Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Style Cioppino (Photo below) |
Seafood-4111 |
| Ingredients |
|
| 1/4 |
cup olive oil |
| 1/2 |
cup Florida onion, finely chopped |
| 1/2 |
cup Florida green pepper, diced small |
| 1/2 |
cup Florida scallions, diced |
| 1/2 |
cup Florida celery, diced small |
| 3 |
tablespoons Florida garlic, minced |
| 4 |
cups fresh Florida tomatoes, medium diced |
| 1 |
cup tomato puree |
| 1 |
cup white wine |
| 1 |
bay leaf |
| 12 |
Florida littleneck clams |
| 1/2 |
pound Florida shrimp, peeled and deveined |
| 1 |
pound fresh Florida swordfish, cut into 1-inch pieces |
| 3 |
tablespoons fresh Florida basil, chopped |
| 12 |
garlic croutons |
| |
|
| Preparation |
|
Heat olive oil in a large pot; add onions,
green pepper, scallions, and celery; sauté until
translucent. Add garlic and briefly sauté. Add tomatoes,
puree, wine, and bay leaf.
Simmer for 45 minutes. Add clams and simmer for 10 minutes,
then add shrimp and
swordfish. Simmer until fish is cooked through (do not stir).
Add chopped basil and
season with salt and pepper. Garnish with garlic croutons.
Yield
4 servings
Nutritional Value Per Serving
Calories 337, Calories From Fat 126, Total Fat 14g, Saturated Fat 2g, Cholesterol 101mg, Total Carbohydrate 16g, Protein 30g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
