Prep 20 mins
Cook 40 mins
While in the supermarket looking for mussels to prepare a French dish, I came across a bag of frozen mixed seafood. I already had some cod filets at home, and figured this would be a great (and inexpensive) way to make ciopinno soup. Not traditional, but it turned out hearty, delicious, and a definite keeper!
- 16 ounces frozen salad shrimp (really frozen mixed seafood)
- 1 lb cod fish fillet (cubed)
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 onion (diced)
- 2 tablespoons olive oil
- 2 cups fish stock (diluted in 2 cups water) or 2 cups fish sauce (diluted in 2 cups water)
- 1⁄4 cup kalamata olive (sliced)
- 3⁄4 cup roasted red pepper (chopped)
- 1⁄4 cup red wine
- 4 garlic cloves (minced)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄4 teaspoon marjoram
- salt and pepper
- Saute onion and garlic in evoo on med/high heat in a large dutch oven, or stew pot.
- After browned, add tomatoes, stock, olives, roasted red peppers wine, all seasonings.
- Simmer for 25 minutes on med/low, covered.
- Defrost frozen mixed seafood under running water (approx. 4 minutes).
- Add cubed cod into broth and simmer on low for 10 minutes.
- Add mixed seafood to the soup, cover and simmer 5 more minutes.
- Serve with crusty garlic bread and a nice white wine!