Cioppino Recipe – Delicious AND Healthy!
Bill, the physician, and Sonja, the dietitian, worked together for 40 years – first at the University of Iowa and then at Oregon Health & Science University. Their research first involved doing feeding studies related to heart disease. Shortly after moving to Oregon in 1975 they did a community study in 233 families in Portland, and worked for five years to evolve to a healthier eating style – The Family Heart Study. On completion of the study, they had considerable information about how to make changes in eating style and 350 recipes they had made over and over and over again. The New American Diet book was born and includes this cioppino recipe. They also were involved in omega-3 fatty acid (the fat in fish) research for 30 years, first related to heart disease and then to the developing brain and retina. There were studies that helped lead to the addition of DHA to infant formula. As Sonja recalls, “it was a great run!”
1 pound red snapper or halibut or use 1/2 pound snapper or halibut and 1/2 pound scallops or prawns
1 Tablespoon oil
1 cup chopped onion
2 cloves garlic, finely minced
1 can (8 ounces) unsalted tomato sauce
2 cans (16 ounces each) unsalted tomatoes
1/2 cup water or dry white wine
1 teaspoon basil leaves
1 teaspoon thyme leaves
1 teaspoon marjoram leaves
1 teaspoon oregano leaves
1 bay leaf
1/4 teaspoon pepper
1/2 cup chopped parsley or 1 tablespoon dried parsley flakes
1 dozen steamer clams (optional)
1 cup shrimp meat
Cut fish into 1/2-inch chunks and set aside.
Heat oil in large kettle and sauté onions and garlic until onions are tender but not brown.
Add tomato sauce, tomatoes, liquid and all seasonings. Let simmer 20-30 minutes until as thick as desired, stirring occasionally.
Soup base can be refrigerated at this point to serve at later time.
When ready to serve, reheat soup base and add fish chunks and scrubbed steamer clams (in shell). Cook until clams open, about 10 minutes. Just before serving, add shrimp meat. Serve warm in large soup bowls.
Makes 4 servings (2 1/4 cups each).
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