Our version of cioppino, an Italian-American dish originating in San Francisco, California, and traditionally made with the catch of the day. Our seafood suggestions emphasize choices that are known to be free from toxins. Seafood stew is a savory, filling, high-protein meal. Serve alone or with gluten-free whole grain dinner rolls (we prefer Udi’s brand).
Targeted Side Effects: Fatigue, wound healing, joint pain, hot flashes/night sweats
High in vitamins A and C and iron
Calories: 270; Total Fat: 13 g; Saturated Fat: 2 g; Total Carbohydrates: 18 g; Fiber: 2 g; Protein: 15 g
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can tomato puree
½ cup of chopped onion
⅛ cup olive oil
3 cloves garlic, minced
⅓ cup chopped celery, with leaves
⅓ cup chopped carrots
¼ cup chopped fresh parsley, no stems
2 teaspoons dried or 1 tablespoon fresh basil
1 teaspoon dried oregano
1 teaspoon dill weed
½ teaspoon red pepper flakes
¼ teaspoon sea salt
pepper, to taste
Optional: ⅓ cup red wine
Optional: 8-ounce bottle of clam juice
Seafood (use at least 3 from list):
½ pound salmon, wild, deboned and cubed
½ pound cod, deboned and cubed
1 dozen clams, rinsed
1 dozen mussels, cleaned and debearded
1 dozen shrimp, peeled and deveined
1. In a large soup pot, add all ingredients except fish and shellfish, and heat to low boil. Turn down to simmer, cover, and cook for one hour.
2. 10 to 12 minutes before serving, add your seafood. Turn the heat up to medium and stir gently every two minutes. Shellfish is done when shells open (discard those that remain closed) and seafood is ready when it flakes easily.
Health Tip 101: Seafood is high in omega-3 fatty acids. These fats are essential in wound repair, skin health, and decreasing inflammation. They also help to control hot flashes.