Ingredients
- 1 28 can Tomatoes with Basil
2 14 oz cans chicken broth, low sodium, low fat
2 cups red wine, such as burgandy ( do NOT use cooking wine)
1 cup cooked lentils w/ 1 cup of their broth
1/4 cup chopped fresh parsley
3 medium onions, diced
7 cloves garlic, minced
1/2 cup diced celery
1 med green bell pepper diced
1/4 cup carrot, shredded
3/4 cup carrots slice
1 cup frozen okra, thawed
1 lb bag of Northern Chef Frozen Seafood Medley, thawed
1 1/2 lb cod (or haddock)
12 oz shrimp
6-8 oz. scallops
1 tablespoon garlic powder
1 tablespoon onion powder
4 sprigs fresh thyme
1-2 tablespoons italian seasoning blend
3 bay leaves
1-2 tsp tabasco
1-2 tsp red pepper flakes
1 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp hot paprika
2 tsp sea salt
Description
My Cupboard Was Getting Bare, But I Have A Small Fish Restaurant That Will Sell Me Fresh Fish And A Liquor Store On The Corner. Since I Had All The Other Ingredients, Decided To Try Making Cioppino But Added Vegetables Both The Make It More A Meal And To
Spark Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter