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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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! 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!
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