Ciopinno Soup Stew

Ingredients:

  • 6 cups fish stock or clam juice
  • 2 cups dry white wine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1 lb. firm white fish, cut into 1-inch chunks
  • 1 lb. shrimp, peeled and deveined
  • 1 lb. scallops
  • 1/2 lb. squid, cleaned and sliced
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish



Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and sauté until softened, about 5 minutes.
  2. Stir in the tomato paste, bay leaves, thyme, and red pepper flakes (if using) and cook for 2-3 minutes.
  3. Pour in the fish stock or clam juice and white wine and bring the mixture to a simmer.
  4. Add the fish, shrimp, scallops, and squid to the pot, and season with salt and pepper to taste.
  5. Simmer the soup for 10-15 minutes or until the seafood is cooked through.
  6. Ladle the soup into bowls and garnish with chopped parsley before serving.

Enjoy your delicious Cioppino soup stew!



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