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With Love From
Darling's Kitchen

43. Cioppino & Focaccio
for the
Quick Cook!!

Renny Darling

Dear Fans,

Counting Calories has become one of the Great American pastimes. Practically everyone is into one form of a diet or another. Diet and Calorie Counting has become one of the most pervasive of American preoccupations.

Good tasting, lo-calorie dishes do not have to be dull. Good quality ingredients, sparkled with herbs and spices and prepared with love, can produce a low-calorie feast anytime. Out of deference to those who are counting calories, I am going to share with you today, the world's most famous fish soup ... Cioppino Romano, the Italian Fisherman's Chowder. It is a beautiful low-alorie dish that is bursting with flavor and goodness ... and is only about 214 calories per serving.

And with it, my easy version of Focaccio, which is an Italian Flatbread, that I know you will just love. I fill it with all manner of good things...and best of all, it can be prepared by just stirring and baking. Sounds too good to be true? But is true, I promise you.

These recipes are from my book, "The Moderation Diet",
which is filled with hundreds of recipes that are incredibly delicious, healthy and very low in calories.

Enjoy with Love,
Renny Darling


The Recipes

Cioppino Romano-Italian Fisherman's Chowder

Foccaccio--Italian Flatbread with Tomatoes, Onions & Cheese


Cioppino Romano-Italian Fisherman's Chowder

2 onions, chopped
6 cloves garlic, minced
2 cans (10 1/2 ounces, each) chicken broth
2 cups tomato juice
1 can (8 ounces) tomato sauce
2 cans (7 ounces) chopped clams (do not drain)

1 teaspoon sugar
1 teaspoon oil
1 teaspoon Italian Herb Seasoning Flakes
1 teaspoon sweet basil flakes
1 teaspoon ground turmeric
1 tablespoon dried parsley flakes
pinch of cayenne pepper
salt and pepper to taste            

2 pounds of filleted fish, cut into 1-inch pieces. Sole, perch, flounder, halibut all are good.  A mixture of fish and shellfish can also be used...scallops, clams, crab or lobster.  (There are no rules.)

In a Dutch oven casserole, place all the ingredients, except the fish, and simmer soup base for 20 minutes.  (This can be done earlier in the day and stored in the refrigerator.)

Before serving, bring the soup to a rolling boil and add the fish.  Simmer fish for about 4 to 5 minutes, or until it becomes opaque.  Do not overcook.

Serve in deep bowls with a slice of Italian Flatbread with Tomatoes, Onions & Cheese as an incredible accompaniment.  Serves 6.

Total calories    1283
6 indiv. portions 214, each

- You can omit the sugar and oil, but it does add a little depth,
and you will only be saving less than 10 calories per serving.
- Soup base can be prepared earlier in the day but do not cook the fish until a few minutes before serving.


Italian Flatbread with Tomatoes, Onions & Cheese

2 eggs
1/3 cup oil
2 tablespoons sugar
2 medium tomatoes, chopped and seeded, fresh or canned
1/2 cup sour cream
1/4 cup chopped green onions
3/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon Italian Herb Seasoning
1 teaspoon sweet basil flakes

Beat together first 8 ingredients until blended, about 1 minute. Beat in the remaining ingredients until blended, about 1 minute.

Spread batter into an oiled 12-inch round baking pan and drizzle 1 teaspoon of oil on top. Bake in a 350° oven for about 40 minutes or until top is golden brown.

Serve it warm or at room temperature. Cut into 12 wedges to serve.


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It would be so nice to hear from you. Please let me know the kind of recipes you most like to receive and any suggestions you want to share. Please email me
and share your thoughts with me.
Thanks and Bye,
Renny Darling



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