Chunky Fish Soup Ciuppin Recipes

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CIOPPINO RECIPE OR ZUPPA DI PESCE



Cioppino Recipe or Zuppa Di Pesce image

Zuppa Di Pesce or Cioppino, the ultimate Italian seafood soup made with the freshest fish and shellfish. Cooked in a san Marzano tomato broth and served with classic bruschetta.

Provided by Florentina

Categories     Entree

Time 1h10m

Number Of Ingredients 27

1 onion (diced)
6 cloves garlic minced (minced)
1 red bell pepper (diced)
1 large leek ((halved lengthwise and thinly sliced))
1 large carrot (diced)
1 celery stalk (diced)
1 parsnip (diced)
2 x 15 oz cans San Marzano tomatoes (diced)
15 oz can San Marzano tomatoes (crushed)
2 anchovies
1 tsp red pepper flakes or to taste
1 cup dry white wine
2 leaves bay
2 tbsp dry oregano
1/4 cup extra virgin olive oil
2 -3 qt seafood stock ((veggie broth or water))
2 lbs jumbo shrimp ((cleaned & peeled with tails on))
1 lb black mussels
1 lb green shell mussels
1 lb baby manila clams
1 lb squid tentacles
4 lobster tails ((optional))
20 basil leaves ((torn or thinly sliced))
the juice from 2 lemons
1 lemon cut into wedges
1/2 c Italian flat leaf parsley (roughly chopped)
sea salt and black pepper to taste

Steps:

  • In a very large cast iron pot heat up the olive oil and saute the onion and leeks with a pinch of sea salt until translucent. Add the anchovies, carrot, celery, parsnip and bell peppers and saute together until they start to caramelize, about 20 minutes. Add the bay leaves, oregano, red pepper flakes and deglaze the pot with the white wine making sure to scrape all the brown bits from the bottom. Allow it to simmer until reduced by half.
  • Add the canned tomatoes to the pot together with the stock and bring to a simmer. Partially cover with a lid and let it simmer away on very low flame for 30 minutes.
  • Add all the clams and mussels to the pot together with the lobster tails and simmer uncovered for about 10 to 12 minutes until all the clams and mussels have opened and the lobster shells have turned bright red. Discard any clams/mussels that haven't opened
  • About 5 minutes after adding the clams, mussels and lobster also add the shrimp and squid tentacles so they will all be ready at the same time. The shrimp will turn pink and curl up.
  • Adjust seasonings, stir in the fresh basil and lemon juice, then cover with a lid and refrigerate overnight for the flavors to marry.
  • Reheat before serving and char a few thick slices of crusty bread, rub them with garlic and brush with olive oil to mop all the Cioppino juices from your bowl. Serve with the lemon juice and fresh parsley on top.

Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Protein 49 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 477 mg, Sodium 1430 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW



Zuppa Di Pesce, Cioppino, or Fish Stew image

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 15 serving(s)

Number Of Ingredients 30

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
red pepper flakes, to taste
fresh parsley

Steps:

  • In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
  • Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
  • Add wine and herbs reduce wine cooking for 10 minutes.
  • Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
  • Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
  • Add to pot simmering 15 minutes.
  • Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
  • Check for seasoning adding more salt and pepper if needed.
  • Garnish with crushed pepper flakes and fresh parsley.

Nutrition Facts : Calories 160.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.3, Sodium 752.2, Carbohydrate 14.1, Fiber 3, Sugar 4.4, Protein 18.6

CIOPPINO BY GIADA DE LAURENTIIS



Cioppino by Giada De Laurentiis image

A light yet satisfying seafood soup created by fisherman in San Fransisco, CA, with an Italian twist!

Provided by SNDnHOUNDS

Categories     Halibut

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28 ounce) can diced tomatoes with juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 lb manila clams, scrubbed
1 lb mussels, scrubbed, debearded
1 lb uncooked large shrimp, peeled and deveined
1 1/2 lbs halibut fillets (assorted firm-fleshed fish fillets) or 1 1/2 lbs salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)

Steps:

  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
  • Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
  • Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve.

Nutrition Facts : Calories 529.8, Fat 15.2, SaturatedFat 2.4, Cholesterol 188.8, Sodium 1892.6, Carbohydrate 23.2, Fiber 4, Sugar 7.7, Protein 63.2

CIOPPINO



Cioppino image

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Steps:

  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  • Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve.

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