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Italian Cioppino

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Betty Crocker Kitchens
Updated Aug 25, 2010
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Feast on a delicious stew made with tomatoes and shellfish.

Italian Cioppino

  • Prep Time 20 min
  • Total 1 hr 25 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 envelope (1 1/2 oz) spaghetti sauce mix
  • 2 cups Muir Glen™ organic tomato puree (from 28-oz can)
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
  • 3 medium green onions, finely chopped (3 tablespoons)
  • 1 medium green bell pepper, diced (1 cup)
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon red pepper sauce
  • 2 1/2 cups dry white wine or clam juice
  • 2 lb uncooked clams in shells, scrubbed
  • 1 1/2 lb uncooked prawns or large shrimp, peeled, deveined

Instructions

  • Step 
    1
    In 3-quart saucepan, mix sauce mix, tomato puree and tomatoes, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling. Reduce heat; simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes longer.
  • Step 
    2
    Discard any broken-shell or open (dead) clams. In large pot or kettle, arrange clams and prawns. Pour tomato mixture over shellfish. Cover; simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.

Nutrition

110 Calories
1 g Total Fat
13 g Protein
16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
85 mg
Sodium
1030 mg
Potassium
780 mg
Total Carbohydrate
16 g
Dietary Fiber
3 g
Protein
13 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
32%
32%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
3 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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