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!
- 453.59 g frozen salad shrimp (really frozen mixed seafood)
- 453.59 g cod fish fillet (cubed)
- 396.89 g diced tomatoes
- 29.58 ml tomato paste
- 1 onion (diced)
- 29.58 ml olive oil
- 473.18 ml fish stock (diluted in 2 cups water) or 473.18 ml fish sauce (diluted in 2 cups water)
- 59.14 ml kalamata olive (sliced)
- 177.44 ml roasted red pepper (chopped)
- 59.14 ml red wine
- 4 garlic cloves (minced)
- 4.92 ml oregano
- 4.92 ml basil
- 1.23 ml 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!