Cioppino!

I recently found a great recipe for cioppino in the Weight Watchers New Complete Cookbook. Here is the recipe:

2 teaspoons olive oil
1 onion, finely chopped
1/2 green bell pepper, seeded and diced
4 garlic cloves, minced
1 14.5 oz can crushed tomatoes
1 cup dry white wine
1/4 cup tomato paste
1/4 cup chopped fresh flat leaf parsley
1/4 tsp freshly ground pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1 bay leaf
1/2 cup water
10 oz boneless firm white fish (hake, monkfish, tilefish) I used cod loin.
12 medium littleneck clams
12 medium mussels, scrubbed and debearded
8 medium shrimp, peeled and deveined

In a large nonstick saucepan over medium heat, heat the oil. Saute the onion, bell pepper, and garlic until softened, about 5 minutes. Stir in tomatoes, wine, tomato paste, parsley, pepper, basil, oregano, bay leaf, and water. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add fish; simmer uncovered, 3-5 minutes. Add the clams and mussels; simmer, covered, 3-5 minutes. Add the shrimp; simmer, covered until the clams and mussels are open and the shrimp is pink, 3-5 minutes. Discard any unopened clams and mussels and the bay leaf.

Makes 4 servings
Per serving: 261 calories, 7g fat, 1g sat fat, 0g trans fat, 39 mg Cholesterol, 526mg sodium, 14g carbs, 2g fiber, 26g protein

Point Value=5

You can serve as is, or serve it over pasta like I did. I used angel hair pasta. Would also be good with whole wheat pasta. This dish was really easy to make and my family loved it!