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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (845g) Recipe makes 6 servings The following items or measurements are not included below: tomatoes with basil |
||
| Calories 853 | ||
| Calories from Fat 235 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.2g | 40% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 15.1g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 544mg | 181% | |
| Sodium 2078mg | 86% | |
| Potassium 2243mg | 64% | |
| Total Carbohydrate 21.8g | 7% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 6.7g | ||
| Protein 114.6g | 229% | |
Ingredients
- 2 cups onions, chopped
- 1/2 cup green pepper, chopped
- 6 cloves garlic, minced
- 1/2 cup olive oil
- 1 (35 ounce) can tomatoes with basil
- 1 (6 ounce) can tomato paste
- 2 cups red wine
- 1 lemon, thinly sliced
- 1 cup parsley, chopped
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon salt
- fresh ground black pepper
- 1 1/2 lbs boned sea bass or scrod fish, cut in 2 inch pieces
- 3 (1 1/2 lb) lobsters, cut up
- 1 lb shrimp, shelled and cleaned
- 12 hardshell clams, scrubbed
- 24 mussels, scrubbed
- garlic bread
Directions
1
Saute the onion, green pepper and garlic in olive oil in large pot.2
Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.3
Bring to boil and simmer 20 minutes.4
Add the fish, lobsters and shrimp and simmer, covered 15 minutes.5
Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.6
Sprinkle remaining parsley on top.7
Serve in soup plates from the pot it was cooked in.8
A nice touch is a piece of garlic bread in each soup plate as a blotter.9
Have plenty more bread to pass.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
- Course > Soups
- Main Ingredient > Seafood > Fish > Freshwater > Bass
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Lobster
- Main Ingredient > Seafood > Shellfish > Mussels
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: cookinmom76
On Jun 12, 2009
This was delicious. I had to pre-cook my mussels, but they still worked out well. Even my mom who doesn't like fish enjoyed it.
From: sjmac
On Feb 9, 2008
This is one of our favorites. I make it when I visit my beach house in Thailand. All the fresh ingredients are readily available in the wet market and it is easy to put together. We've add a few shakes of Tobasco sauce and spicy tomato sauce to give it just a bit more flavor. It gets better as left overs.
From: Linda Smith
On Oct 16, 2002
I have made this recipe for ciopinno for 25 yrs., and it is wonderful! Don't be put off by the lobster...the broth is great and stands on its own. I usually use swordfish or halibut, along with the recommended shellfish, but any addition won't disappoint, even some steamed redskins!
From: Jan Morrison
On Dec 30, 2004
I used blue crab instead of the lobster, but only because we had lobster the night before. Also, did not use the tomato paste. My suggestion is not to under cut the seafood. Also, put the soup base on to simmer for a couple of hours before adding the seafood. Added additional water and didn't hurt the flavor in the least.
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