Cioppino with Garlic, Basil and Parsley


Add oil to a soup pot over medium high heat.  Add onion, red bell pepper and zucchini and saute until onion begins to turn clear.  Stir in garlic, 1 tablespoon basil, 1 tablespoon parsley, and ground black pepper; cook for 1 more minute.  Add crushed tomato and vegetable broth.  Bring stew to a boil, then reduce to a simmer for 15 minutes or until zucchini is tender.  Stir in cod and shrimp and cook for 5 more minutes or until both are cooked through.  Remove stew from heat, then stir in remaining 1 tablespoon basil and 1 tablespoon parsley and serve.  

Produce Used In This Recipe



Bell Peppers


Courtesy of:
Gourmet Garden

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