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Description
Cioppino (Cho-Pee-No) is a fish stew that was made famous in San Fransisco by a Italian immigrants back in the 1930s. It was made with the catch of the day and served on Fisherman’s Wharf. The name Cioppino is derived from Ciuppin, a classic Italian soup. But some claim the name is also short for...
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. walleye (/pike fillets & cheeks)
- 1/2 lb. venison sausage (hot Italian, ground, or 3 links sliced)
- 1 fennel bulb (small, fronds reserved)
- 3 shallots (sliced)
- 4 cloves garlic (minced)
- 2 cups dry white wine (Savignon Blanc or Pinot Grigio)
- 28 oz. crushed tomatoes (fire-roasted)
- 8 oz. clam juice
- 1/2 tsp. crushed red pepper (1 tsp. for spicy)
- 1/4 tsp. dried oregano
- olive oil (for cooking)
- fresh basil (for serving)
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Directions
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium610mg25% |
| Potassium920mg26% |
| Protein11g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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