Gluten Free · Seafood

Cioppino Soup (Fish Stew)


Cioppino is a fish stew, and was made up by Italian immigrants from Genoa. They were fishermen, who settled in San Francisco, and put the stew together by using whatever they had on hand, which was often tomatoes and fresh catch.
The thing with Cioppino is that you can use any fish you like. So have fun with it and throw whatever you have in it. You can always use my suggestions, and add whatever you think is good.


Start by dicing the onion and shallots. Mince the garlic and slice the fennel.
Turn the heat to medium and keep it at that temperature the whole time. Add olive oil and onion, garlic fennel, crushed pepper, salt & pepper. Let that sautée until it’s soft.
Add the tomatoes and tomato juice. Let it come to a boil. Add all the seafood and cook until done, which will take about 3-4 minutes.

Enjoy. Let me know how it turned out for you, and what you did differently. fish-stew-finished

Cioppino Soup (Fish Stew)
Serves 2
Time: 20 minutes

1 15oz can diced tomatoes
1 8oz can tomato juice
1 teaspoon crushed red pepper
1 fresh fennel bulb sliced
1 small onion diced
2 shallots diced
1 garlic clove minced
1 tablespoon olive oil
½ cup dry white wine
1 cup chicken broth
1 pound blue mussels
8oz large shrimp
6oz bay scallops
5oz cod cut into chunks
Salt & pepper to taste



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