CIOPPINO!! Say it loud! No, it’s not your favorite Italian Uncle, it’s much better than that. It is a hearty rich tomato stew with seafood and a little kick of spice. Man on man this stuff is addicting.
My husband is not a fish person. Lucky for me he works a couple nights a week Ubering. This means me and my girls can get together and have FISH NIGHT!! WOO WOO! It’s kind of become a thing at McBoxHage Manor. This has quickly become a staple out our house. Makes me wish every night was FISH NIGHT!!!
I had never had cioppino until I got a recipe box from Hello Fresh. I loved their version so much I decided to kick it up a notch and add chorizo and shrimp. It was so damn good I had to Cher it on here. Don’t worry you can substitute chorizo for soyrizo to make it pescatarian/vegetarian(ish) friendly.
Serves: 6 people
- 1 tbs Olive Oil
- 1 medium Yellow Onion
- 1 Bell Pepper - I like using yellow or orange. I like the pop of color and they have a milder flavor than green bell peppers.
- 1 tsp Minced Garlic
- 2 tsp Dried Oregano
- 2 tsp Red Chili Flakes
- 7 oz Beef Chorizo - You can substitute Soyrizo if you aren't meat eaters.
- 28 oz of Italian Peeled Tomatoes
- 2 cups Chicken or Veggie Stock
- Bunch of Fresh Parsley
- 1 lb Cooked Shrimp - peeled & deveined
- 1.5 lb Fresh Cod
- Chop onions and bell pepper into small ¼" pieces. Heat olive oil in 5qt pot and heat up on a medium heat and add the onions, bell pepper, garlic, oregano and chili flakes. Saute for about 3 minutes or so.
- Finely chop about 10 springs of parsley and add ½ to pot. Keep the other half to garnish.
- Add chorizo (soyrizo) and let it begin to brown. Make sure to chop it up into small crumbles.
- Add the Italian Peeled Tomatoes. Let these simmer for couple minutes. Once heated start crushing them down.
- Add your stock. If you are using the veggie or chicken stock cubes make sure to add them to water and heat up the microwave so the they can dissolve properly. Give it a good stir.
- You can add salt and pepper to taste. Turn heat down, cover and let simmer for about 12 - 15 minutes.
- Season the cod with Old Bay Seasoning on both sides. Cut into 3 x 2 pieces.
- If you are working with frozen shrimp - dethaw using warm water in a colander. Season shrimp with Old Bay Seasoning.
- Add shrimp to the pot - stir. Then gently place the cod into the tomato mixture - don't completely submerge. Let cook for about 5 minutes with the lid on.
- Serve in big bowls and garnish with a sprinkle of fresh parsley.
- For extra credit - take a French baguette and cut into ½" slices. Drizzle with olive oil and sprinkle a little garlic salt on top. Turn the broiler on 400 and cook for about 5 minutes or until nice and crispy. Add a sprinkle of parsley and serve with the cioppino. So yummy to dip into the saucy tomato broth!