An Italian favorite to be enjoyed by all SBD phases. It's light, filling, refreshing, and delicious. NOT a fishy tasting or stinky soup. Creamy but without the fat since you will be using tomato sauce that's organic and not sugared down.
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cup ser ...
Units: US | Metric
- 1 lb shrimp
- 1 lb tilapia fillet (cut in bite sizes)
- 1 lb cod (cut in bite sizes) or 1 lb shark, that holds it's shape after cooking (cut in bite sizes) or 1 lb fish, that holds its shape after cooking (cut in bite sizes)
- 1 eggplant (cut in bite sized chunks)
- 1 cup celery (coarsely chopped)
- 1 cup onion (any variety, coarsely chopped)
- 2 (14 ounce) cans stewed tomatoes (Italian style or with wine)
- 1 (28 ounce) can tomato sauce (organic if possible, no sugar, no salt)
- 1 cup water
- 6 -8 garlic cloves
- salt and pepper
- olive oil
- 1Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
- 2Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
- 3Add eggplant chunks and cook until slightly translucent. May need more water.
- 4Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
- 5Once simmering again add tilapia.
- 6Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
- 7Add seasonings, oregano, and taste to check levels of salt and spices.
- 8Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
- 9Let cool and sit for about 20 minutes for flavors to blend.
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Nutritional Facts for Cioppino a La South Beach
Serving Size: 1 (332 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 195.2
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.5 g
- Cholesterol 130.5 mg
- Sodium 768.3 mg
- Total Carbohydrate 16.3 g
- Dietary Fiber 4.0 g
- Sugars 9.1 g
- Protein 29.2 g