Zuppa Di Pesce, Cioppino, or Fish Stew
photo by Food.com
- Ready In:
- 1hr
- Ingredients:
- 30
- Serves:
-
15
ingredients
- 1 -3 tablespoon olive oil
- 8 ounces onions, minced
- 4 garlic cloves, minced
- 4 anchovies (optional)
- 1 celery, diced (4 ounces)
- 5 ounces diced fresh fennel (finocchio or anise)
- 5 ounces diced carrots
- 1 cup diced potato
- 3 ounces fresh diced shiitake mushrooms
- 1 cup white wine
- 1⁄4 cup fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed coriander seed
- 1 bay leaf
- 4 cups kale, rough chopped
- 2 (28 ounce) cans diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 lemon, zest of
- 1 pinch saffron
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups shrimp stock, from shrimp shells or 4 cups water
- 1 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
- 1 lb shrimp, shelled and deveined reserve shells for stock
- 1 lb scallops
- 1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
- 1 (8 ounce) can baby clams, and juice
-
Garnish
- red pepper flakes, to taste
- fresh parsley
directions
- In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
- Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
- Add wine and herbs reduce wine cooking for 10 minutes.
- Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
- Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
- Add to pot simmering 15 minutes.
- Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
- Check for seasoning adding more salt and pepper if needed.
- Garnish with crushed pepper flakes and fresh parsley.
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Reviews
-
I made this last night with very few modifications. It was delicious. The only mods I made were to leave out the potatoes due to avoiding starches. I used the fish I had which was mahi mahi and red snapper. I added some fennel seed because I love fennel with fish and the fennel bulb didn't give as much fennel flavor as I wanted. I also added a whole roasted red bell pepper, just because it sounded good.
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The soup fit my current low cal, low carb diet perfectly and I knew by looking at the ingredients that this recipe had to be a winner and it was. What a great flavored soup! I used Knorr shrimp bouillon instead of the shrimp stock and I used a jar of marinara sauce as a substitute for one of the cans of tomatoes. I also added more garlic and a few dashes of hot sauce. Yummm.....the flavors simply danced in my mouth!
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I fixed this for our dinner the other night and all I can say is WOW!! I cut the recipe in half used 3/4 of a can of diced tomatoes (28 oz. italian), about 1 1/2 cups of crushed tomatoes and used a piece of sea bass, one tilapia fillet, some shrimp and almost 1/2 a package of Trader Joe's Seafood mix (put shrimp and the seafood mix in towards the end till cooked). I did add a little (about 1/4 tsp.) of fennel seed along with the other spices and followed the rest of the recipe. I did use kale, which we loved because it retains some of its texture and doesn't get mushy. Thank you for another wonderful recipe.
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This is very good. My son thought their were too many veggies in it. I think the fennel was a bit much for him. I think I would have liked it better with three 14 oz cans of diced tomatoes instead of 2 28 oz cans. I loved using the broth made from the shrimp shells. And I think the white wine is a good choice. A lot of the recipes call for red wine and I think that would be way too overpowering. I used haddock as the fish and it was very nice. I think jumbo shrimp would be the best choice. I used large and they shrunk quite a bit.
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Tweaks
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The soup fit my current low cal, low carb diet perfectly and I knew by looking at the ingredients that this recipe had to be a winner and it was. What a great flavored soup! I used Knorr shrimp bouillon instead of the shrimp stock and I used a jar of marinara sauce as a substitute for one of the cans of tomatoes. I also added more garlic and a few dashes of hot sauce. Yummm.....the flavors simply danced in my mouth!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey