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Italian Seafood Soup
Italian Seafood Soup or Cioppino is an easy, elegant, one-pot dream come true. It's low-calorie, low-carb, gluten-free and delicious!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
255
kcal
Author
Marjory Pilley
Ingredients
3
Tablespoons
butter
1
onion
diced
3
garlic cloves
minced
2
carrots
sliced
1
celery stalk
sliced
29
ounces
diced tomatoes
2 14.5 ounce cans, petite diced
32
ounces
broth
low-salt chicken or vegetable
¾
cup
white wine
1
Tablespoon
dried basil
½
teaspoon
dried thyme
½
teaspoon
dried oregano
1
pound
shrimp
peeled and deveined, tail off (I used medium-sized shrimp)
1
pound
sea scallops
1
pound
cod
cubed or other firm white fish, such as mahi mahi
10
clams
cleaned
10
mussels
cleaned and debearded
Instructions
Melt butter in a large pot over medium-high heat.
Add onions, garlic, carrots and celery to pot and saute for about 5 minutes or until tender.
Add tomatoes, broth, wine, basil, thyme and oregano to the pot and stir to combine.
Cover and simmer for 30 minutes.
Stir in the seafood and bring to a boil.
Reduce heat to low and simmer for about 5-7 minutes or until seafood is cooked through and clams and mussels have opened.
Nutrition
Calories:
255
kcal
|
Carbohydrates:
16
g
|
Protein:
26
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
70
mg
|
Sodium:
1088
mg
|
Potassium:
922
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
4145
IU
|
Vitamin C:
17.8
mg
|
Calcium:
101
mg
|
Iron:
3.4
mg