September Soups: Cioppino
Here we are, our final September Soup! I kinda think I saved the best for last.... Yes I definitely did save the best for last. If you're a Noted Nina the Podcast listener (you better be) you'll know that I named this Cioppino, not only the best thing I've ever cooked but I think also one of the greatest things I've ever eaten.
So this isn't really a "soup"... I mean you can definitely eat it with a spoon, but it's a little different from the other 3 soups I made this month. But honestly, it doesn't matter what you wanna call this, it's freakin gooooood, okay? Alright, alright, let me get into it!
What You'll Need:
- 1 medium onion
- 5-6 cloves of garlic
- 2 tbsp olive oil
- 2 anchovy fillets
- 1 can of San Marzano tomatoes (I got "Cento - Peeled Tomatoes" and just crushed them with my hands)
- 1 - 8 oz. can of tomato sauce
- 1 cup of white wine
- 1 cup of fish stock (I used Snow's - Clam Juice)
- fish of your choice (I used about 1 lb of shrimp, 2 lbs of mussels, and a 1 1/2 lbs of cod)
- 3 tbsp flour
- 1 lemon sliced
- seasoning (salt/pepper & crushed red)
- fresh parsley
1. Add your oil to a BIG pot and saute your chopped onion, garlic and anchovies until soft. Cut your cod into chunks and very lightly cover in flour. This is a good time to season, add salt/pepper and crushed red pepper. Once the onion, garlic, anchovy mixture is done move it to the side and quickly saute the cod (like literally 30 seconds on each side). Take the cod out and put it to the side.
2. Crush up your San Marzano tomatoes (this gives it a lot of texture and flavor that regular tomato sauce wouldn't, I really recommend crushing them yourself). Pour in one cup of white wine and get all the brown bits from the bottom of the pan. Next, pour in the crushed tomatoes, the small can of sauce, and the clam juice. Cover the pot and bring it to a simmer.
3. While the broth mixture is heating up, check out your fish. I peeled the shrimp (but you can keep the shells on for more flavor if you want) and rinsed off the mussels and check to make sure they're all good. If any of the mussels are open, don't use them.
4. Slice up the lemons and add them to the broth (I only left the lemons in for a few minutes because I didn't want the mixture to be too bitter). Turn the heat to medium and add the cod into the sauce and let it cook for about 3-4 minutes before putting the shrimp in. Next add your shrimp and cover, let that cook for 2 minutes or so before adding the mussels. The mussels cook really quickly. So add them, cover and get ready to eat.
5. Once all the mussels have opened, add in your fresh parsley and lightly stir that in. Serve with toasted bread.
This is literally the most delicious thing EVER! It's so good, it's so hearty. Ugh, I want some right now!! The cod breaks up a bit, the shrimp is plump and juicy, and the mussel shells double as the perfect little spoon.
I had never cooked with mussels before so it was a bit intimidating but they are actually super easy to make. I do wanna mention that this isn't really a budget friendly meal. Fish is pretty expensive but it is sooooo good when you want to splurge. Trust me, it's worth it!
I'm really excited to make this again.. and since it turned out so yummy, I think I'll make it again for my families Christmas Eve 7 fishes meal. Soooo, family.... GET EXCITED! I love how many different ways this can be made. Switch up the fish, make it spicier, serve it over pasta, serve it over rice. There are so many different options.
Please, please, please if you make this.. send me some pics! I wanna see, I wanna drool, I wanna come over and have dinner with you!! I hope you guys loved this recipe and all the other September Soup recipes. I love doing these posts (mostly because I get to make and eat all these yummy foods) so be on the look out for some more! Until next time..