Seafood Cioppino
Seafood Cioppino is an incredibly flavourful tomato-based seafood soup. The best recipe is just the perfect amount of spicy. It is a light and healthy, brothy stew infused with dry white wine and loaded with mixed seafood. I am obsessed with how it feels super special, but is a deceptively quick and easy recipe.
Servings: 4 people as a main or 6 as a side
Ingredients
- 4 tbsp olive oil
- 1 large yellow onion finely diced
- Kosher salt
- 4 large cloves garlic minced
- ¼ tsp red pepper flakes
- 1 medium tomato diced
- 1½ cups unsalted chicken broth
- 1 cup bottled clam juice
- ¼ cup dry white or rose wine
- 3 tbsp butter
- 2 tbsp fresh parsley packed, minced
- 1 lb small clams
- 8 oz salmon or other fish
- 8 oz shelled raw shrimp or 6 oz cooked shrimp
Instructions
- Soak clams in 1 litre of cold water mixed with 1 tbsp salt for 10 minutes to force them to release any grit.
- Season salmon with ¼ tsp salt. Season shrimp with ¼ tsp of salt if using raw shrimp (the cooked kind has salt added).
- Heat oil in a large pot over medium-high. Add onion and a ¼ tsp of salt; cook until translucent and soft, 8-10 minutes, stirring occasionally.
- Add garlic and red pepper flakes; cook 2 minutes.
- Add tomato and cook 2 minutes to until soften.
- Stir in broth, clam juice, wine and 1 tsp more salt. Cover and bring to a simmer.
- Add clams, fish and shrimp and cover pot again. Cook until clams open and fish is just cooked through, about 5 minutes. Stir in butter and parsley and serve right away.