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

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

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