Cod Ciopinno

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 yellow squash, diced
• 1 cup reduced- sodium chicken broth
• 1 cup canned diced no-salt-added tomatoes
• 1 cup dry red wine
• 1/2 tsp. salt
• pinch cayenne pepper
• 1 pound cod, cut into 1-inch pieces
• 2 tbsp. chopped flat-leaf parsley

Makes 4 Servings

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Add squash, broth, tomatoes, wine salt and cayenne; bring to a boil. Reduce heat, cover, and simmer 10 minutes.
2. Add cod and cook until fish is just opaque in center, about 5 minutes. Stir in parsley.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Ciopinno is an Italian-American dish that originated in San Francisco in the late 1800's. This is what I think of as a beginner's version of Ciopinno because a traditional cioppino consists of the fresh catch of the day plus clams, mussels, squid, crab, etc and a tomato and wine broth. This was my first attempt at making Cioppino and I have to say it wasn't bad. I make delicious beef stews but the fish stew wasn't so bad. I really love the combinations of wine, tomatoes, and garlic and how they all go so well with fish. You can also use halibut, mahi mahi or any other white fish in this stew for a much heartier version.