The Weight Watcher Cioppino is a good recipe for seafood. Furthermore, the taste of this meal is yummy, and it has a lot of richness. Moreover, it is the perfect optimizer for the summer days in lunch or night food. The combination of the recipe is so cool, and it has gluten-free items.
Ingredients:
- White wine: 3/4 cup.
- Onion: 1.
- Thyme: 1 tbsp.
- Onion: 1.
- Oregano: 1 tbsp.
- Garlic cloves: 4.
- Parsley: 1 tbsp.
- Black pepper.
- Scallops: 1/2 pound.
- Whitefish: 1 pound.
- Clam juice, 16 oz.
- Tomatoes: 28 oz.
- Virgin olive oil: 3 tbsp.
- Red pepper: 1/2 tsp.
- Scallops: 1/2 pound.
Instructions:
- The big loaf pot is put in the Dutch microwave, heat the oil from the olives.
- Add the onion and fennel, and cook for four to five minutes, till they start to soften while adding a few pinches of salt.
- Add the crushed red pepper and garlic.
- After one minute of cooking, use white wine to deg-laze the pot. After three or four minutes, simmer and decrease.
- Add the clam juice, stock, smashed tomatoes, and herbs.
- Put pepper and salt for seasoning.
- Simmer for a duration of between fifteen and twenty minutes.
- Add the scallops, shrimp, and fish.
- After distributing them gently throughout the stew, pour the liquid on top.
- Avoid stirring the fish, as it may fragment.
- Place the clams and mussels in the stew.
- For roughly eight to ten hours, till the scallops and fish are fully cooked, and the mussels are tender, cover and simmer.
Notes:
Tap on the outermost part of anything that is not good for the recipe. Mix the juice in it and use the flavors of the juices.
Although we usually like to have fish right away, leftover cioppino gets in the refrigerator for up to two days in a sealed box.
Nutritional facts:
Calories: 490 kcal.
Sugar: 9 g.
Cholesterol: 258 mg.
Protein: 57 mg.
Total fat: 17 g.
Carbohydrates: 23 g.
Fiber: 4 g