Cioppino is a gluten free, dairy free, and pescatarian recipe with 6 servings. One portion of this dish contains approximately 42g of protein, 10g of fat, and a total of 373 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a main course. A mixture of sugar, carrot, tomato, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.
To prepare stock, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
Add celery and next 4 ingredients (through quartered onion); saut 4 minutes.
Add thyme, parsley, and bones.
Pour 5 cups water over mixture; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a sieve into a bowl; discard solids.
To prepare soup, wipe pan dry with a paper towel.
Heat 2 tablespoons oil in pan over medium-high heat.
Add 1 cup carrot, sliced onion, and 4 garlic cloves; saut 4 minutes. Stir in tomato and next 4 ingredients (through salt); cook 1 minute.
Add wine; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Stir in stock; bring to a boil. Stir in mussels and fish. Cover and cook over medium-high heat 4 minutes or until mussels open and fish flakes easily when tested with a fork or until desired degree of doneness; discard any unopened shells.
Remove from heat; stir in 1/3 cup parsley, oregano, and 1 tablespoon thyme.
Serve immediately with lemon wedges.