Cioppino-Style Soup
This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada
Ingredients
- 2 tablespoons olive oil
- 2 medium red onions, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1 carton (32 ounces) vegetable stock
- 1 cup dry red wine
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes, optional
- 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
- 1 can (6 ounces) lump crabmeat, drained
- 2 cod fillets (6 ounces each), cut into 1-inch pieces
- 1/3 cup chopped fresh parsley
- Shredded Parmesan cheese, optional
Reviews
I am a huge cioppino fan. This is the next thing to full fledged cioppino stew. In addition to great flavor, it is easy to make. While I have used crab meat before, I prefer to use bay scallops.
This is one the best recipes I’ve ever made and eaten! The first time I made it I used shrimp, scallops and rock fish. Tonight I made it with shrimp, scallops and rock fish. Served it with crustinis for dipping or tear up like croutons. Thanks for a great recipe!
nice
Boy, oh, boy! This recipe is delicious! I wasn't sure what to expect - but I was pretty blown away at how flavorful the broth was. The fish was tender and a perfect amount -- not too little or too much. Next time I make this - I'm going to serve it with crostini. Thanks for your recipe, Nancy!
Boy, oh, boy! This recipe is delicious! I wasn't sure what to expect - but I was pretty blown away at how flavorful the broth was. The fish was tender and a perfect amount -- not too little or too much. Next time I make this - I'm going to serve it with crostini. Thanks for your recipe, Nancy!