Seafood Tomato Soup

Name: Seafood Tomato Soup (Cioppino)
Yield: Makes 8 First-Course or 4 Generous Main-Course Servings
Cuisine: United States
Ingredients: 3 pounds firm-fleshed round fish such as red snapper or sea bass, filleted, skin removed, heads and bones reserved; 1-½ pounds shrimp, preferably with heads, peeled, deveined, shells and heads reserved; 1 quart fish or chicken broth or water; 3 pounds firm-fleshed round fish such as red snapper or sea bass, filleted, skin removed, heads and bones reserved; 1 quart fish or chicken broth or water; 1 quart fish or chicken broth or water; 24 mussels, scrubbed and beards pulled off; 4 live lobsters, 1-½ pounds each; ¼ cup olive oil; 2 cups dry white wine; 1 teaspoon dried oregano or marjoram or 2 teaspoons chopped fresh; 1 teaspoon dried oregano or marjoram or 2 teaspoons chopped fresh; 4 garlic cloves, finely chopped; 1 teaspoon chopped fresh or dried thyme; 2 medium-size onions, finely chopped; salt and pepper; salt and pepper; slices of French or Italian bread; slices of French or Italian bread; 1-½ pounds shrimp, preferably with heads, peeled, deveined, shells and heads reserved; 1-½ pounds shrimp, preferably with heads, peeled, deveined, shells and heads reserved; 1 cup tightly packed fresh basil leaves; 8 medium-size tomatoes, peeled, seeded, and chopped, or 4 cups canned, seeded and drained, chopped

Cioppino

Preparation info

Makes
8
First-Course

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

When I was growing up in San Francisco, cioppino, made with Dungeness crab, was a treat reserved for church dinners and mildly raucous social gatherings. The dish wouldn’t fit into a formal setting because the cracked crab was simmered, shell and all, in thick bright red tomato sauce—requiring everyone to wear a bib. The bibs always had cute little sayings on them, which made it impossible for the guests to take themselves seriously.

At the risk of spoiling the fun, this vers

Ingredients

Americas
United States
San Francisco
Fish course
Pescatarian

Ingredients

Method