what is another name for fish soup

Cioppino (pronounced chuh-pee-no) is a famous seafood stew created by Italian-American immigrants in San Francisco. While related to many Italian and other Mediterranean fish stews this homey seafood stew recipe with halibut, shrimp, and mussels is an example of adaptation and ingenuity.

An intensely satisfying seafood stew containing a wonderful jumble of texture and flavor, this cioppino recipe combines a collection of clams, mussels, white fish and shrimp in a tomato-fennel broth. Our recipe makes a big batch of stew, so it’s perfect for the holidays – and if you celebrate the Feast of the Seven Fishes, you’ve knocked out four fishes in one dish! This stew has really become huge fan favorite, and its easy to see why.

Although there is some amount of work to be done in cleaning, deveining and otherwise prepping the seafood, once that is behind you the stew comes together very quickly.

This cioppino recipe makes for a showstopper Sunday supper, and is infinitely adaptable — substitute scallops for the shrimp, cockles for the clams or lobster for the white fish. Use whatever looks best at your fish counter! I’ve included a recipe here for a Parsley-Olive Gremolata to add a pop of freshness to the finished stew. The combination of orange zest, garlic, parsley and olives bring a fragrant liveliness that contrasts nicely with the briny seafood. Seafood is a key component of the Mediterranean diet, which is why you’ll find hundreds of healthy, hearty seafood recipes on the Mediterranean Dish. Once youve tried this briny and savory Cioppino recipe, test your kitchen skills with Steamed Mussels in White Wine or Baked Cod with Lemon and Garlic. Or, try your hand at another Italian classic: Linguine Alle Vongole (Linguine With Clams).

There are many stories about the origin of this stew, but all agree that it was created by Genoese immigrants using the Pacific seafood so abundant in their new home of San Francisco. Similar to many fish-based stews found all over the Mediterranean such as Tuscan cacciucco or French bouillabaisse, cioppino recipes include infinite variations of seafood in a tomato and wine broth. True to its San Francisco origins, cioppino is traditionally served with grilled sourdough bread for dunking.

What is another word for fish stew?

Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.

Do you love seafood? Then you’ll enjoy this easy Bouillabaisse recipe for delicious French Seafood Stew infused with fragrant saffron. It‘s a perfect way to enjoy good seafood at home!

Im sorry if I disappoint you today if you stopped by to find a Japanese recipe. As I mentioned before, from time to time I share non-Japanese recipes though the majority of the food I prepare is Japanese. If my family liked what I cooked, then the recipe will be added to Just One Cookbook (our family recipe collection) for my future reference. I promise I will post a traditional Japanese food on Wednesday! The recipe I am sharing today is bouillabaisse. Its not difficult to make but the key to the great flavor is to get good seafood. I love the taste of warm tomato-based broth infused with saffron, mixed in really good seafood and a glass of white wine and some bread (my mouth is already watering).

I hope everyone had a wonderful weekend. The weather in San Francisco Bay Area for the past week had been cloudy, rainy, and cold. Its fairly unusual that we get any rain at all in June and I cant wait nice warm summer to arrive. I just want to thank everyone for your kind messages the past week about our cold, and I can finally say my kids and I are better! It took us forever to recover from this bug.

What is in Cioppino?

Really you can make this soup with any kind of fish or seafood you have on hand. It’s meant to use what was available during the day’s catch. I’ve used a combination of clams, mussels, flaky white fish and shrimp for this version of cioppino because they’re easily accessible to most people, regardless of their proximity to the ocean. But if you’re lucky enough to have access to a wide variety of fresh seafood, feel free to use whatever fish you love the most!

Cioppino has as many variations as there are fish in the sea, so go wild with crab, lobster, cockles or scallops. The only type of seafood I would avoid in this stew are oily, dense fish such as salmon, trout or tuna.

Unsure of which fish to choose? Ask the person behind the seafood counter! The seafood should be of the highest quality, and very fresh.

• Seafood: Clams, mussels, halibut or cod (use what you can find), and shrimp give this cioppino a variety of textures, colors and flavors. Look for white fish that is firm and clean smelling, with no “fishy” odor. Clams and mussels should be alive meaning when you tap the shells they should close slightly. Avoid shrimp that smell like ammonia, a sign of spoilage. Shrimp should be firm and not slimy. In a pinch, frozen white fish and frozen shrimp can be used, although I much prefer fresh. Allow frozen fish to thaw overnight in the fridge before proceeding.

• Seafood Stock: High quality boxed seafood stock is available at most grocery stores these days, or if you’re feeling ambitious, try making your own! Can’t find seafood stock? Substitute bottled clam juice or low-sodium chicken stock instead.

• White Wine: Some versions of cioppino call for white wine, others for red wine. I’ve chosen to use white wine here because I think it plays nicely against the types of fish I used in the recipe, but if you prefer a heartier tasting stew, by all means use red wine. This is an infinitely adaptable dish with endless variations!

• Vegetables: Onions and fennel provide the backbone savory notes of the stew, while tomatoes and roasted red peppers round it out with warmth and bright acidity. I chose to use jarred roasted red peppers for their smoky notes and store-bought convenience, but if you’re feeling ambitious you can roast your own. Not a fennel fan? Try substituting celery or simply omitting.

• Gremolata: An herbaceous cousin of pesto, gremolata is traditionally a mixture of parsley, lemon zest, garlic and oil. I swapped out lemon zest for orange zest and added briny olives to complement the seafood in this dish. Adding this is optional, but I think you’ll love the pop of freshness that the gremolata provides! Do ahead: gremolata can be made up to 1 day ahead and refrigerated. Allow to come to room temperature while you prepare the cioppino.

Fish Chowder Soup

FAQ

What is a fancy name for fish soup?

What is the term for seafood soup?

What is fish broth called?

What’s the difference between Cioppino and gumbo?

What soups are made with fish or seafood?

This is a list of soups made with fish or seafood . Sopa marinera — a Spanish seafood dish made with oysters, clams, seashells, crab, lobster, shrimp and spices like achiote and cumin Sopa de peixe – Portuguese fish soup, usually made using a tomato base.

What is fish soup?

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth . Traditionally, soups are classified into two main groups: clear soups and thick soups.

What is a fish soup in Indonesia?

Sopa de peixe – Portuguese fish soup, usually made using a tomato base. Very rich, it can include a variety of different seafood at the same time, and be a meal in itself. ^ Torode, John. “Spiced haddock chowder”. BBC. Retrieved 18 January 2016. ^ “Ikan kuah kuning”. budaya-indonesia.org (in Indonesian). Retrieved 24 April 2022.

Is fish soup a celebratory dish?

Celebratory Dish: In regions like Provence, France, fish soup, particularly Bouillabaisse, is considered a celebratory dish, served on special occasions. Healing Properties: Many cultures appreciate fish soup for its culinary value and healing properties, particularly for colds and flu. What Makes Fish Soup Special?