Cioppino - Italian Seafood Soup
Zuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. St. Ours Clam Broth makes a wonderful fish stock combined with fennel, or finocchio, a favorite ingredient in Italy. Serve over linguine or with toasted ciabatta. Mangia!
Serves 6-8 | 75 Minutes
Ciopinno made with St. Ours Clam Broth and served with toasted ciabatta
Ingredients
1 large bulb fresh fennel, cleaned
6 large garlic cloves
1 Vidalia onion, cut into pieces
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp hot red pepper flakes to taste
½ tsp black pepper
¼ cup extra virgin olive oil
2 Tbsp tomato paste
1 ½ cups dry red wine
1 (28 oz) can tomato puree
2 envelopes St. Ours Clam Broth
2 bay leaves
1 tsp salt, to taste
1 lb mussels cleaned
1 lb cod/white fish, cut into 2” squares
1 lb large shrimp peeled, deveined
½ lb fresh lobster meat shelled
½ lb fresh sea scallops
Fresh basil leaves, shredded
Feathery fennel fronds
Directions
In a food processor or blender, add the fennel bulb, Vidalia onion, and garlic cloves, pulse until chopped, then puree (by hand cut very fine)
In a large stock pot, heat olive oil on medium until shimmering then add the puree plus oregano, thyme, rosemary, pepper flakes, and black pepper
Cook stirring for 5 minutes. Add tomato paste, cook for 2 minutes then add the wine, tomato puree, St. Ours Clam Broth dissolved in 2 cups hot water, and bay leaves. Bring to a boil stirring occasionally then simmer for 30 minutes
Taste broth and add salt if needed. Increase heat to medium-high and bring stew to a slow boil. Add cleaned mussels, reduce to low and simmer covered for 5 minutes
Stir in the rest of the seafood, simmer covered for 5-10 minutes until fully cooked, throw out any unopened mussels
Serve as a soup or over pasta, garnish with fresh basil and feathery fennel fronds. If you prefer different seafood, make substitutions as desired