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Cioppino with Mussels and Bacon

Serves 4 to 6
Time 40 min
Try this flavorful seafood soup in a hollowed out sourdough loaf or ladled on top of sourdough slices. A simple salad of mixed greens tops off the meal.
Special Diets:
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 slices smokehouse bacon, diced
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28.0-ounce) can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1/2 pound fresh mussels, washed
  • 1 (12.0-ounce) package frozen cod fillets, thawed and cut into bite-size chunks
  • 1 tablespoon Mediterranean seafood seasoning
  • 2 tablespoons chopped fresh basil
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Method

Heat oil over medium-high heat in a large saucepan and fry bacon until cooked but not crispy.

Add onion and sauté until soft but not brown, about 5 minutes.

Add garlic and sauté 1 minute more.

Add tomatoes and vegetable broth and bring to a boil, then reduce heat and simmer 20 minutes.

Add mussels, fish and seasoning.

Simmer 10 to 15 minutes longer or until fish flakes easily when tested with a fork and mussels are opened. Be careful not to overcook.

Ladle into bowls and garnish with basil.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil
  • 3 slices smokehouse bacon, diced
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28.0-ounce) can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1/2 pound fresh mussels, washed
  • 1 (12.0-ounce) package frozen cod fillets, thawed and cut into bite-size chunks
  • 1 tablespoon Mediterranean seafood seasoning
  • 2 tablespoons chopped fresh basil
Shop with Prime

Exclusively for Prime members in select ZIP codes.