Venetian-style Cioppino

Name: Venetian-style Cioppino
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters loosely packed fresh basil, torn or shredded; 794 grams can chunky-style crushed tomatoes; 237 milliliters chicken stock; 680 grams cod, cut into chunks; 1 loaf crusty bread; 3 Tbsps extra virgin olive oil (EVOO); 1 large bulb fennel, quartered lengthwise, core removed and thinly sliced (heads up: save a handful of the fronds for garnish); 1 large fresh bay leaf; 3 cloves garlic, chopped; 340 grams scrubbed mussels; 1 large onion, quartered lengthwise, then thinly sliced; 2 healthy pinches of saffron; 6 servings Salt and pepper; 340 grams deveined shrimp; 118 milliliters dry vermouth or dry white wine

Venetian-style Cioppino might be just the main course you are searching for. This dairy free and pescatarian recipe serves 6. One portion of this dish contains roughly 47g of protein, 11g of fat, and a total of 525 calories. If you have mussels, vermouth, crusty bread, and a few other ingredients on hand, you can make it. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.