Zuppa Di Pesce, Cioppino, or Fish Stew

Total Time
Prep 20 mins
Cook 40 mins

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

Ingredients Nutrition


  1. In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
  2. Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
  3. Add wine and herbs reduce wine cooking for 10 minutes.
  4. Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
  5. Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
  6. Add to pot simmering 15 minutes.
  7. Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
  8. Check for seasoning adding more salt and pepper if needed.
  9. Garnish with crushed pepper flakes and fresh parsley.
Most Helpful

The soup fit my current low cal, low carb diet perfectly and I knew by looking at the ingredients that this recipe had to be a winner and it was. What a great flavored soup! I used Knorr shrimp bouillon instead of the shrimp stock and I used a jar of marinara sauce as a substitute for one of the cans of tomatoes. I also added more garlic and a few dashes of hot sauce. Yummm.....the flavors simply danced in my mouth!

beckas January 15, 2007

I fixed this for our dinner the other night and all I can say is WOW!! I cut the recipe in half used 3/4 of a can of diced tomatoes (28 oz. italian), about 1 1/2 cups of crushed tomatoes and used a piece of sea bass, one tilapia fillet, some shrimp and almost 1/2 a package of Trader Joe's Seafood mix (put shrimp and the seafood mix in towards the end till cooked). I did add a little (about 1/4 tsp.) of fennel seed along with the other spices and followed the rest of the recipe. I did use kale, which we loved because it retains some of its texture and doesn't get mushy. Thank you for another wonderful recipe.

mama smurf July 10, 2010

This is very good. My son thought their were too many veggies in it. I think the fennel was a bit much for him. I think I would have liked it better with three 14 oz cans of diced tomatoes instead of 2 28 oz cans. I loved using the broth made from the shrimp shells. And I think the white wine is a good choice. A lot of the recipes call for red wine and I think that would be way too overpowering. I used haddock as the fish and it was very nice. I think jumbo shrimp would be the best choice. I used large and they shrunk quite a bit.

DriveThruDodger January 31, 2010