Cioppino

Name: Cioppino
Ingredients: 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained; 1 cup reduced-sodium vegetable juice; 1/2 cup clam juice; 1/2 cup water; 1/2 cup chopped green bell pepper; 3 garlic cloves, minced; 1 teaspoon dried Italian seasoning; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces; 6 ounces red snapper fillets, skinned and cut into 2-inch pieces; 1/2 cup chopped fresh parsley; 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

13 ingredients

2 steps

Ingredients

2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
1 cup reduced-sodium vegetable juice
1/2 cup clam juice
1/2 cup water
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
6 ounces tilapia or other firm white fish fillets, cut into 2-inch pieces
6 ounces red snapper fillets, skinned and cut into 2-inch pieces
1/2 cup chopped fresh parsley
1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Directions

1

Combine first 9 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish and parsley. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until fish flakes easily when tested with a fork.
2

Ladle soup into individual bowls; sprinkle evenly with cheese.