Cioppino (Seafood Stew)

Cioppino is a comforting and flavorful Italian fish stew. This one is loaded with fish, shrimp, scallops, and mussels. Serve with a crusty bread to mop up the thick, savory broth. #SoupSundayCollab 

Well, friends, it’s Labor Day weekend, which means we have come to the unofficial end of summer. Waah waah! I’ll have to take my turtlenecks out of storage soon, as cold temp is not my friend…neither is heat…nor humidity, for that matter. Thinking about cold weather gets me thinking about hot comfort food. And nothing warms me up better than a steaming hot bowl of soup

A few of my fellow bloggers are celebrating soup this month. This week, Angela from The Chewy Life and Melissa and Greg from My Wife’s Muffin are joining me in bringing warmth and comfort to the table at Soup Sunday. Please check out what they have brought to the occasion today. And continue to check in on Sundays this September for tasty soup recipes from the other collaborators:

• Amanda of Crafty Cooking Mama
• Annie of The Garlic Diaries
• Justine of Born and Bred in Brooklyn

My contribution is Cioppino, which perfectly commemorates the end of summer and the ushers in fall. The soup takes advantage of the plentiful bounty of the sea and presents it in a wonderfully satisfying tomato and wine-based broth. Cioppino, also known as Fisherman’s Stew, is an Italian-American soup. It is believed to have originated in California in the late 1800s and takes advantage of the catch of the day.

I make this soup a few times a year, but I can eat it every week. My version contains scallops, shrimp, haddock, and mussels. (As you may know from my previous post, I won’t eat the mussels…so more for everyone else!) Aside from its taste, one of the best things about cioppino is its versatility. You can use any seafood you like, and the soup will be fantastic—crab, swordfish, tuna, cod, clams, squid…it’s all good! Heck, if you have lobster, throw it in too!

As for me, lobster is best drowned in lots of melted buttah, so I will be withholding them!

Serve this seafood soup with a nice fresh loaf of bread, cold or toasted. I guarantee it’s going to be one of the best meals you have had all week! #SoupSundayCollab

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This 4-quart skillet is the perfect size for this recipe. It’s stainless steel and comes with a lid.
• If you can’t find clam juice, it’s available online. Look for it in the canned tuna aisle of the grocery store.
• Don’t leave the anchovies out of the recipe even if you don’t think you like them. They provide a great depth of flavor.

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Cioppino (Seafood Stew)

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Italian, American Courses:Main Dish Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:4 Servings

Description

Cioppino is a comforting and flavorful Italian fish stew. This one is loaded with fish, shrimp, scallops, and mussels. Serve with a crusty bread to mop up the thick, savory broth. #SoupSundayCollab 

Ingredients

• 12 oz. live mussels
• 2 tbsp. extra virgin olive oil
• 1/2 tsp. red pepper flakes
• 2 anchovy fillets OR 1 tsp. anchovy paste
• 1 cup chopped onion
• 1 tbsp. chopped garlic
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup white wine of choice
• 1 (28 oz.) can crushed tomatoes
• 1 (8 oz.) bottle clam juice (seafood stock is fine too)
• 12 oz. white fish fillet with skin removed (I like haddock or cod)
• 1 lb. (16/20 count) shrimp, shelled and deveined
• 6 oz. bay scallop
• 1/4 cup chopped fresh basil
• Crusty bread for mopping up the broth, optional

Instructions

1. Start by cleaning the mussels. If any is open, give it a tap. If it does not close, then discard it. Soak in cold water for about 20 minutes to extract sand if using wild mussels. Lift the mussels out of the water after soaking. It is not necessary to soak cultivated mussels as they are cleaner. For both kinds, scrub the shell clean under running water or in a bowl of water. Remove any beard that is sticking out of the shell by yanking it toward the hinged side of the shell. Set mussels aside.
2. Remove any beard that is sticking out of the shell by yanking it toward the hinged side of the shell. Set mussels aside.
3. Preheat a 4-quart skillet on medium heat. Add olive oil, red pepper flakes, and anchovy. Stir. If using fillets, cook until anchovy breaks down, about 1 minute. Add onion, oregano, garlic, salt, and pepper. Cook for about 3 minutes, stirring frequently until the onion becomes translucent. Add wine and cook for 2 minutes. Add crushed tomatoes and clam juice. Increase heat to medium-high and bring to a boil. Cover. Reduce heat and simmer for 10 minutes. 
4. With heat on medium, add fish (keep fish whole or in large chunks as it will break up during the cooking process) and mussels. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 5 minutes. Add shrimp, tucking into broth to completely submerge. Simmer, covered, for 3 minutes. Tuck scallops into the broth. Cover and simmer 3 minutes.
5. Soup is done when shrimps are pink, scallops are opaque, and mussels are opened. Adjust salt and pepper to taste. Stir in fresh basil.
6. Serve with crusty bread, optional.
7. Makes 3 to 4 servings. 

Keywords:Fisherman’s Stew, Cioppino, Seafood Soup, Seafood Stew, Fish Stew

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