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Classic Cioppino Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 6

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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