mussels, shrimp, halibut

Directions

1

Heat the oil in a large pot over medium heat. Add in the onions and fennel and cook until lightly browned, stirring them regularly so they don’t burn.

2

Once the onions and fennel are lightly brown add the garlic and celery and cook until the celery starts to soften (about 5 minutes).

3

Stir in the tomatoes, herbs, Tomato Basil sauce, and water then cover and simmer for 30 minutes.

4

While the soup base is cooking, prepare the seafood by cleaning and inspecting the mussels and clams, scrub each one with cool water and discard any that have broken shells or don’t close when tapped. Deshell and devein the shrimp and cut the halibut into 2 inch pieces.

5

Remove the lid from the soup and add in 2 pounds of mixed seafood starting with the mussels and clams. Allow them to simmer for 1minute then add in the shrimp and then the halibut. Simmer for 3-5 minutes, or until the mussels have opened.

Cioppino Soup

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