Cioppino

Cioppino is a type of fish stew that is characteristic of San Francisco. Similar to the French fish soup bouillabaisse, cioppino is best when made with fish, shellfish, and other seafood that was caught and prepared the same day.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 8 pieces Shellfish, abalone

  • 1 l Water

  • 250 ml Alcohol, Wine, White

  • 2 piece Onion, raw

  • 1 piece Green, raw

  • 4 twig Parsley, fresh

  • 1 piece Spices, bay (leaves)

  • 350 g Fish, white fish

  • 400 g Tomato sauce, without salt

  • 1 spoon Tomato, concentrate

  • 2 pod Garlic, fresh

  • 1 teaspoon Spices, oregano, dried

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Sugar, white

  • 0.25 teaspoons Spices, pepper, black

  • 2 piece Potatoes, white

  • 450 g Fish, white fish

  • 200 g Fish, shrimp

  • 2 twigs Parsley, fresh

Steps

  1. Peel the onion and slice it into thin rings. Clean and wash the celery stalk. Rinse the parsley sprigs under running water. In a large pot, mix water, wine, onion, celery, parsley sprigs, and bay leaf. Place the pot on the stove, cover, and bring to a boil over high heat. Then reduce the heat, uncover the pot, add the hake fillets, and simmer gently for 20 minutes.

  2. Strain the fish soup through a fine sieve into a large bowl. Transfer the fillets to a plate, and discard the onion, celery, parsley sprigs, and bay leaf.

  3. Peel and finely chop the garlic. Pour the strained liquid back into the pot. Add canned crushed tomatoes, tomato paste, garlic, oregano, sugar, salt, and pepper. Stir well and simmer uncovered over medium heat for about 20 minutes.

  4. Pour a little water (2 to 3 tablespoons) into a larger pot and add the drained clams. Cover the pot and cook the clams over medium heat for 5 to 10 minutes until they open. As soon as they open, remove them from the pot and store them in a bowl. Discard any clams that do not open.

  5. Peel the potatoes, wash them, and cut them into small pieces. Cut the sea bass fillets into approximately 3.5 cm x 2.5 cm pieces. Add the potato pieces and sea bass pieces to the pot with the soup. Increase the heat and bring the soup to a boil. Then reduce the heat, cover the pot, and cook the soup for another 10 to 15 minutes or until the potatoes are tender.

  6. Rinse the lobster tails under running water (remove the dark intestine if necessary). Add the cleaned lobster tails to the pot with the soup. Rinse the parsley sprigs under running water, dry them, and finely chop them. Finally, stir in the reserved hake fillets, which have been torn into smaller pieces with a fork, and the clams. Sprinkle with chopped parsley and season additionally with pepper and salt if desired.

  7. Serve the soup in bowls and offer it with homemade bread.

Nutrition Information (Per 100g)

  • Calories: 57.67 kcal
  • Fat: 1.6 g
    • Saturated Fat: 0.22 g
  • Carbohydrates: 3.97 g
    • Sugars: 1.12 g
  • Protein: 5.82 g
  • Fiber: 0.48 g