Cioppino soup
Dive into Flavor with Classic Cioppino Soup
Cioppino (pronounced chop-PEE-noh) is a vibrant, flavorful seafood stew hailing from the fishing communities of San Francisco. This isn’t just soup; it’s a celebration of the sea, packed with a delightful medley of fish, shellfish, and aromatic herbs. If you’re craving a comforting yet sophisticated meal, look no further! This Classic Cioppino Soup recipe brings the taste of the Mediterranean to your table.
This recipe is perfect for a special occasion, a cozy weeknight dinner, or impressing your guests. The beauty of cioppino lies in its adaptability – feel free to swap in your favorite seafood or adjust the spice level to your liking. The key is to use fresh, high-quality ingredients for the best possible flavor.
What makes this Cioppino special?
- Rich Tomato Base: A combination of crushed tomatoes and tomato sauce creates a deeply flavorful and satisfying broth.
- Aromatic Herbs: Basil, oregano, and a touch of red pepper flakes add layers of complexity.
- Seafood Abundance: Shrimp, scallops, clams, mussels, and firm white fish combine for a truly decadent experience.
- Easy to Customize: Swap out seafood, adjust the spice, or add vegetables like fennel or potatoes.
Tips for the Perfect Cioppino:
- Don’t Overcook the Seafood: The key to tender seafood is to add it in stages, starting with the clams and mussels, and finishing with the quicker-cooking shrimp and fish.
- Use Good Quality Broth: A flavorful broth is the foundation of a great cioppino. Homemade is best, but a good quality store-bought broth will also work.
- Deglaze the Pot: After sautéing the onions and peppers, deglaze the pot with a splash of white wine to lift up any browned bits from the bottom, adding even more flavor.
- Serve with Crusty Bread: Essential for soaking up all that delicious broth!
Frequently Asked Questions:
- What exactly is cioppino?
Cioppino is a traditional Italian-American seafood stew originating in San Francisco. It’s known for its rich tomato broth and variety of seafood. - Can I use different seafood?
Absolutely! Feel free to substitute or add other seafood like crab, lobster, or calamari. - Can I make this ahead of time?
The broth can be made a day ahead and stored in the refrigerator. Add the seafood just before serving. - Is cioppino spicy?
This recipe has a mild kick from the red pepper flakes. You can adjust the amount to your preference. - What’s the best way to serve cioppino?
Serve hot in large bowls with a side of crusty bread for dipping. A sprinkle of fresh parsley and a lemon wedge add a bright finish.
Get ready to experience a taste of San Francisco with this Classic Cioppino Soup! It’s a dish that’s sure to become a family favorite.
Classic Cioppino Soup
Ingredients
- 3 tablespoons olive oil
- 1 large onion finely chopped
- 3 large cloves garlic minced
- 1 bell pepper diced
- 1 can (400g) crushed tomatoes
- 1 can (400g) tomato sauce
- 1/2 cup chicken or fish broth
- 1/2 cup dry white wine
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 300 g large shrimp peeled and deveined
- 300 g scallops
- 300 g clams scrubbed
- 300 g mussels scrubbed and debearded
- 300 g firm white fish cut into 1-inch pieces (like cod or halibut)
- to taste salt and black pepper
- for garnish fresh parsley chopped
- for serving lemon wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in crushed tomatoes, tomato sauce, broth, wine, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Add the clams and mussels to the pot. Cover and cook for 5 minutes until they start to open.
- Add the shrimp, scallops, and fish. Simmer gently for 5-7 minutes, or until the seafood is cooked through and the fish flakes easily with a fork.
- Discard any clams or mussels that do not open.
- Serve hot, garnished with fresh parsley and lemon wedges.
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