Cioppino is an Italian seafood soup that originated in San Francisco. I love to eat it but had never prepared the meal myself – until this past weekend.
I wish I hadn't waited so long. The dish is easy to cook and you can vary the fish and shellfish based on your preferences or what's fresh (or on special).
I fell in love with this soup about eight years ago, after trying it through a meal service. Even though I grew up Italian, I'd never had it before. Fast forward to 2017. With my parents visiting on a Friday in Lent, it was the perfect recipe to try out.
The timing was good, too. What could be better than a steaming bowl of fragrant soup and a hunk of crusty bread on a blustery, snow-flurry-filled March day?
Adapted from this recipe by Giada De Laurentiis
3 tablespoons olive oil
1 large onion, diced
3 large shallots, diced
1 large fennel bulb, cut in half and thinly sliced
1 teaspoon Kosher salt
4 garlic cloves, minced
Pinch red pepper flakes
1/4 cup tomato paste
1 28-ounce can diced tomatoes in their juice
1 1/2 cups Chardonnay
5 cups fish stock
2 bays leaves
1 teaspoon dried basil
1 teaspoon dried parsley
1 pound mussels, scrubbed to remove sand
1 pound clams, scrubbed to remove sand
1 pound raw shrimp, peeled and deveined
1 pound halibut, skin removed and cut into 1-inch pieces
1 pound salmon, skin removed and cut into 1-inch pieces
Fresh parsley, chopped
*A note about choosing your fish/shellfish: Vary the fish and shellfish as you like. For example, if your kids love shrimp, add more and leave out the salmon. Grocer only sell mussels in 2-pound bags? Go for it! Prefer crab over shrimp? Make a swap!
Heat the oil in the largest pot you own over medium-high heat. Add the onion, shallots, fennel and salt and cook about 10 minutes, stirring often, until vegetables are translucent.
Add the garlic, red pepper flakes and tomato paste and stir a few times while cooking another 2 minutes. Add the canned tomatoes and juice, the wine, fish stock and bay leaves.
Cover the pot and bring to a boil, then reduce the heat and simmer on low heat for at least 30 minutes.
Uncover the pot and add the clams and mussels. Let them cook until some of the shells start to open, between 5 and 10 minutes. Stir the soup, then add the shrimp and fish. Cook until the shrimp are pink and the fish is firm. Gently stir the soup again. Season with salt and pepper to taste.
Discard any clams and mussels that did not open.
Serve soup in large bowls and sprinkle with fresh parsley and shaved Parmesan (optional). Be sure to have plenty of crusty French or Italian bread on hand to sop up the fragrant broth. A glass of Pinot Noir is perfect with this dinner, too!