Cioppino and Soup Sunday

37 Comments

An Italian fish stew with loaded with fish, shrimp, scallops, and mussels. Serve with a crusty bread to mop up the thick, savory broth. #SoupSundayCollab 

Cioppino

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Well friends, it's Labor Day weekend and that means we have reached the unofficial end of the summer season. Waah waah! I'll have to start thinking about pulling those turtlenecks out of storage soon, as cold temp is not my friend...neither is heat...nor humidity for that matter. Thinking about cold weather gets me thinking about hot comfort food. And nothing warms me up better than a steaming hot bowl of soup.

A few of my fellow bloggers are celebrating soup this month. This week, Angela from The Chewy Life and Melissa and Greg from My Wife's Muffin are joining me in bringing warmth and comfort to the table at Soup Sunday. Please check out what they have brought to the occasion today. And continue to check in on Sundays this September for tasty soup recipes from the other collaborators:


Alisha of Alisha Enid



My contribution is cioppino, which perfectly commemorates the end of summer and the ushers in fall. The soup takes advantage of the plentiful bounty of the sea and presents it in a wonderfully satisfying tomato and wine based broth. Cioppino is an Italian-American soup, believed to have originated in California in the late 1800s, took advantage of the catch of they day.


Cioppino


I make cioppino a few times a year, but I can eat it every week. My version contains scallop, shrimp, haddock, and mussels. (As you may know from my previous post, I won't eat the mussels...so more for everyone else!) One of the best things about cioppino, aside from its taste, is its versatility. You can pretty much use any kind of seafood you like it in and the soup will be fantastic—crab, swordfish, tuna, cod, clams, squid...it's all good! Heck, if you have lobster, throw it in too!

As for me, lobster if best drowned in lots of melted butta, so I will be withholding them!

Serve with a nice fresh loaf of bread, cold or toasted. I guarantee it's going to be one of the best meals you have had all week! #SoupSundayCollab 


Cioppino




Cioppino




INGREDIENTS:

12 oz. live mussels
2 tbsp. extra virgin olive oil
1/2 tsp. red pepper flakes
2 anchovy fillets OR
1 tsp. anchovy paste
1 cup chopped onion
1 tbsp. garlic
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1 cup white wine of choice
1 (28 oz.) can crushed tomatoes
1 (8 oz.) bottle clam juice (seafood stock is fine too)
12 oz. white fish fillet with skin removed (I like haddock or cod)
1 lb. (16/20 count) shrimp, shelled and deveined
6 oz. bay scallop
1/4 cup chopped fresh basil



INSTRUCTIONS:

Start by cleaning the mussels. If any is open, give it a tap. If it does not close, then discard. If using wild mussels, soak in cold water for about 20 minutes to extract sand. Lift the mussels out of the water after soaking. It is not necessary to soak cultivated mussels as they are cleaner. For both kinds, scrub shell clean under running water or in a bowl of water. Remove any beard that is sticking out of the shell by yanking it towards the hinged side of the shell. Set mussels aside.

Preheat a large saucepan on medium heat. Add olive oil, red pepper flakes, and anchovy. Stir. If using fillets, cook until anchovy breaks down, about 1 minute. Add onion, oregano, garlic, salt, and pepper. Cook about 3 minutes, stirring frequently until onion becomes translucent. Add wine and cook for 2 minutes. Add crushed tomatoes and clam juice. Increase heat to medium high and bring to a boil. Cover. Reduce heat and simmer for 10 minutes. 

With heat on medium, add fish (keep fish whole or in large chunks as it will break up during the cooking process) and mussels. Bring to a boil. Reduce heat to medium low and simmer, covered, for 5 minutes. Add shrimp, tucking into broth to completely submerge. Simmer, covered, for 3 minutes. Tuck scallops into the broth. Cover and simmer 3 minutes. Soup is done when shrimps are pink, scallops are opaque, and mussels are opened. Adjust salt and pepper to taste. Stir in fresh basil. Serve. Makes 3 to 4 servings. 




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37 comments:

Angela @ thechewylife said...

This is such a wonderful post, thank you Thao! And I am also a HUGE fan of seafood, YUM :)

amanda@craftycookingmama said...

Oh my goodness! I want to reach into my screen and grab a bowl of that beautiful soup! Your cioppino looks & sounds AMAZING :)

In Good Flavor /Food for the Finicky said...

Thanks, Angela! Me too, especially lobster! :)

In Good Flavor /Food for the Finicky said...

Thank you for your sweet words, Amanda!

Anu-My Ginger Garlic Kitchen said...

Oh wow! This looks absolutely stunning and delish. Lovely colors and delicious flavors. Loving this dish! :)

Vineetha said...

