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RECIPE
16 INGREDIENTS23 STEPS1HR

Cioppino

5.0
1 Ratings

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James Beard wrote in his book Beard on Food that during a trip to Provence he learned the significance of bouillabaisse to the region. He felt that bouillabaisse could not be prepared anywhere but in the Mediterranean but thought that a San Francisco- style Cioppino was a great local substitute.
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1
Small  Onion
2 cloves
4 oz
Cremini Mushrooms
1 cup
White Cooking Wine
1 pckg
Vegetable Base
2 Tbsp
Tomato Paste
1
Sea Bass Fillet
2
Baguettes
1 lb
Fresh Mussels , cooked
1 tsp
1/2 tsp

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Nutrition Per Serving

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CALORIES
2093
FAT
16.9 g
PROTEIN
89.7 g
CARBS
359.9 g

Cooking Instructions

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Step 1
Peel the Onion (1) and dice into quarter inch pieces.
Step 2
Mince the Garlic (2 clove) and set aside.
Step 3
Discard stems and seeds of the Green Bell Pepper (1/2). Dice into quarter inch pieces, and set aside.
Step 4
Cut the Cremini Mushroom (4 ounce) into half inch diced pieces. Remove stems if desired.
Step 5
Cut the Roma Tomato (2) lengthwise into four wedges. Scoop out the seeds and discard. Slice tomato into thin strips, then into half inch diced pieces. Set aside.
Step 6
Remove Fresh Parsley (0.25 ounce) leaves from stems. Set aside eight leaves for garnish. Roughly chop the rest of the leaves, and set aside.
Step 7
Pat the Sea Bass Fillet (1) dry, and slice each fillet in half across to create two equal sized pieces.
Step 8
Rinse the Fresh Mussels (1 pound) under cold water.
Step 9
In a large, deep saute pan over medium heat bring White Cooking Wine (1 cup) to a simmer.
Step 10
Carefully add mussels, being sure not to break the shells. Cover and simmer until mussels open and are just heated through, about two minutes.
Step 11
Place colander over medium bowl, and strain mussels. Reserve broth for next step.
Step 12
Rinse and dry the large saute pan, and place over medium high heat. Add Olive Oil (1 teaspoon).
Step 13
Add the onion, garlic cloves, green bell pepper, and crimini mushrooms and cook for three minutes while stirring.
Step 14
Add the roma tomatoes and stir to combine. Cook for four minutes.
Step 15
Add reserved mussel broth, Tomato Paste (2 tablespoon), one cup of water, Vegetable Base (1 package), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cook for fifteen minutes.
Step 16
Add sea bass fillets, cover, and cook for four minutes.
Step 17
Remove half of the mussels from their shells and discard shells.
Step 18
Pat dry the Medium Shrimp (8). Add mussel meat and shrimp to cioppino, and cook for five minutes.
Step 19
Add the remaining mussels and chopped parsley. Fold until well combined. Season with more salt and pepper, if desired.
Step 20
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Using your hands, moisten the outside of Baguette (2) with a little bit of water.
Step 21
Place in oven directly on wire rack and bake for five minutes.
Step 22
Remove the baguettes from the oven and cut in half on a bias. Place the cioppino into two bowls, making sure both bowls get plenty of seafood. Ladle the broth into each bowl. Garnish with the remaining parsley leaves. Serve the baguette on the side.
Step 23
Serve and enjoy!

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Nutrition Per Serving
Calories
2093
% Daily Value*
Fat
16.9 g
22%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
112.6 mg
38%
Carbohydrates
359.9 g
131%
Fiber
11.8 g
42%
Sugars
9.1 g
--
Protein
89.7 g
179%
Sodium
53615.0 mg
2331%
Vitamin D
0.1 µg
0%
Calcium
116.9 mg
9%
Iron
24.6 mg
137%
Potassium
1235.7 mg
26%
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