Cioppino – Italian Fish Chowder is an amazing Italian San Franciscan mixture that creates a flavour to remember. The combination of the fail safe classics of clams, shrimp, white fish and dry white wine are the base of this dish. When you add the herbs and garlic, blended with the tomato juice, this recipe becomes outstanding. You can see why Italians have cooked variations of this recipe for centuries. To use a phrase I heard recently, “You could put that on a flip flop and it would still taste amazing”. This is a recipe I would strongly recommend for anybody who enjoys seafood.
Cioppino - Italian Fish Chowder
- 3 cups Tomato juice 750 ml
- 1 medium onion chopped
- 1/2 tsp Dried marjoram 2 ml
- 3 ribs celery thinly sliced
- 1/2 tsp dried oregano 2 ml
- 4 cloves garlic finely chopped
- 1/4 tsp dried rosemary 1 ml
- 1 lb firm white fish 500 g
- 1 cup sliced fresh mushrooms 250 ml
- 12 large fresh clams still in the shell
- 12 large Shrimp unpeeled
- 1/3 cup dry red wine 80 ml
- 1 bunch parsley for garnish
- 2 large lemons sliced into wedges
- Parmesan cheese for garnish
- In a large pot over moderate heat bring the tomato soup, onion, marjoram, celery, oregano, garlic, rosemary, and half the fish to a boil, and simmer for 1 hour to thicken the broth.
- Add the remainder of the fish, mushrooms, clams, shrimp, and red wine and simmer for 10 minutes, or until the fish is firm to the touch and the clams have opened.
- Discard any unopened clams.
- Serve in heated bowls with a sprinkle of Parmesan cheese and chopped parsley, and a lemon wedge on the side.