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, itโs Labor Day weekend and that means we have come to the unofficial end of the summer season. 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!) One of the best things about cioppino, aside from its taste, is its versatility. You can use any seafood you like, and the soup will be fantasticโcrab, 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. Itโs stainless steel and comes with a lid.
- If you canโt find clam juice, itโs available online. Look for it in the canned tuna aisle of the grocery store.
- Donโt leave the anchovies out of the recipe even if you donโt think you like them. They provide a great depth of flavor.
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Cioppino (Seafood Stew)
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.ย #SoupSundayCollabย
Ingredients
Instructions
- Start by cleaning the mussels. If any is open, give it a tap. If it does not close, then discard it. If using wildย mussels, soak in cold water for about 20 minutes to extract sand. Lift the mussels outย of the waterย after soaking. It is not necessary toย 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 ofย the shell. Setย mussels aside.
- Remove any beard that is sticking out of the shell by yanking it toward the hinged side ofย the shell. Setย mussels aside.
- 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 about 3 minutes, stirring frequently until 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.ย
- With heat on medium, add fish (keep fish whole or in large chunks as it will break up duringย 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.
- Soup is done when shrimps are pink, scallops are opaque, andย mussels are opened. Adjust salt and pepper to taste. Stir in fresh basil.
- Serve with crusty bread, optional.
- Makes 3 to 4 servings.ย
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This is such a wonderful post, thank you Thao! And I am also a HUGE fan of seafood, YUM ๐
Oh my goodness! I want to reach into my screen and grab a bowl of that beautiful soup! Your cioppino looks & sounds AMAZING ๐
Thanks, Angela! Me too, especially lobster! ๐
Thank you for your sweet words, Amanda!
Oh wow! This looks absolutely stunning and delish. Lovely colors and delicious flavors. Loving this dish! ๐
I love cioppino. Sometimes this ends up being our Christmas dinner, a little different than the traditional Christmas dinner, but something we all enjoy (my family loves seafood). This looks delicious!
Thank you, Anu! It is one of my family's favorite soups.
Thanks, Vineetha! I think a perfect celebration dinner is what you and your family wants and enjoy. I would be excited if someone serves me cioppino for any occasion! ๐
I love cioppino and yours looks magnificent!! I think the weather is finally going to break next weekend—I'm ready to make soup ๐
It's going to be warm here the next few days, but soup weather is just around the corner! We love our seafood soup here (except my son who won't touch any soup since he was a little child). I'm glad you like cioppino too, Liz!
This is being pinned, RIGHT NOW!
I never had cioppino, it looks like I am missing on a great dish!!!
Thanks for sharing!
It is still hot here in the afternoons, so I am wondering when in the world I can pull out my comfy sweaters! I certainly hope soon! BUT, the temperatures will NOT stop me from devouring soup this month! I love cioppino and yours looks absolutely WONDERFUL! I could make a large vat of this (with some crusty bread) disappear in a heartbeat! Pinned! Cheers, lovely lady! <3
Wow this looks marvelous for FALL! And it's here! YAY!
Love a bowl full of seafood! Looks so good!
Thank you for the pin, Gigi! ๐
Oh Harry, I hope you will get a chance to try it someday. If you like seafood, this soup is for you! Thanks for stopping by!
Just when you think it's going to cool off, it doesn't! The week I decide to make a soup, we are having a heatwave. ๐ That's okay though…nothing a little AC can't fix. I hope we can take our comfy sweaters out soon. They feel so good! Thank you for the pin, Chey! Have a wonderful week!
A little nip in the air and the smell of wood burning is a wonderful thing. Snow, ice, and cold is not. I'm glad you like the soup, Julie!
Thanks, Christin! I'm glad to hear that you are a fan.
Looks so good & comforting ๐
Thanks, Ami!
This looks so comforting and delicious! I will have to try this for fall ๐
Wow! Cioppino is probably my favorite soup–why have I never made it!
I hope you do try it, Kathleen. I think you're going to love it! ๐
Oh Inger, you need to make some! You might then want to make it all the time. ๐
Cioppino is one of my favorites but I've only made it about 3 times in my entire life. Yours looks fantastic too! It's such a perfect recipe for all the wonderfully fresh New England seafood that's available. I think the scallops up here are the best I've ever had. I'm making your recipe very soon ๐
I'm in Canada, and fall is most definitely here now ๐ I am sad about the weather getting colder, but happy because that means fall baking and soup! Love soup! And this cioppino looks amazing!
I am not a fan of the cold either but I can definitely go for soup every day ๐ We had some cooler weather yesterday so a big comforting bowl sounds perfect to me! This cioppino looks so comforting and delicious!
This looks fantastic! Thanks for linking up with What's Cookin' Wednesday!
That soup looks like a perfect transition to fall. I would drown my lobster in butta too!
I should NOT be looking at food blogs right before dinner. I am getting SO hungry right now!
we love mussels! tasty looking soup!
Yummmm! I love cioppino, but I've never made it before because laziness. I'll have to refer to your recipe in the future when it's going to get below 0 in these New England parts. Delicious. Thanks for sharing! ARraagajks;dfjk I can't tell if this comment is going to go through or not.
This looks great! So full of seafood flavor and a great collection of herbs! Great share, Thao! ๐
Thao, this soup looks and sounds delicious! And I love how the mussels look in there!
Even though it's 50 degrees and rainy here today I still want to dive into this soup! Visiting from FoodieFriDIY.
I know this is old but saw it come across your slider. One of my faves EVER!