Thursday, November 29, 2012

Winter Soup Recipe: Cioppino

This recipe is for a deliciously warm and comforting Cioppino, or Italian Seafood Soup. Growing up, my mom would make this on cold days and now I find myself craving it when the winter months approach. It is super filling and can easily be eaten as a full dinner itself....with some cheesy garlic bread on the side, of course!
 
 
 
This recipe makes 4 heaping bowls of soup. Perfect size for dinner for 2 people, or used as a side dish for 4 people. Ready in about 30 minutes.
 
Ingredients
 
  • 64 oz Chicken Broth (two 32 oz containers)
  • 1 can - Organic vined-ripened tomatoes from Trader Joe's (no salt added - 28oz.)
  • 1 lb mussels, scrubbed, debearded
  • 3/4 lb cooked large shrimp, peeled and deveined
  • 1/2 lb white fish - cod, halibut or mahi mahi (make sure all the little bones are out)
  • 1 white onion, chopped
  • Butter (preferably unsalted)
  • Garlic, chopped (probably about 3 big cloves)
  • Parsley
  • Red pepper flakes
  • Sriracha sauce
  • White wine.......some to sip, some to cook with

  • *Optional: can also add 1lb. of manila clams
     
    Directions
    1) Coat the bottom of a saute` pan with olive oil over medium heat. Once hot, place chopped onion in pan and saute` with butter for about 5 minutes. Add chopped garlic, keep stirring around. Add can of tomatoes , with all the juices, and stir for one minute, then taste. Add sea salt, red pepper flakes and/or sriracha depending on what flavor you are looking for. Add the white fish, in bite-sized bits. Now, add the shrimp (de-veined and tails removed) to the pan. Over top of the shrimp, pour a bit of white wine, add the chopped parsley and allow everything to simmer together for about a minute. *Very important: Do not let the protein (shrimp and fish) over-cook!*

     
    2) In a separate medium-sized pot, bring one inch of water to boil. Place mussels (and clams if you're including those) into the pot and cover. Check in on them every few minutes, they should all be opened in about 5 minutes. Discard any mussels or clams that did not open fully.
     
    3) In a separate big pot, bring the 2 containers of chicken broth to boil. Put all of the ingredients from the saute` pan into the big pot with the broth. Under medium heat, allow it all to mix together for a few minutes. *Again, very important! Do not let the protein over-cook!*
     
    4) Place the soup into bowls and add the mussels and clams on top. Sprinkle some more parsley over the soup. A yummy addition is to toast some cheesy garlic bread and serve on the side to dip into the soup. Bundle up with a blanket and enjoy! :)

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