Cheap-O Cioppino

Submitted by keelyshaw

"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!"

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 1 pot o' soup
• Serves: 4

ingredients

• 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

directions

1. Saute onion and garlic in evoo on med/high heat in a large dutch oven, or stew pot.
2. After browned, add tomatoes, stock, olives, roasted red peppers wine, all seasonings.
3. Simmer for 25 minutes on med/low, covered.
4. Defrost frozen mixed seafood under running water (approx. 4 minutes).
5. Add cubed cod into broth and simmer on low for 10 minutes.
6. Add mixed seafood to the soup, cover and simmer 5 more minutes.
7. Serve with crusty garlic bread and a nice white wine!