May 29, 2013

Fish Stew

If you're hosting a dinner party, this soup will impress. Ciopinno comes from an Italian dialect and means to chop. Fishermen would chop the day's catch to make this flavorful soup. I take this to mean I can add any kind of fish and shellfish I please. I was inspired by this recipe which calls for many types of shellfish. That can add up to an expensive dinner. I'll try it that way when I'm actually having company, but for the two of us, this version is simpler and more budget-friendly.

Ingredients & Tools
  • 1 lbs. fish cubes or fish of your choice
  • 2 lbs. mussels
  • 1 28 ounce can of crushed tomatoes
  • 1 14 ounce can of chicken stock
  • 1 cup dry white wine
  • 1 onion
  • 6 cloves of garlic
  • 1 teaspoon crushed red pepper flake
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • Kosher salt
  • olive oil
  • large pot with tight-fitting lid

Do all your chopping. Chop the onion, garlic, and the fish cubes into smaller pieces, if necessary. I'm less likely to burn anything if I prepped all the chopping at the beginning of my cooking.

Add the dried herbs to several tablespoons of olive oil over low heat.

Add the onion and garlic and cook until the onion is translucent. Clean the mussels thoroughly and check they're all alive and closed.

Add a cup of good, dry white wine. Let the alcohol cook out for a few minutes. This smells amazing.

Add the chicken stock. What would someone on the Food Network say? "Layers and layers of flavor!"

Add the crushed tomatoes and simmer for 5 minutes.

Season the fish with salt and pepper. Add and stir gently.

Add the cleaned mussels and cover with a tight-fitting lid. Simmer gently until the fish is cooked through and all the mussels open, about 10 minutes. Discard any mussels that do not open.

Serve this with crusty bread and the rest of that wine. Buon appetito! 

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