I love cioppino. Sometimes this ends up being our Christmas dinner, a little different than the traditional Christmas dinner, but something we all enjoy (my family loves seafood). This looks delicious!

In Good Flavor /Food for the Finicky said...

Thank you, Anu! It is one of my family's favorite soups.

In Good Flavor /Food for the Finicky said...

Thanks, Vineetha! I think a perfect celebration dinner is what you and your family wants and enjoy. I would be excited if someone serves me cioppino for any occasion! :)

Liz Berg said...

I love cioppino and yours looks magnificent!! I think the weather is finally going to break next weekend---I'm ready to make soup :)

In Good Flavor /Food for the Finicky said...

It's going to be warm here the next few days, but soup weather is just around the corner! We love our seafood soup here (except my son who won't touch any soup since he was a little child). I'm glad you like cioppino too, Liz!

GiGi Eats Celebrities said...

This is being pinned, RIGHT NOW!

Harry Emanuele said...

I never had cioppino, it looks like I am missing on a great dish!!!
Thanks for sharing!

No Spoon Necessary said...

It is still hot here in the afternoons, so I am wondering when in the world I can pull out my comfy sweaters! I certainly hope soon! BUT, the temperatures will NOT stop me from devouring soup this month! I love cioppino and yours looks absolutely WONDERFUL! I could make a large vat of this (with some crusty bread) disappear in a heartbeat! Pinned! Cheers, lovely lady! <3

Julie Evink said...

Wow this looks marvelous for FALL! And it's here! YAY!

Christin@SpicySouthernKitchen said...

Love a bowl full of seafood! Looks so good!

In Good Flavor /Food for the Finicky said...

Thank you for the pin, Gigi! :)

In Good Flavor /Food for the Finicky said...

Oh Harry, I hope you will get a chance to try it someday. If you like seafood, this soup is for you! Thanks for stopping by!

In Good Flavor /Food for the Finicky said...

Just when you think it's going to cool off, it doesn't! The week I decide to make a soup, we are having a heatwave. :( That's okay though...nothing a little AC can't fix. I hope we can take our comfy sweaters out soon. They feel so good! Thank you for the pin, Chey! Have a wonderful week!

In Good Flavor /Food for the Finicky said...

A little nip in the air and the smell of wood burning is a wonderful thing. Snow, ice, and cold is not. I'm glad you like the soup, Julie!

In Good Flavor /Food for the Finicky said...

Thanks, Christin! I'm glad to hear that you are a fan.

ami@naivecookcooks said...

Looks so good & comforting :)

In Good Flavor /Food for the Finicky said...

Thanks, Ami!

Kathleen Siegle said...

This looks so comforting and delicious! I will have to try this for fall :)

I Wilkerson said...

Wow! Cioppino is probably my favorite soup--why have I never made it!

In Good Flavor /Food for the Finicky said...

I hope you do try it, Kathleen. I think you're going to love it! :)

In Good Flavor /Food for the Finicky said...

Oh Inger, you need to make some! You might then want to make it all the time. :)

Karrie@TastyEverAfter said...

Cioppino is one of my favorites but I've only made it about 3 times in my entire life. Yours looks fantastic too! It's such a perfect recipe for all the wonderfully fresh New England seafood that's available. I think the scallops up here are the best I've ever had. I'm making your recipe very soon :)

Denise | Sweet Peas & Saffron said...

I'm in Canada, and fall is most definitely here now :( I am sad about the weather getting colder, but happy because that means fall baking and soup! Love soup! And this cioppino looks amazing!

Kelly said...

I am not a fan of the cold either but I can definitely go for soup every day :) We had some cooler weather yesterday so a big comforting bowl sounds perfect to me! This cioppino looks so comforting and delicious!

Karly said...

This looks fantastic! Thanks for linking up with What's Cookin' Wednesday!

Rachelle @ Beer Girl Cooks said...

That soup looks like a perfect transition to fall. I would drown my lobster in butta too!

Cathleen said...

I should NOT be looking at food blogs right before dinner. I am getting SO hungry right now!

Sarah and Arkadi said...

we love mussels! tasty looking soup!

Tiffany Bui said...

Yummmm! I love cioppino, but I've never made it before because laziness. I'll have to refer to your recipe in the future when it's going to get below 0 in these New England parts. Delicious. Thanks for sharing! ARraagajks;dfjk I can't tell if this comment is going to go through or not.

Kennedy Cole| KCole's Creative Corner said...

This looks great! So full of seafood flavor and a great collection of herbs! Great share, Thao! :D

Deborah Thompson said...

Thao, this soup looks and sounds delicious! And I love how the mussels look in there!

Christine | Mid-Life Croissant said...

Even though it's 50 degrees and rainy here today I still want to dive into this soup! Visiting from FoodieFriDIY.

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