How To Cook Cioppino Soup
"Cioppino Soup RecipeCioppino SoupIngredients:cooking method:Dalgano - American Food | This seafood soup is so simple yet full of flavor! And hot! I'd "
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Cioppino Soup Recipe
Dalgano - American Food | This seafood soup is so simple yet full of flavor! And hot! I'd love to make bouillabaisse someday (I need to practice making rouille and substantially increase my seafood budget), so this is my first small step in the right direction. Come to think of it, I think this formula is the equivalent of a cioppino– I just need to increase the clams or mussels.
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Cioppino Soup |
Ingredients:
- 2 tablespoons olive oil
- 1 large fennel bulb, diced (leaves are added for garnish)
- 3 cloves of garlic
- 1 small red onion
- 1/2 cup white wine
- 1-ounce tomato
- 32 ounces seafood broth
- 8 ounces medium shrimp, peeled and skin removed
- 10-12 ounces fresh cod (leave fillet whole, no preparation needed here)
- 1/2 cup chopped parsley
- 2 tablespoons chopped green onions (for garnish)
- 1/2 teaspoon turmeric
- 1 teaspoon Old Bay
- 1 teaspoon red pepper flakes
- 1 tablespoon grated orange peel
- half lemon juice
- kosher salt and freshly ground dark pepper to taste
cooking method:
- Heat the olive oil in a large saucepan over the heat again. Saute the dill and onion until they start to soften– about 8 minutes.
- Add the garlic and cook for another minute. Pour in the white wine and let it simmer, stirring frequently. At this point, I want to add some turmeric and a pinch of salt and pepper.
- Next, add the tomatoes, liquid, broth, and lemon juice. Bring to a boil. Then reduce the heat and let the mixture simmer for at least half an hour. When it boils, season the soup to your liking. I like to add a little Old Bay, but a mixture of smoked paprika, red pepper flakes, salt, and freshly ground dark pepper will do the trick.
- When you get hungry and want to serve it, but the cod and prawns in the pot. Let the seafood simmer for about 3-5 minutes. The cod fillets will start to break down naturally into small pieces and the prawns will turn pink.
- Let the soup sit, covered, for another 3-5 minutes, then add the parsley and orange zest. Spoon soup into a large bowl and garnish with fennel and scallion. And of course, sprinkle more red pepper flakes if you like it hot! Serve with a baguette and mixed green salad.