Cioppino is an Italian-American seafood stew originating in San Francisco. Cioppino is traditionally made from the catch of the day. Ciopinno is traditionally made with seafood such as mussels, claws , crab, shrimp, clam and fish in a savory tomato-based broth.This San Francisco-style fish stew is nutritious and delicious. I made an easier version, with just fish and not seafood. The recipes is not set in stone and feel free to add your favourite seafood.
450 gram cod
250 gram salmon
1 can ( finley chopped tomatoes)
700- 800 ml water
2 gloves garlic
1 red bell pepper
1 large leek
1 tsp thyme
2 tsp fish stock
a pinch of cayenne pepper
oil for cooking
coriander for topping
- Heat a large pot over medium heat.
- Add onions and garlic and cook, stirring often, for about 2 minutes. A
- Add the chilli, leeks and bell pepper stirring often, for about 5 minutes.
- Add crushed tomatoes, water, thyme, and cayenne and season to taste with salt and pepper.
- Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 5 minutes.
- Add the salmon and cod and simmer to the fish is cooked for about 10-15 minutes.
- Garnish with coriander and serve.