Cioppino Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup dry white wine
• 2 cups chicken stock
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed and soaked
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound white fish, cubed
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Crusty bread, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until it softens, about 5 minutes.
2. Add the garlic, thyme, oregano, and red pepper flakes and cook for 1 minute, stirring constantly.
3. Add the diced tomatoes, white wine, and chicken stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
4. Add the mussels and clams to the pot and cover. Cook for 5-7 minutes or until they open. Discard any that do not open.
5. Add the shrimp and fish to the pot. Cook until the shrimp are pink and the fish is cooked through, about 5 minutes.
6. Season the soup with salt and black pepper to taste.
7. Serve the soup hot, sprinkled with fresh parsley. Offer crusty bread on the side for dipping.

Verdict:

This Cioppino soup recipe is a delicious treat for any seafood lover. The combination of mussels, clams, shrimp, and fish in a savory tomato broth is truly irresistible. The soup pairs perfectly with crusty bread for dunking.

Serving suggestions:

• Pair with a crisp white wine for a refreshing summer meal.
• Serve with a side salad to balance out the richness of the soup.
• Add more red pepper flakes for a spicier version of the soup.