6 servings (serving size: about 1 1/2 cups soup and 1 lemon wedge)
1 1/2 teaspoons olive oil
1 1/2 cups sliced celery
3/4 cup sliced carrot
2 tablespoons tomato paste
3 garlic cloves, minced
1 onion, peeled and quartered
8 thyme sprigs
1 bunch parsley
1 pound fish bones
5 cups water
2 tablespoons olive oil
1 cup finely chopped carrot
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
2 cups chopped seeded peeled tomato
2 tablespoons tomato paste
1/2 teaspoon saffron threads, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup pinot noir or other spicy dry red wine
30 mussels (about 1 1/4 pounds), scrubbed and debearded
3 (6-ounce) red snapper or other firm white fish fillets, cut into 1-inch pieces
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
6 lemon wedges
How to Make It
To prepare stock, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add celery and next 4 ingredients (through quartered onion); sauté 4 minutes. Add thyme, parsley, and bones. Pour 5 cups water over mixture; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a sieve into a bowl; discard solids.
To prepare soup, wipe pan dry with a paper towel. Heat 2 tablespoons oil in pan over medium-high heat. Add 1 cup carrot, sliced onion, and 4 garlic cloves; sauté 4 minutes. Stir in tomato and next 4 ingredients (through salt); cook 1 minute. Add wine; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Stir in stock; bring to a boil. Stir in mussels and fish. Cover and cook over medium-high heat 4 minutes or until mussels open and fish flakes easily when tested with a fork or until desired degree of doneness; discard any unopened shells. Remove from heat; stir in 1/3 cup parsley, oregano, and 1 tablespoon thyme. Serve immediately with lemon wedges.
This recipe was really good, though I needed to substitute canned seafood broth because it was hard to find fish bones. The mussels were incredibly tender and the fresh herbs added at the end added freshness to the dish.
This was a very tasty fish soup/stew. I actually had Pollock and bay scallops that I used in place of what was recommended. I also happened to have a fish stock that was made from Minnesota sunnys and crappies that my husband frequently fishes for. The Cioppino was great with a sturdy baquette which I made also. Very satisfying and would make again. I made it spicier by adding some extra hot pepper flakes. Next time will add more fish, maybe shrimp. I think you could add any fish as long as it is thick and will hold up in the stew.
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