Description: Cioppino is a fish stew that originated in San Fransisco in the 1800’s. It was developed by Italian immigrant fishermen, who after their catch put together a stew that wound up to be this wonderful dish. Use ONLY the FRESHEST of FISH when preparing this dish. Original Cioppino uses shellfish; in this version, I’ve adapted to Kosher standards and it remains delicious.
2 Tbl Olive Oil
5 ea Shallot
1 ea Green Pepper, seeded and diced large
1 Tbsp Garlic, fresh, minced
½ cup Red Wine
2 tsp Salt
½ tsp Black Pepper
½ tsp Saffron (if available, if not, delete from recipe)
¼ cup Parsley, chopped
½ tsp Chili flakes, (more or less depends on your taste for hot)
7 ea Plum Tomato, peeled, seeded and diced (if you want easier substitute with canned diced tomato)
¼ cup Tomato Paste
5 cup Fish Stock (if not available, use water boiled with onion, celery, parsley, bay leaf and peppercorn)
2 ea Bay Leaf
4 sprigs Thyme, fresh preferred
½ lb Halibut, skinned and boned, cut into 1 ½ in pieces
½ lb Salmon, skinned and boned, cut into 1 ½ in pieces
½ lb Snapper, skinned and boned, cut into 1 ½ in pieces
½ lb Sea Bass or Cod, skinned and boned, cut into 1 ½ in pieces
- In a large soup pot add olive oil and heat.
- Add shallots and saut till transparent.
- Add green pepper and cook another minute or two.
- Add garlic and cook another minute or two.
- Deglaze pan with red wine.
- Add salt, pepper, pepper flakes, diced tomato, tomato paste, fish stock, bay leaf and thyme.
- Stir this mixture and let simmer on stovetop for about 30 minutes.
- Add halibut, sea bass, salmon, cook till done (5-10 minutes).
- Adjust seasoning.
- Divide into 4-6 bowls.
- Top with chopped parsley.
- Serve with fresh baguette, garlic bread or Laffa.