Cioppino (Italian Seafood Stew)

February 25, 2022

Ingredients

  • 4-6 cloves Garlic, finely minced
  • 1 fresh or dried Bay Leaf
  • 2 chopped Celery Ribs
  • 1 thinly sliced Fennel Bulb
  • 1 medium Onion, diced
  • 1 cup Dry White Wine
  • 2 cups Chicken Stock
  • 1 28 oz can diced tomatoes
  • 4 sprigs Fresh Thyme, leaves removed
  • 1 handful chopped flat-leaf parsley
  • 1 1/2 lbs 2-inch chunks Cod or Other Firm Whitefish
  • 8 large Shrimp
  • 16-20 whole Mussels
  • 1 lb Haddock, cut into chunks
  • 1 tbsp Red wine vinegar

Instructions

  1. In a large pot over moderate heat combine oil, celery and onion and a pinch each of salt and pepper.
  2. Saute vegetables for a few minutes to begin then add the garlic and bay leaf.
  3. Cook until slightly browned then add the wine to the pot.
  4. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley.
  5. Bring sauce to a bubble and reduce heat to medium low.
  6. Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or it will break into pieces!
  7. Add shrimp and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again, to move things around a bit.
  8. Remove the lid and discard any mussels that do not open.
  9. Taste the broth and add seasonings/lemon juice to taste. Serve with parmesan cheese and enjoy!