Chiopino-Zuppa di Pesce Italian Seafood SoupFrom mystic_river1 7 years ago
- 6 ounce small uncooked, peeled shrimp, shopping list
- 6 oz. diced halibut (1 inch cubes), shopping list
- 6 oz. diced cod (1 inch cubes), shopping list
- 10-15 fresh, cleaned mussels ( frozen, cooked mussels can be used, too), shopping list
- 1 cup sliced celery, shopping list
- 1 chopped onion, shopping list
- the white part of 1 leek, chopped, shopping list
- 1 diced carrot, shopping list
- 3 tablespoon olive oil, shopping list
- 2 cups pomodoro sauce, shopping list
- 2-3 cups water or fish stock, shopping list
- when you de-shell the shrimp place shells in water and boil for 5 minutes to make your stock shopping list
- salt and pepper to taste, shopping list
- fresh tarragon and thyme. shopping list
How to make it
- In a large saucepan, heat olive oil over medium heat and sauté garlic, onion, leek, celery and carrot for 5-6 minutes or until soft.
- Add the pomodoro sauce and water (or fish stock), and bring to a boil.
- Reduce heat and simmer the seafood soup for about 10 minutes. Season to taste and add the fresh herbs and seafood.
- Simmer covered for another 6-7 minutes.
- Add more liquid if needed. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.
The Cookmystic_river1 Bradenton, Florida
The Rating3 people
This Chiopino-zuppa Di Pesce Italian Seafood Soup is wildly popular in San Fransisco and I can see why it would be. Just look at all of the delicious seafood and the amazing broth to dip your bread in.
High Five Joymarie
Michaeltrigger in loved it