Seafood soup picture

Cioppino - Italian Seafood Soup


Ingredients for 6 portions of Chiopino
(in Italian - cioppino)
6 ounces small uncooked, peeled shrimp,
6 oz. diced halibut (1-inch cubes),
6 oz. diced cod (1-inch cubes),
12 fresh, cleaned mussels ( frozen, cooked mussels can be used),
1 cup sliced celery,
1 chopped onion,
the white part of 1 leek, chopped,
1 diced carrot,
3 tablespoons extra virgin olive oil,
2 cups pomodoro sauce,
2-3 cups water or fish stock or vegetable stock,
sea salt and black pepper to taste,
fresh tarragon and thyme.


1. In a large saucepan, heat olive oil over medium heat and sauté garlic, onion, leek, celery and carrot for 5-6 minutes or until soft.

2. Add the pomodoro sauce and water (or fish stock), and bring to a boil.

3. Reduce heat and simmer the seafood soup for about 10 minutes.

4. Season to taste with salt and pepper, and add the fresh herbs and seafood.

5. Simmer covered for another 6-7 minutes. Add more liquid if needed.

6. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.

Tip: This is a healthy, low fat soup and is delicious as it is, I can assure you that, but if you wish to throw a few beans in it, well, it's your call. I did it after I had taken the photo, and it was amazing.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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