Zuppa Di Pesce, Cioppino, or Fish Stew
The recipe Zuppa Di Pesce, Cioppino, or Fish Stew can be made in about 1 hour. This recipe makes 15 servings with 178 calories, 21g of protein, and 3g of fat each. For $3.1 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 8 people have made this recipe and would make it again. A mixture of scallops, saffron, seafood stock, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather pricey main course. Winter will be even more special with this recipe. It is brought to you by Food.com. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns an amazing spoonacular score of 85%. Try Zuppa di pesce alla napoletana (Neapolitan-Style Fish Stew), Zuppa Di Pesce Fish Soup, and Cioppino Fish Stew for similar recipes.
Servings: 15
Ingredients:
4 anchovies (optional)
1 bay leaf
1 teaspoon black pepper
2 (28 ounce) cans diced tomatoes
5 ounces diced carrots
1 celery, diced (4 ounces)
1 (8 ounce) can baby clams, and juice
1 lb tilapia fillets (white flesh fish) or 1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 teaspoon dried crushed coriander seed
1 teaspoon dried basil
5 ounces diced fresh fennel (finocchio or anise)
1⁄4 cup fresh parsley
fresh parsley
4 garlic cloves, minced
4 cups kale, rough chopped
1 lemon, zest of
1 -3 tablespoon olive oil
8 ounces onions, minced
1 teaspoon dried oregano
1 cup diced potato
red pepper flakes, to taste
1 pinch saffron
2 teaspoons salt
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
3 ounces fresh diced shiitake mushrooms
1 lb shrimp, shelled and deveined reserve shells for stock
4 cups shrimp stock, from shrimp shells or 4 cups water
1 cup white wine
1 tablespoon Worcestershire sauce
Equipment:
pot
Cooking instruction summary:
In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms saut till translucent about 5 minutes.Add wine and herbs reduce wine cooking for 10 minutes.Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.Add to pot simmering 15 minutes.Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.Check for seasoning adding more salt and pepper if needed.Garnish with crushed pepper flakes and fresh parsley.
Step by step:
1. In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms saut till translucent about 5 minutes.
2. Add wine and herbs reduce wine cooking for 10 minutes.
3. Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
4. Add to pot simmering 15 minutes.
5. Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.Check for seasoning adding more salt and pepper if needed.
6. Garnish with crushed pepper flakes and fresh parsley.
Nutrition Information:
covered percent of daily need
