Ingredients
- 6 tablespoons virgin olive oil
- 1 medium onion, chopped 1/4 inch-dice
- 1 rib celery, sliced 1/4-inch dice
- 1 carrot, scraped and chopped 1/4-inch half moons
- 4 cloves garlic, thinly sliced
- 1 cup dry white wine
- 1 cup basic tomato sauce
- 1/2 pound grouper fillet, cut 1-inch cubes
- 1/2 pound snapper fillet, cut 1-inch cubes
- 1/2 pound halibut fillet, cut 1-inch cubes
- 1/2 pound cod fillet, cut 1-inch cubes
- Salt and pepper
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 4 slices of country bread
Directions
In a Dutch oven with a thick bottom, heat olive oil until smoking. Add onion, celery, carrots and garlic and cook until softened and light brown. Add white wine, tomato sauce and bring to a boil. Add fish, cover and bring to a boil. Lower heat and simmer 25 minutes. Check for seasoning with salt and pepper and adjust with water if too thick. Add parsley and stir through. Grill bread and place on bottom of each of 4 bowls. Divide soup among 4 bowls and serve.
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By suzpep_2012
ada, MI
on March 15, 2012
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Family loves this for lent. My husband can't eat shellfish, so this is a good "seafood stew".
I changed it up a little bit. I only used 1/2 the fish and add a pound of diced potatoes. Used thyme instead of parsley. And finished it with a TBL of butter.
By gbass_12690105
Beverly Hills, 43
on February 25, 2010
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This is a great fish stew. Just perfect! I also used skate! My family loved it. For those who cannot eat shell fish, this is fantastic. This has become our new tradition for Christmas Eve. Thank you Mario!
By defabbiodavid_7...
Port St. Lucie, FL
on February 17, 2007
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Mario has a great recipe with Cioppin, the ingredience were exactly to the point. It is a great Sea food chowder. My family is always asking when am I going to cook the Cioppin again.
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