This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada
Total TimePrep: 20 min. Cook: 1-1/4 hours
Makes6 servings (2-1/2 quarts)
- 2 tablespoons olive oil
- 2 medium red onions, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1 carton (32 ounces) vegetable stock
- 1 cup dry red wine
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
- 1 can (6 ounces) lump crabmeat, drained
- 2 cod fillets (6 ounces each), cut into 1-inch pieces
- 1/3 cup chopped fresh parsley
- Shredded Parmesan cheese, optional
- In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
- Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.
Nutrition Facts1-3/4 cups (calculated without cheese): 208 calories, 6g fat (1g saturated fat), 83mg cholesterol, 631mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Originally published as Chioppino Soup in Healthy Cooking Annual Recipes 2016
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