The weather is starting to heat up, so I’m trying to squeeze in a few last soup recipes before we hit 100 degrees here in Dallas. Because once the weather becomes sweltering my diet solely consists of snow cones and popsicles.
Cioppino is a fish stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day (I caught mine at Central Market), which is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish.
The ingredient list may seem a tad overwhelming, but the recipe itself isn’t complex. It’s an inviting, healthy weeknight meal that’s easily adaptable to include your favorite seafood items. I serve mine over whole wheat orzo (or sometimes white rice) with crusty french bread on the side, but it’s also hearty enough to stand on its own.
Cioppino (adapted from Gourmet, 2002)
4 large garlic cloves, minced
1 medium yellow onion, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine (I’ve also substituted white for a lighter flavor)
1 (28- to 32-ounces) can chopped plum tomatoes
1 cup bottled clam juice
1 cup chicken broth
1 pound peeled & deveined shrimp
1/2 pound of mussels (scrubbed and de-bearded)
1 pound skinless halibut fillets, cut into 1 1/2-inch pieces
3/4 pound sea scallops, tough muscle removed from side of each if necessary
3 tablespoons finely chopped fresh basil
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes (I actually simmered mine for 90 minutes for a deeper flavor, but 30 should be fine). Season with salt and pepper.
Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then add mussels to pot and gently stir in parsley and basil.
Serve cioppino immediately after the mussels open in large soup bowls.
Serve over: Orzo, linguini, white rice or couscous
Accompaniments: Sourdough bread, French bread, salad
one of my absolute favorites! to be honest, i’ve made this in the dead of summer, though ohio rarely sees 90+ temps. i like the idea of serving this over couscous.