Ingredients for A Cheaper Cioppino
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 8 ounces sliced cremini mushrooms
- 1 teaspoon dried Italian herbs
- 2 minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 28 ounces canned crushed tomatoes
- 1/2 cup dry white wine
- 1 pound firm white fish fillets
- 1/4 cup chopped roasted red peppers
- 4 ounces shredded crabmeat
- 4 ounces cooked shrimp
- 1 teaspoon sugar
- 2 tablespoons chopped fresh parsley
- crusty bread
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How to Make A Cheaper Cioppino
- Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven. Add 1 medium yellow onion, chopped, and cook, stirring occasionally, until softened, about 2 minutes.
- Stir in 8 ounces sliced cremini mushrooms, 1 teaspoon dried Italian herbs, 2 minced garlic cloves, 1/2 teaspoon salt (optional), 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Cook until mushrooms are softened, about 2 minutes.
- Stir in 28 ounces canned crushed tomatoes (low-sodium preferred) and 1/2 cup dry white wine. Bring to a boil.
- Add 1 pound firm white fish fillets, cut into 1-inch chunks, ensuring all pieces are submerged.
- Reduce heat to a gentle simmer and cook until fish is cooked through, about 5 minutes.
- Stir in 4 ounces shredded crabmeat, 1/4 cup chopped roasted red peppers (optional), and 4 ounces cooked shrimp (optional).
- Cook until heated through, about 3 minutes.
- Taste and add 1 teaspoon sugar (optional) if needed to balance acidity.
- Garnish with 2 tablespoons chopped fresh parsley and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
36g
Fat
6g
Carbs
5g
