Cioppino with Lobster Stock

Chioppino - Fish Stew

Chioppino – Fish Stew

This hearty fish stew originated in San Francisco and was the by-product of the catch of the day, where fishermen would “chip in” some of their day’s harvest to a collective soup pot. With one taste, you’re transported to a chilly dock where you’re gathered around a hot soup kettle with your fellow fishermen.  

Cioppino is very reminiscent of bouillabaisse but, I’d like to think, a little less fussy.  It’s a “working man’s” fish stew…simple, flavorful, filled with soul (or even sole…heh).

I’ve been on a seafood kick lately…shopping and buying many different varieties of wild caught fishes.  We really hadn’t been eating enough fish…so, I set out to change that.

This dish is so adaptable to whatever types of fish you can get…there are no set rules, a very appealing aspect of it for me.  The only thing I will tell you that you must have is a robust bread to sop up the broth.  Gotta have that, yessiree.  I used some homemade sour dough for just that purpose.

Once again, I’ve used the lobster stock from the recipe I prepared earlier; any fish stock will work nicely.

Channel your inner Otis Redding Sitting on the Dock of the Bay:

P~

Cioppino with Lobster Stock
 
Cioppino...a hearty fisherman's stew, originating in San Francisco is filled with a variety of fishes in a tomato/wine/stock base.
Author:
Ingredients
  • 1 pound shrimp, peeled with tail end remaining
  • 1 pound firm white fish (I used pollock) cut into bite sized cubes
  • 2 pounds crab claws (I used three stone crab)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 28 ounce can crushed tomatoes
  • 2 cups red wine
  • 7 cups fish or shellfish stock (I used lobster stock)
  • Salt and pepper to taste
Instructions
  1. In a stockpot, sauté onions and red bell pepper on medium heat in olive oil until soft. Add the garlic, crushed red pepper flakes and bay leaf, sauté 1 minute more.
  2. Add tomatoes, red wine, stock and salt and pepper to taste.
  3. Bring to a simmer and cook, uncovered, for 20 minutes.
  4. Taste and correct seasoning.
  5. Add all of the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes.
  6. Do not overcook.
  7. Serve in warmed bowls with a crusty, firm bread.

Sautéing the onions, bell pepper, garlic, crushed red pepper, bay leaf…

After the addition of wine, tomatoes and stock…

The seafood I used…this time…

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Fish, Soups. Bookmark the permalink.

4 Responses to Cioppino with Lobster Stock

  1. Mark says:

    Wow! This is something that I have wanted to try and make for a while. I will let you know “if” it turns out for me.

    • P~ says:

      That’s wonderful, Mark! 🙂

      I hope you do try it and let me know how you like it…I feel certain it will be fabulous for you!

      P~

  2. Mimi says:

    How many does this serve? Seems like a lot of soup

    • P~ says:

      Well, I make it for just the two of us for several meals and freeze enough for two more. So, I’d say 20. It freezes really well, so you can make it with my proportions, or you can cut it down to suit the number you intend to serve.

      And it’s funny you should comment on this post…I was just looking at it again myself, wanting to make it again. Thanks for your question. P~

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: