Chop chop Cioppino

Cioppino is a fancy name for fish soup and this version can be on the table in less than 30 minutes without sacrificing flavor.  It’s an easy fix if you keep portions of your favorite fish and shrimp in the freezer.  For the aromatics I use whatever I have on hand including onions, garlic, fennel, celery, carrots and rutabaga.  Serve with udon or buckwheat noodles makes a hearty meal and plenty of leftovers for lunch the next day.

Chop chop Cioppino
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Chop chop Cioppino
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Ingredients
Servings:
Instructions
  1. In a medium sauce pan saute the onions, celery, fennel (if using) for 5 minutes in olive oil. Add garlic and cook for another minute.
  2. Season with salt, pepper and red pepper flakes
  3. Add tomato sauce, stock, vinegar, oregano and bay leaf. Cook on medium low heat for 15 minutes.
  4. Turn heat down to low and add the fish and shrimp. Gently poach for a few extra minutes until cooked through
  5. Add spinach (if using) and cooked noodles (that have been rinsed in cold water after cooking according to package directions). Discard bay leaf and serve.
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