Cioppino

recipe
According to legend, Portuguese and Italian immigrants who settled in the San Francisco Bay area created cioppino (chuh-PEE-noh).

Yield:

6 servings (serving size: about 1 1/2 cups soup and 1 lemon wedge)

Recipe from

Nutritional Information

Calories 268
Caloriesfromfat 30 %
Fat 9 g
Satfat 1.4 g
Monofat 4.8 g
Polyfat 1.6 g
Protein 28.7 g
Carbohydrate 14.8 g
Fiber 2.4 g
Cholesterol 54 mg
Iron 4.5 mg
Sodium 594 mg
Calcium 90 mg

Ingredients

Stock:
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
Soup:
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

Preparation

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.

Note:

Julianna Grimes Bottcher,

June 2007
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