Zuppa Di Pesce, Cioppino, Or Fish Stew Recipe

Name: Zuppa Di Pesce, Cioppino, Or Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -3 tablespoon olive oil; 8 ounces onions, minced; 4 garlic cloves, minced; 4 anchovies (optional); 1 celery, diced (4 ounces); 5 ounces diced fresh fennel (finocchio or anise); 5 ounces diced carrots; 1 cup diced potato; 3 ounces fresh diced shiitake mushrooms; 1 cup white wine; 1/4 cup fresh parsley; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried crushed coriander seed; 1 bay leaf; 4 cups kale, rough chopped; 2 (28 ounce) cans diced tomatoes; 1 tablespoon Worcestershire sauce; 1 lemon, zest of; 1 pinch saffron; 2 teaspoons salt; 1 teaspoon black pepper; 4 cups shrimp stock, from shrimp shells or 4 cups water; 1 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish); 1 lb shrimp, shelled and deveined reserve shells for stock; 1 lb scallops; 1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional); 1 (8 ounce) can baby clams, and juice; Garnish; red pepper flakes, to taste

Servings: persons

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
Garnish
red pepper flakes, to taste
fresh parsley

1
In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
2
Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms saute till translucent about 5 minutes.
3
Add wine and herbs reduce wine cooking for 10 minutes.
4
Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
5
Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
6
Add to pot simmering 15 minutes.
7
Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
8
Check for seasoning adding more salt and pepper if needed.
9
Garnish with crushed pepper flakes and fresh parsley.

873

kcal

Calories

Fat

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 31 ingredients. The key ingredients include: 1 -3 tablespoon olive oil, 8 ounces onions, minced, 4 garlic cloves, minced, 4 anchovies (optional), and more.

Yes, Zuppa Di Pesce, Cioppino, Or Fish Stew falls under the Seafood 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.

Zuppa Di Pesce, Cioppino, Or Fish Stew

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