We’ve been so buoyed by the response we’ve gotten in answer to our call for “what’s cooking in your kitchen?” Since we are all spending so much more time at home than usual, the cookbooks are coming down from the shelves, and the internet is abuzz with ideas. This one comes from our friend Michael in Hawaii who has discovered his culinary adventurous side. He’s watching webinars on Korean cooking; he’s reaching back to his roots and re-creating his family’s European dishes. And last week, he sent us this idea, a lovely soup which I hadn’t made in quite a while, but which hit the spot on a quiet chilly day and seemed such a healthy alternative to our carbo loading fests of late. So — cioppino. An Italian dish that is so delicious you’ll wonder why you waited so long to try it. This comes together very quickly, despite the seemingly long list of ingredients. And your house will smell amazing as it simmers on the stove.
By the way, from what I can tell, the main difference between the Italian and French versions of what is basically a fish stew is that the French version has saffron. Now, we think saffron definitely has its place, but in this case, we’re going Italian. It’s a very forgiving soup, originally a peasant dish, and the ingredients you use really depends on what you like and what’s available. We’ve included some alternatives in the recipe below.
And here’s a big tip: if you have a crusty sourdough loaf available for dipping, you’re going to be very very happy. 🙂
- ¼ cup olive oil
- 1 large fennel bulb, trimmed and chopped into ½-inch pieces (even if you don't like fennel, you'll be surprised at how the anise taste cooks out and just adds that perfect flavor.)
- 4 cloves garlic, peeled and chopped
- 1 large shallot, peeled and chopped
- ½ teaspoon salt (plus more to taste at the end if needed)
- ¼ teaspoon ground black pepper (plus more to taste at the end if needed)
- (optional) 1 pound sweet Italian turkey sausage, casings removed
- 2 cups white wine (we used Riesling but Pinot Grigio would be great also)
- ¼ cup tomato paste
- 1 28-ounce can crushed tomatoes (we use Cento brand)
- 3 cups broth (chicken or fish)
- 1 bay leaf
- (optional) ½ teaspoon sugar
- 1 pound large shrimp, peeled and deveined
- About a dozen large scallops
- (optional)1 pound lobster meat from 2 lobster tails
- (optional) 1 pound mussels
- (optional) 1 pound clams or 2 cans of chopped clams with the juice (we used the canned)
- (optional) ½ pound calamari
- 1 pound halibut or cod, cut into 1-inch pieces
- (optional) 1 15-ounce can cannellini beans, rinsed and drained (we used)
- 1 cup basil leaves, chopped
- 1 tablespoon chopped fresh thyme leaves
- pinch of crushed red pepper (optional)
- In a Dutch oven, heat the oil over medium-high heat.
- Add the fennel, garlic, shallot, salt, and pepper.
- Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
- (Add the sausage here, if using, and break into ½-inch pieces. Cook until brown, about 5 minutes.)
- Add the wine and deglaze the pan with a wooden spoon, scraping up brown bits if necessary..
- Stir in the tomato paste, crushed tomatoes, broth, and bay leaf.
- Bring to a simmer, cover, and cook for ten minutes.
- Michael suggests adding ½ teaspoon sugar here if needed -- taste it and see if you agree!
- At this point, in a separate fry pan, in 1 tablespoon olive oil, I sauteed the shrimp, scallops, halibut, lobster, etc, just for a minute or two to brown. Most recipes don't call for this step but I found it deepens the flavor.
- Uncover the Dutch oven and add the beans if using, pinch of crushed red pepper if using, basil, and thyme.
- Add all the fish you're using to the big pot of sauce and simmer uncovered, about 5- 10 minutes.
- Remove and discard bay leaf.
- Ladle the cioppino into soup bowls and serve with crusty bread!