My version of Cioppino

Fish Stew-Cioppino

cioppino in jars
Cioppino packed for lunch

I love fish stew. I add lots of leeks and fennel to the tomato rich broth. I also hate cleaning mussels and clams. So I make what I call a poor man’s cioppino.

1 or 2 leeks, chopped finely

1 fennel, chopped finely

4 cloves (or more) of garlic, minced

1 quart jar of tomatoes, pureed

1 or 2 quarts (pot size dependent) of chicken or fish broth

1 can of canned clams (with the juice)

Filet of salmon

Filet of white fish (optional if you are content with just salmon)

Shrimp (as much as you wish, all the seafood is added based on how thick you want your soup to be)

2 cups of white wine (one for the soup, one for the cook)

Bay leaf


Salt/pepper to taste (you can make it spicy by adding red pepper flakes)

Saute the fennel and leek with butter for five minutes, then add garlic and give it another minute on the heat. In a soup pot, add the broth and tomato puree, salt/pepper and bay leaf, bring that to a boil and reduce the heat to medium. Add the fennel, leek and garlic mixture to the soup. Give it a few minutes to meld together. Add the can with clams and the juice. Add the white wine. Have a sip of wine. Add the fish and let that cook for a few minutes and then add the shrimp and let that cook for a a few minutes (not to over cook the shrimp). Done and delicious! Serve with a crunchy piece of toast or with a Parmesan crisp.

2 Replies to “My version of Cioppino”

    1. It really is Jim! I think that most of the flavors come from the fennel, tomatoes and the leek…so you can add just about any sea food and it will be delicious! Oh and the wine, wine really helps 🙂 Thanks for reading!

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