{"id":384,"date":"2001-09-01T00:00:00","date_gmt":"2001-09-01T00:00:00","guid":{"rendered":"https:\/\/1millionbestdownloads.com\/food-amazing-meals-in-a-bowl-cioppino-with-garlic-toasts\/"},"modified":"2001-09-01T00:00:00","modified_gmt":"2001-09-01T00:00:00","slug":"food-amazing-meals-in-a-bowl-cioppino-with-garlic-toasts","status":"publish","type":"post","link":"https:\/\/1millionbestdownloads.com\/food-amazing-meals-in-a-bowl-cioppino-with-garlic-toasts\/","title":{"rendered":"Amazing Meals in a Bowl: Cioppino With Garlic Toasts"},"content":{"rendered":"
Yunhee Kim<\/p>\n
A great source of lean protein, this flavorful Italian soup pairs four kinds of seafood with an antioxidant-rich tomato broth for a hearty meal.<\/p>\n
Prep: 20 minutes
Cook: 35 minutes
Stand: 8 minutes
Makes 6 servings<\/p>\n
Ingredients:<\/strong> Instructions:<\/strong> 2.<\/strong> Preheat oven to 300°. Raise heat on stove to medium; add clams. Cover; cook 5–8 minutes or until shells are just opened. Remove clams (discard unopened shells). Set aside; keep warm. Lower heat to simmer. Season halibut with remaining 1\/4 teaspoon salt and 1\/4 teaspoon pepper; add to pot with basil. Cover; cook 2 minutes. Turn off heat, and stir in shrimp and scallops; cover. Let sit 6–8 minutes or until shrimp and scallops are just cooked. Return clams to pot; cover.<\/p>\n 3.<\/strong> Arrange bread on a baking sheet. Drizzle with remaining 1–2 tablespoons oil; bake 12–15 minutes or until golden. Rub smashed garlic onto each slice.<\/p>\n 4.<\/strong> Ladle soup into 6 bowls; sprinkle with parsley. (Serving size: 2 cups soup and 2 slices toast)<\/p>\n Nutrition:<\/strong> Yunhee Kim A great source of lean protein, this flavorful Italian soup pairs four kinds of seafood with an antioxidant-rich tomato broth for a hearty meal. Prep: 20 minutesCook: 35 minutesStand: 8 minutesMakes 6 servings Ingredients:4–5 tablespoons extra-virgin olive oil, divided1 cup finely chopped onion1\/4 cup finely diced fennel bulb3 tablespoons minced garlic1 tablespoon minced […]<\/p>\n","protected":false},"author":2,"featured_media":384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[21],"_links":{"self":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/384"}],"collection":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/comments?post=384"}],"version-history":[{"count":0,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/384"}],"wp:attachment":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/media?parent=384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/categories?post=384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/tags?post=384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4–5 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
1\/4 cup finely diced fennel bulb
3 tablespoons minced garlic
1 tablespoon minced fresh thyme
3\/4 teaspoon crushed red pepper
2 tablespoons tomato paste
1 cup dry white wine
One 28-ounce can crushed tomatoes, undrained
One 8-ounce bottle clam juice
1 cup water
3\/4 teaspoon kosher salt, divided
1\/2 teaspoon freshly ground black pepper, divided
18 littleneck clams, well-scrubbed
1 1\/2 pounds skinless halibut fillets, cut into 1 1\/2-inch pieces
1\/4 cup chopped fresh basil
12 ounces extra-large shrimp, peeled and deveined, tails on
12 medium sea scallops
Twelve 1\/2-inch-thick slices sourdough bread
2 garlic cloves, smashed
1\/4 cup chopped fresh parsley<\/p>\n
1.<\/strong> Heat 3 tablespoons oil in a large pot over medium heat. Add onion and fennel; saute 5 minutes or until tender. Add minced garlic, thyme, and red pepper; saute 1 minute. Stir in tomato paste; cook 1 minute. Add wine, cook on high 5 minutes or until reduced by half. Add tomatoes with juices, clam juice, water, 1\/2 teaspoon salt, and 1\/4 teaspoon pepper. Boil; reduce heat to low, and simmer, partially covered, 10 minutes.<\/p>\n
Calories 393; Fat 15g (sat 2g, mono 9g, poly 3g); Cholesterol 82mg; Protein 39g; Carbohydrate 19g; Sugars 2g; Fiber 4g; Iron 12mg; Sodium 593mg; Calcium 170mg<\/p>\n","protected":false},"excerpt":{"rendered":"