This hearty shrimp and fish stew is inspired by cioppino, an Italian-American dish that originated in San Francisco.
Serve with crusty bread to soak up every last bit of the savory broth.
Cod is a white fish with a mild flavor that won’t overpower the other flavors of the dish.
Photo: Christine Ma
Sea bass is similar and a good alternative.
If you want to experiment with a meatier fish, mahi-mahi or halibut will work well too.
To add texture, we also use shrimp.
Christine Ma
To save time, we recommend buying shrimp that have already been peeled and deveined.
We cut the shrimp in half lengthwise so they cook quickly and are easier to eat with a spoon.
Chopped onion is always a good bet, followed by celery to complement the flavors.
Christine Ma
The Broth
We call for reduced-sodium chicken broth as the base of our soup.
Chicken broth has a mild yet savory flavor that works surprisingly well in fish stew.
A splash of white wine adds depth and a little tanginess.
Christine Ma
Diced tomatoes give the broth a bright flavor, while tomato sauce adds body.
Tomatoes are an essential part of cioppino, but not all fish stews have them.
Cut shrimp in half lengthwise.
Refrigerate until ready to use.
Heat oil in a large saucepan over medium heat.
Add onion, celery, and garlic and cook, stirring occasionally, until tender, about 5 minutes.
Carefully stir in 1 cup broth and wine.
Bring to a boil.
Reduce heat to a simmer and cook for 5 minutes.
Stir in drained tomatoes, tomato sauce, oregano, salt and pepper.
Return to a boil, then reduce heat to a simmer, cover and cook for 5 minutes.
Gently stir in fish and shrimp.
Return to a boil, then immediately reduce heat to low.
Sprinkle with parsley before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
