Bayside Cioppino

Most of the wine in this San Francisco chowder dissipates during cooking.

Serves: 8

Cooking Time: 40 min

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 2 medium onions, thinly sliced
• 4 garlic cloves, minced
• 1 (28-ounce) can whole tomatoes, undrained and quartered
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon black pepper
• 1 pound cod fillets, cut into 2-inch chunks
• 1/2 pound bay scallops
• 1/2 pound large shrimp, peeled and deveined, with tails left on
• Nonstick cooking spray

Instructions

1. Spray a 6-quart soup pot with nonstick cooking spray and heat over high heat. Add the mushrooms, onions, and garlic, and cook for 4 to 6 minutes, or until the vegetables are tender, stirring often. Stir in the tomatoes, wine, basil, and pepper and bring to a boil.
   
   
2. Reduce the heat to low, cover, and simmer for 20 minutes. Uncover, increase the heat to high, and bring to a boil.
   
   
3. Add the fish and cook for 5 minutes. Add the scallops and shrimp and cook for 3 minutes, or until the fish flakes easily with a fork and the shrimp are pink and cooked through, stirring occasionally.
   

Nutritional Information

Serving Size: 1 cup, Exchanges: 3 very Lean Meat, 2 Vegetable, Calories 144, Calories from Fat 13, Total Fat 1 g, Saturated Fat o g, Cholesterol 76 mg, Sodium 267 mg, Total Carbohydrate 10 g, Dietary fiber 2 g, Sugars 6 g, Protein 22 g