Seafood Cioppino Soup

This post is sponsored by Clearwater.ca and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!

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!

What is Cioppino?

Cioppino is an Italian-American fishermen’s stew that originated in San Francisco. It is a marriage of various regional fish soups and stews of Italian cuisine. This rustic tomato-enriched fish stew goes well with dry white wines. Main ingredients often include crab, clams, shrimp, scallops, squid, mussels and different types of firm-fleshed fish. This seafood soup is very flexible. Feel free to explore different seafood with it.

Today, I am using live lobsters. Shells to make lobster stock and meat to go into my Cioppino soup!

Serve with crusty bread to mop up all the soup! It’s a deeply satisfying meal that’s always a hit around here!

Premium Wild, Eco-Certified Seafood Online Ordering

I ordered my seafood from shop.clearwater.ca. They offer a wide range of delicious sustainable seafood products and ships high quality, premium, MSC-certified products directly to people’s doors across Canada. Option for contactless delivery for grocery shopping and avoid the disappointment of long lines at supermarkets right now.

My goods arrived neatly packaged on the day I requested with an insulated box with ice and tracking number. The lobsters were fresh and very much alive!

How do I store live lobster?

  • Lobster should always be kept wet and cold in your refrigerator until cooking time. Do not submerge lobster in fresh water or ice; simply place them in a large open container in your refrigerator and cover them with a damp cloth/paper towel.

How many days can I keep live lobster?

  • If lobster is kept cool and damp in the refrigerator and you have followed proper storage instructions, they can typically be kept for a maximum of two days (including transit time).

What I ordered

Wild Caught Canadian Sea Scallops: Sustainably harvested from the pristine waters of the Canadian North Atlantic, Clearwater’s premium frozen-at-sea scallops are 100% natural and MSC-certified. Within an hour of being h harvested from the ocean, scallops are frozen directly onboard without any additives or chemicals.

Live Lobsters: Premium Hardshell Fresh Lobsters ™ are harvested from the pristine waters of the Canadian North Atlantic. Did you know, Clearwater Premium Hardshell Fresh™ Canadian lobster yields up to 50% more meat than soft-shell lobsters?!

Raw Frozen Shell-Off Lobster Tails & Claw and Knuckle Lobster Meat: For convenience, these delicious lobster tails are easy to thaw and prepare. No pre-cooking or shucking required! I love that they are individually packaged for portion control – use and prepare only what is needed!

There are so many delicious varieties to choose from and I can’t wait to make lobster rolls, Seafood Cobb Salad with seared scallops, and maybe even try Arctic Surf Clam sushi or Smoked Salmon with cream-cheese amuse-bouche!

USE MY DISCOUNT CODE “INSTANOMSS” FOR 10% OFF YOUR SHOP.CLEARWATER.CA PURCHASE!

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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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MORE SEAFOOD RECIPES: 

Lobster Stock

Seafood Cioppino Soup

Best Clam Chowder

Haddock Scallops Seafood Fennel Soup

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2 thoughts on “Seafood Cioppino Soup”

    • Yes it ordering from Clearwater has been so seamless and convenient and the seafood is SUPER fresh and SUSTAINABLE!. Can’t think of another way to get it hasslefree!

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