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Nutrition Facts
Serving Size 1 (306g) Recipe makes 15 servings The following items or measurements are not included below: 1 lemons, zest of shrimp stock
Calories 198
Calories from Fat 25		(12%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 694mg		28%
Potassium 904mg		25%
Total Carbohydrate 20.3g		6%
	Dietary Fiber 3.7g	14%
	Sugars 6.7g
Protein 22.0g		44%
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Easy & Light Spring Dinner - Apr09

magpie diner

Zuppa Di Pesce, Cioppino, or Fish Stew

Recipe #116488 | 1 hour | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: ~Rita~
Apr 12, 2005

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

SERVES 15 (change servings and units)

Ingredients

1-3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or water
1 lb tilapia fillet or catfish fillet or cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice

Garnish

red pepper flakes, to taste
fresh parsley

Directions

1
In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
2
Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
3
Add wine and herbs reduce wine cooking for 10 minutes.
4
Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
5
Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
6
Add to pot simmering 15 minutes.
7
Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
8
Check for seasoning adding more salt and pepper if needed.
9
Garnish with crushed pepper flakes and fresh parsley.

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Featured Reviews for This Recipe

From: MommyToTwo

On Apr 25, 2009

This stew is delicious. Don't let the long list of ingredients put you off from making this dish - it is well worth it. We put cod in ours but think tilapia would be better. We put absolutely everything in it - including the anchovies - and it was delicious. We served this over rice and it was perfect.

1 person found this review helpful

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From: magpie diner

On Apr 17, 2009

Delish! Made for a dinner party for 8 people. There was plenty. I don't know if it would have fed 15, but certainly 10 because we have a nice bowl of leftovers for tonight. I have made many a cioppino over the years, but I think this is my favourite recipe so far. Sometimes there just isn't enough in this dish aside from fish and tomatoes. This recipe has such a nice blend of flavours. Don't be tempted to leave out the fennel, I think it's one of the best parts!! I did leave out the shiitake and anchovies just because I didn't have any. I made the sauce in the morning, and then left it in the crock pot all day to 'stew'. Put it back on the stove with the seafood and fish about 40 mins before serving. Pull out your big pot for this one, you'll need it! Thanks Rita!

1 person found this review helpful

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From: CoolMonday

On Apr 3, 2005

The flavors in this "Zuppa" were outstanding. Someone wanted a glass to drink the liquid... but I said no no no.... I followed the recipe exactly but I think next time I would use spinach rather then kale... Just a personal choice. I did use one pound each of shrimp, cod, scallops, small clams, and mixed seafood with octopus, squid, clams, shrimp and scallops. Thanks for a great recipe Rita... Everyone rated it at least a 5.

3 people found this review helpful

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From: beckas

On Jan 15, 2007

The soup fit my current low cal, low carb diet perfectly and I knew by looking at the ingredients that this recipe had to be a winner and it was. What a great flavored soup! I used Knorr shrimp bouillon instead of the shrimp stock and I used a jar of marinara sauce as a substitute for one of the cans of tomatoes. I also added more garlic and a few dashes of hot sauce. Yummm.....the flavors simply danced in my mouth!

2 people found this review helpful

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