Cioppino Recipe – Eats Now

Name: Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock:; 1 1/2 teaspoons olive oil; 1 1/2 cups sliced celery; 3/4 cup sliced carrot; 2 tablespoons tomato paste; 3 garlic cloves, minced; 1 onion, peeled and quartered; 8 thyme sprigs; 1 bunch parsley; 1 pound fish bones; 5 cups water; Soup:; 2 tablespoons olive oil; 1 cup finely chopped carrot; 1 1/2 cups thinly sliced onion; 4 garlic cloves, minced; 2 cups chopped seeded peeled tomato; 2 tablespoons tomato paste; 1/2 teaspoon saffron threads, crushed; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 cup pinot noir or other spicy dry red wine; 30 mussels (about 1 1/4 pounds), scrubbed and debearded; 3 (6-ounce) red snapper or other firm white fish fillets, cut into 1-inch pieces; 1/3 cup chopped fresh parsley; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh thyme; 6 lemon wedges

Servings: persons

Stock:
1 1/2 teaspoons olive oil
1 1/2 cups sliced celery
3/4 cup sliced carrot
2 tablespoons tomato paste
3 garlic cloves, minced
1 onion, peeled and quartered
8 thyme sprigs
1 bunch parsley
1 pound fish bones
5 cups water
Soup:
2 tablespoons olive oil
1 cup finely chopped carrot
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
2 cups chopped seeded peeled tomato
2 tablespoons tomato paste
1/2 teaspoon saffron threads, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup pinot noir or other spicy dry red wine
30 mussels (about 1 1/4 pounds), scrubbed and debearded
3 (6-ounce) red snapper or other firm white fish fillets, cut into 1-inch pieces
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
6 lemon wedges

1
To prepare stock, heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add celery and next 4 ingredients (through quartered onion); saute 4 minutes. Add thyme, parsley, and bones. Pour 5 cups water over mixture; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a sieve into a bowl; discard solids.
2
To prepare soup, wipe pan dry with a paper towel. Heat 2 tablespoons oil in pan over medium-high heat. Add 1 cup carrot, sliced onion, and 4 garlic cloves; saute 4 minutes. Stir in tomato and next 4 ingredients (through salt); cook 1 minute. Add wine; bring to a boil. Cook 8 minutes or until liquid almost evaporates. Stir in stock; bring to a boil. Stir in mussels and fish. Cover and cook over medium-high heat 4 minutes or until mussels open and fish flakes easily when tested with a fork or until desired degree of doneness; discard any unopened shells. Remove from heat; stir in 1/3 cup parsley, oregano, and 1 tablespoon thyme. Serve immediately with lemon wedges.

762

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Stock:, 1 1/2 teaspoons olive oil, 1 1/2 cups sliced celery, 3/4 cup sliced carrot, and more.

Yes, Cioppino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cioppino

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