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Simple Cioppino Style Soup

Posted by Tanner Strangman on

This is a simple Cioppino-esque recipe that was given to me by one of our employees, here at San Diego Seafood. This is by no means a traditional Cioppino but it is just as delicious. Let's get started.

Here's what you'll need:

  • Bell Peppers
  • Red Wine 1 cup
  • Swordfish (bellies work the best)
  • Shrimp
  • Clams
  • Mussels
  • Potatoes
  • Serrano Pepper
  • Lime Zest
  • Lime Juice
  • Fresh Oregano
  • Thai Basil
  • Bay Leaf
  • Parsley
  • Tomatoes
  • Celery
  • Garlic
  • Louisiana Cajun Stock
  • Water

Chop peppers, onion, celery, garlic, and serrano peppers . Satuee all of them together till they start to soften. Add Cajun stock, tomato sauce, red wine, 56 oz. of water, tomatoes, lime zest, and lime juice. Put bay leaf, basil, and oregano in a cheese cloth and tie it closed. Add that to the pot. Bring to a boil. Once boiling add chopped potatoes, cut into 1 in pices. Let that simmer for about an hour. Then bring to high heat/ boil and add the fish. Once the fish is in the pot turn off the heat and cover. The residual heat will cook the fish perfectly. Wait 8 mintues before serving. Add salt and pepper to taste. Garnish with chopped parsley. Enjoy!