Cioppino

Stuffed Mushrooms | Cioppino | Guacamastro | Spinach Mushroom Quiche | Potato Leek Soup | Panzanella

cioppino

Ingredients :

  • 1/4 cup Extra Virgin Olive Oil
  • 8-10 canned or bottled oil cured anchovies, diced
  • 4-6 cloves garlic, chopped
  • 3 bay leafs
  • 1 large onion, diced
  • 1 Tbs hot red pepper flakes, add more if you like it hot
  • 1 cup white wine, Riesling
  • 3 Tbs red wine vinegar
  • 1 quart chicken soup stock
  • 1 28 oz can diced tomatoes
  • 1/2 cup fresh basil
  • 1/4 cup fresh Italian Parsley
  • 1 Tbs salt
  • 1 Tbs black or mixed whole pepper
  • 1 Tbs fresh or dried rosemary leave
  • 3 Tbs fresh lemon juice
  • Seafood:
  • Just about everything type of fish works in Cioppino but these are the ones we like best:
  • 1/4 lb. medium shrimp
  • 1/4 lb. scallops
  • 1/2 lb. firm white fish, chopped in 1 inch pieces (cod, catfish, grouper, turbot, halibut)
  • 6 oz lump crab meat
  • 6 oz. fresh clams or 2 cans clams in clam juice

✓ Heat olive oil to medium and add garlic and onions after about 3 minutes mix in the anchovies.
✓Add wine, vinegar, then add tomato sauce, basil and add bay leafs
✓Simmer about 20 minutes then add the lemon juice.
✓Add the fish, cover and cook about 7 more minutes.
✓Take 2/3 of the mixture and put it in a blender to completely liquefy the ingredients and then add back into the completed soup.
✓ Serve: Serve the Cioppino with fresh, toasted Italian bread. And most importantly is the Wine; Serve with the same white wine you made it with in this case a nice dry Riesling. If serving more than 4, then get 2 bottles of wine!This recipe serves 6 to 8 people.

Cioppino is an Italian fish soup that warms your soul anytime of the year and, this recipe can be served hot or cold

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