Cioppini (Hearty Seafood Soup) recipe
This is a San Francisco tradition. They say that the fishermen used to gather around the fire and each "chip in" whatever extras they had leftover from the day to make the soup. So really the seafood is very interchangeable. Serves 10.
- 1/4 cup olive oil
- 1 large onion, chopped small
- 1 clove garlic, minced
- 2 cups chopped fennel
- 2 cans diced tomatoes
- 4 quarts vegetable stock
- 2 cup white wine
- 2 jars clam juice
- 2 bay leaves
- 1 tablespoon dry oregano
- 1/2 pound shrimp, peeled, deveined, and cut in half
- 1/2 pound crab meat
- 1/2 pound bass, or other hearty fish, cut into 1-inch pieces
- 1 dozen clams, scrubbed clean
- 1 dozen mussels, scrubbed clean
- 1 cup chopped parsley
- salt and pepper, to taste
- crusty baguette
Place the olive oil over medium heat in a very large soup pot and saute the onion and fennel until translucent, about 5 minutes. Add the garlic and cook 3 minutes more.
Pour in the tomatoes, stock, wine, and clam juice. Add the bay leaves and oregano. Simmer for 10 minutes.
Bring the soup to a boil and add all the seafood and the parsley. Cover and keep at a simmer. Cook for 15 to 20 minutes or until the shrimp and fish are opaque, and the clams and mussels are opened.
Taste and season with salt and pepper.
Do not eat any clams or mussels that don't open. Serve with crusty baguette.
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