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cioppino stew

Seafood Cioppino Soup

  • Author: Nancy
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4 bowls 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: Italian

Description

This rustic tomato stew is brimming with delicious fresh seafood in a tomato and wine broth that tastes like the sea. We upped it a notch by using large shrimp and fresh lobster meat! Serve with crusty bread to mop up all the soup! It’s a deeply satisfying meal that’s always a hit around here!


Scale

Ingredients

  • 1 pound cooked large shrimp, peeled and deveined 
  • 1 fresh lobster, shell and meat separated – approximately 1.5 lbs
  • 10 wild caught Canadian Sea Scallops

(Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)

 

  • 3 tablespoons olive oil
  • 1 medium fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 3 large garlic cloves, chopped
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1.5 cups (28-ounce) can diced tomatoes in juice
  • 1.5 cups dry white wine, more for drinking
  • 5 cups lobster stock, (or use fish stock or chicken broth see notes)
  • 1 bay leaf
  • 1 pound manila clams, scrubbed
  • 1.5 pounds assorted firm-fleshed fish fillets – halibut or salmon, skinless and cut into 2-inch chunks
  • 1 lemon, wedged (optional)
  • 1 spring dill, for garnishing
  • 1 spring cilantro, for garnishing

 


Instructions

  1. In a heavy bottomed pot or dutch oven, heat oil over medium-high heat and let it simmer.
  2. Add onions, shallots and fennel and saute until the onion is translucent – about 10 minutes.
  3. Add garlic, carrots and celery and continue to saute. 
  4. Add crushed red pepper flakes.
  5. Stir in tomato paste.
  6. Add diced tomatoes with their juices and white wine. Let the wine reduce by half, then add fish stock and bay leaves.
  7. Cover and simmer for 30 minutes until the flavours come together.
  8. Taste and adjust salt.
  9. Bring the broth to a simmer and add in fish and seafood – large shrimp, lobster meat, manila clams, fish filets. Adding the longest cooking fish first and the quickest cooking ones last. Simmer for 5 minutes.
  10. Add a squeeze of lemon (if desired). This brightens the soup broth.
  11. Stir in fresh herbs right before serving and some for garnishing
  12. Serve with toasted crusty bread (optional but recommended)


Notes

  1. 1. Roast the lobster shells in a rack in the upper third of the oven and bake at 450°F for 10 minutes.
  2. If you are using chicken broth and would like to add more dimension to your broth, add 2 teaspoons of anchovy paste, clam juice or a splash of fish sauce. I like using Red Boat Fish Sauce.
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