* Exported from MasterCook *

Cioppino (Assorted Seafoods in Wine sauce)

Recipe By :
Serving Size : 8 Preparation Time :2:30
Categories : 2000 New Austgourmet
Australian Clams,Mussels
Ethnic-Italian LCGourmet
Low Carb 5-10 Shell Fish
Shrimp/Prawns

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
1 large onion -- . very finely choppe
1 clove garlic -- . crushed
1 medium carrot -- chop very finely
100 grams mushrooms -- 4oz chopped
1 large tin tomatoes -- peel (790g) 1lb 10oz
1 cup red wine -- or white to taste
1 bay leaf
1 pinch fresh thyme
salt and pepper
500 grams fish fillets -- white or gem fish
750 grams shrimp, large, R-T-C -- green prawns
1 kilogram mussels
1 tablespoon chopped fresh parsley -- to garnish

Heat the oil in a frying pan and add the onion, garlic, carrot and mushrooms. Cook over very gentle heat until the onion has softened but not browned. Push the tomatoes through a mouli or sieve into the pan. Sieving the tomatoes, especially through the coarse grater of the mouli, gives them a better texture for this sauce than the smooth puree you get with a food processor or blender.
Add the wine, bay leaf, thyme, pepper and salt. Allow the sauce to simmer, covered, for a couple of hours. Check occasionally to make sure it is not becoming too dry. (If this does happen, add more wine.)
Skin the gem fish fillets. To do this, lay the fillet on a board, skin side down. Rub some salt into the fingertips of your left hand (assuming that you are right-handed) and hold the narrow end of the fillet. The salt prevents your fingers from slipping. Insert a small sharp knife between the fillet and the skin, and then slice the skin away from the fillet, not the other way around. Cut the fish into chunks about 2.5cm square. Boil up a big pan of salted water and throw the prawns into it. Put the lid on the pan to quickly bring the water back to the boil and cook the prawns until they turn red. Remove them immediately and then plunge them into iced water. Peel and de vein; leave tail shells on if you like.
Scrub the mussels under the cold water, yanking off the beard that hangs out of the shell. Throw out any mussels with damaged shells or with shells which are not tightly closed. Put them into a large pan with a lid (or do it in batches in a smaller pan) with no liquid and cook them over high heat until they all open. The mussels on top will take longer to cook than those on the bottom, so don't put too many in the pan at once. Remove the mussels and strain the liquid that remains into a bowl and reserve.
About 10 minutes before you want to serve the dish, add some of the drained mussel juice to the tomato sauce and let it simmer for a minute or two. Taste it and adjust the seasoning if necessary. Add the fish pieces and cook for about 3 minutes. Add the cooked prawns and mix in well. Add the mussels. Cover the pan and cook for a minute or two, just enough to heat the mussels and prawns. If they rise above the rim of your pan, cover them with foil. Ladle it out on to a larger serving dish and sprinkle with parsley. Serve withfresh green salad
Serves 6-8.




- - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 6g Total Fat; (20% calories from fat); 42g Protein; 9g Carbohydrate; 206mg Cholesterol; 581mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
9.5 carbs, 1.0 fibre,42.3 protein, 5.9 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Carb-Lite is sponsered by CarbSmart, your Internet connection to low carb specialty foods, books, vitamins, and supplements. Please support our sponser