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Cioppino / Seafood Soup



You don’t have to be a chef to make this authentic cioppino recipe. A tomato-based seafood stew loaded with shrimp, monk fish mussels, and clams for a healthy soup and surprisingly easy dinner that goes from fridge to table in just about an hour.



Ingredients


  • 1/4 cup extra virgin olive oil

  • all purpose flour for dredging

  • 12 oz monk fish cut into 2" pieces

  • 1 medium onion chopped

  • 1 cup celery chopped

  • 2 tablespoons tomato paste

  • 1/2 teaspoon red pepper flakes

  • 1 cup dry white wine

  • 1 red bell pepper chopped

  • 28 oz can Sn Marzano whole plum tomatoes crushed by hand

  • 3 springs fresh thyme

  • 1/2 teaspoon kosher salt

  • 2 dozen little neck claims

  • 2 lbs muscles scrubbed

  • 1 lb large shrimp deveined

  • 8 oz lump crab meat

  • 2 tables chopped parsley


Directions

Pour the olive oil into a large Dutch oven over medium-high heat.


Spread the flour on a plate, and dredge monkfish in the flour, tapping off the excess.


Slip the monkfish into oil and brown on all sides, about 3 to 4 minutes in all. Remove the monkfish to a plate.


Add the onion and celery to the pot. Cook, stirring occasionally, until onion is softened, about 5 minutes.


Push aside the vegetables to make a dry “hot spot” in the pan and add the tomato paste. Let the tomato paste toast for a minute or two, then stir it into the onion and celery.


Sprinkle in the peperoncino, let toast another minute, then increase heat to high, pour in the wine, and stir.


Cook until the wine is reduced by half, then add the bell pepper, tomatoes, thyme, and salt.


Slosh out the tomato can with 2 cups water, and add that as well. Bring to a rapid simmer, and cook until thickened, about 10 minutes.


Once the sauce has thickened, return the monkfish to the pot and let cook 2 minutes.


Add the littlenecks, cover the pot, and simmer until the clams just begin to open, about 4 to 5 minutes.


Add the mussels, cover, and cook until they begin to open, another 2 minutes.


Finally, add the shrimp and crabmeat. Simmer, uncovered, until the shrimp are just cooked through, about 4 to 5 minutes.


Stir in the parsley, and serve in warm bowls.


Note: Instead of the crabmeat, you can also use six king crab legs, cracked in pieces, but if so add them just before the shrimp.


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