Today I want to talk to you about a recipe of humble origin that I really like. It’s about the Cioppino recipe: an Italian-American fish soup that has conquered us. It is actually a combination of fish and shellfish served over a sauce made with wine, fish broth, tomato and other vegetables whose flavor is impressive.
Its origin comes from San Francisco, and the recipe was created by Italian fishermen in the area in the mid-19th century. There are two versions about the origin of the name ciopinno: some say that it is based on an Italian soup called ciuppin. Another version says that the fishermen used to get together at the end of the day and throw some discarded fish and shellfish in a common pot to make dinner. They called each other saying, “Hey you, chip in“, which could be roughly translated as “Hey you, join and share” and from there derived the word ciopinno to name the dish.
You can make it with more or less broth, but it always has to do with a lot of “stumble”, with abundant pieces of fish and shellfish, being more a plate of seafood with sauce than a usual soupalthough the resulting broth is frankly delicious.
For it to be perfect, it is preferable that the broth never boil, so it can be done perfectly in a CrockPot. will be necessary three hours on HIGH cook or if you have more time, eight hours on slow. Then we add fish and shellfish and we have it ready to eat. In a normal saucepan, we can have it ready in 45 minutes.
Chop the vegetables and sauté them for a few minutes in a pan with a few drops of olive oil. Add the tomato pulp or crushed tomato and transfer everything to a wide saucepan or a Crockpot. Add the wine and cook in the High or High position, so that do not get to cook but keep a very hot temperature.
when it takes an hour Add the fresh aromatic herbs and the fish broth. I put basil, coriander, thyme and oregano but you can use any bouquet garni that you have or any combination of aromatic herbs that you like. we let it continue cooking another hour on Alta or High position.
Prepare the fish by cutting the monkfish and cod into small pieces. We sauté the fish and the scallops in a pan for a couple of minutes and add it to the crockpot or our saucepan. We also add the raw prawns, clams and mussels and wait for them to open and finish cooking on the High or High position.
We discard the clams and mussels that have not been opened and we serve piping hot and finish the dish at the table by optionally adding a bit of crab meat to each serving -it can also be crab, crab or similar- sprinkled on top.
Crockpot Digital slow cooker to prepare many recipes | 4.7L | Stainless Steel, Black [SCCPRC507B]
With what to accompany the fish and seafood cioppino recipe
The fish and seafood cioppino recipe It is quite satiating since it is customary to accompany it with sliced toasted bread, which can be placed on the plate and soaked in the delicious broth. I recommend serving it with a very cold white wine.
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