A luxurious celebration of seafood, this rustic tomato-based soup is perfect for a cold winter night.
Course Soups & Stews
Cuisine Italian
Keyword Gluten-free
Essential Ingredient Seafood
Cook Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 8people
Calories 338kcal
Author Aimee
Ingredients
2Tablespoonsolive oil
1medium onionchopped
1sweet bell pepperdiced
3clovesgarlicminced
2Tablespoonstomato paste
1Tablespoonfresh basilchopped or 1/2 teaspoon dried
1/2teaspoondried oregano
3/4cupred wine
1cuptomato juice
1cupclam broth
2cupsfish stock
1cupdiced tomatoesany kind will do
1teaspoonsalt
2poundsfresh mussels
1poundwhole peeled raw shrimp
8-10fresh scallopssmall
1poundfresh white fish such as haddock
fresh parsleyto garnish
lemon wedgesto serve
Instructions
This recipe makes a large pot of soup. You may want to half it for a family of four.
Heat oil in an 8-qt. Dutch oven over medium-high heat. Add onion and sauté for 3 minutes. Tumble in the bell pepper and the garlic; cook until soft, stirring occasionally, about 3 more minutes.
Add the tomato paste, basil and oregano and cook for 1 minute. Stir constantly so that the paste cooks slightly but doesn't burn. Deglaze the pot with the wine, scraping the bottom and mixing everything thoroughly.
Pour in the tomato juice, clam broth, fish stock, tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes. This is your cioppino base; this first portion of the recipe can be prepared in advance if needed.
Add mussels to the pot, give them a stir and cover with a tight-fitting lid. Cook until they open, about 2-3 minutes. Remove the lid and pile the haddock, shrimp and scallops on top of the mussels. Cover again and cook until the seafood is just cooked through, about 5-6 minutes. Stir once, very gently. The shrimp should turn slightly pink and the fish will turn white. Stir the cioppino gently, and season with salt and pepper, tasting the broth as you go.
Ladle into bowls and garnish with fresh parsley or basil. Serve with a wedge of lemon and crusty bread.