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  • Ellie's Cioppino

    1 vote
    Ellie's Cioppino
    Prep: 20 min Cook: 5 min Servings: 4
    by Joanne
    121 recipes
    >
    Another good recipe by Ellie Krieger for the classic Italian Fish Stew. Delicious and healthy. What more could we ask?

    Ingredients

    • 1 TBS olive oil
    • 1 onion, chopped
    • 2 celery stalks, chopped
    • 4 tsp minced garlic
    • 1 TBS chopped fresh thyme (A thyme tip: Take the fresh little twig of thyme and simply rub your fingers down the stalk in the opposite direction of which the little leaves grow. They will fall off easily and you can chop them from there if you wish but their small enough, I leave them whole).
    • 1 bay leaf
    • 1/4 tsp crushed red pepper flakes
    • 1 TBS tomato paste
    • 1 cup white wine
    • 1 28 oz can diced tomatoes
    • 1 cup water
    • 1 TBS red wine vinegar
    • 3/4 tsp salt
    • 1/2 tsp black pepper
    • 1/2 lb raw shrimp – peeled and deveined
    • 1/2 lb scallops
    • 1/2 lb skinless halibut fillet, cut into 1” chunks *Our store did not have the halibut. The fish monger said it doesn’t sell this time of year because it’s expensive. I bought swordfish instead and cut off the tough end skin. It worked great!
    • HomeAboutBaking FunNutrition/FitnessRecipesCEimB Cioppino
    • 2010 November 18tags: cooking fish, easy cioppino, Ellie Krieger, fish soup, Italian fish stewby Joanne
    • .This week’s Craving Ellie pick is by Margaret of Tea and Scones. Such a cozy little site with good things always cooking.
    • Cioppino. I kept wanting to add an “h” in the spelling since it’s pronounced “Cho-pee-no”. After you get the spelling right, you can find out what it is: Italian fish stew. It’s one of my favorites and Ellie’s recipe didn’t disappoint.
    • 1 TBS olive oil
    • 1 onion, chopped
    • 2 celery stalks, chopped
    • 4 tsp minced garlic
    • 1 TBS chopped fresh thyme (A thyme tip: Take the fresh little twig of thyme and simply rub your fingers down the stalk in the opposite direction of which the little leaves grow. They will fall off easily and you can chop them from there if you wish but their small enough, I leave them whole).
    • 1 bay leaf
    • 1/4 tsp crushed red pepper flakes
    • 1 TBS tomato paste
    • 1 cup white wine
    • 1 28 oz can diced tomatoes
    • 1 cup water
    • 1 TBS red wine vinegar
    • 3/4 tsp salt
    • 1/2 tsp black pepper
    • 1/2 lb raw shrimp – peeled and deveined
    • 1/2 lb scallops
    • 1/2 lb skinless halibut fillet, cut into 1” chunks *Our store did not have the halibut. The fish monger said it doesn’t sell this time of year because it’s expensive. I bought swordfish instead and cut off the tough end skin. It worked great!
    • 2 tsp fresh chopped parsley

    Directions

    1. Heat the oil over medium high in a large soup pot.
    2. Add the onion and celery and cook for 5 minutes.
    3. Add the garlic, thyme, bay leaf, red pepper flakes and cook one more minute.
    4. Add the tomato paste and the wine.
    5. Bring to a boil and cook for 3 minutes.
    6. Add the tomatoes, water and bring to a boil.
    7. Reduce to simmer and cook 10 minutes.
    8. Stir in the vinegar, salt and pepper. *You can make the recipe to this point up to 3 days in advance. Simply proceed as follows if you pre make the broth....
    9. Bring to a boil.
    10. Add the fish, reduce heat to simmer and let cook about 5 minutes or until the fish is cooked. Garnish with parsley and eat with your favorite bread for dipping.

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