Every Christmas Eve, my family partakes in the Italian tradition of hosting a “Feast of the Seven Fishes” meal. As you might have guessed, it includes seven different fishes typically served over seven different courses. While in this day and age it’s completely acceptable to double up fishes in one dish, my family takes it pretty seriously and spends the day cooking an elaborate spread.
This year, I’m in charge of the soup. I call this Italian fish soup my “poor man’s cioppino” because it only has one fish in it. However, if you wanted to gussy this up, all you need to do is add some clams and mussels. Or you can turn it into a Manhattan-style clam chowder by adding clam juice and clams to the base instead of cod. This dish is pretty versatile and can be changed to suit your tastes or budget.
Read on to learn how to make this Italian fish soup. It’s destined to be a crowd-pleaser at your next holiday celebration!
Italian Fish Soup: A Feast of the Seven Fishes Recipe
I absolutely love the versatility of soup. You can go hearty and thick or light and refreshing. It can be served hot or cold (though I always choose hot :). Pretty much everyone likes soup…even my picky-as-hell, four-year-old niece has soups she likes. Over the past few years we’ve been making an awesome artichoke oyster soup, but this year I wanted to lighten it up and make a broth-based dish because, let’s face it, I’m usually always with a cold at Christmas time.
This dish is soup-er easy (see what I did there?). There’s minimal chopping and most of the time is spent just letting the flavors meld. While it’s not 100% necessary to make soup, I like roasting lemons instead of putting in the juice raw because they caramelize and give off a much richer flavor. But if you’re cramped on time, don’t sweat it. Skip this step and add the lemon juice at the end. You’ll just end up with a lighter, more acidic dish.
What Does This Soup Taste Like?
What I love about this soup is the fact that it starts tasting hearty thanks to the cheese rind, but it finishes light and acidic because of the tomatoes and roasted lemon. The first note that hits your palate is the deep umami taste from the Pecorino Romano rind. Almost immediately afterward the thyme and deep lemon flavor takes over. Lastly, the taste of fire-roasted tomatoes lingers on your tongue.
The Recipe
Serves 4 | Active 20 minutes | 60 minutes total
Ingredients:
- 1 Tbsp. extra virgin olive oil (plus some more for brushing)
- 1 large lemon, halved
- 1 small onion, peeled and sliced ~1/4″ – 1/8″ thick
- 1 large fennel, cored and sliced ~1/4″ – 1/8″ thick (~2 C). Reserve the fronds for garnish.
- 1.5 – 2 tsp. salt (to taste)
- 1 small carrot, peeled and sliced into 1/4″ half moons (~1/4 C)
- 2 cloves garlic, minced
- 1/4 C dry white wine
- 2, 14.5 oz. cans of fire roasted crushed tomatoes
- 2 C low-sodium chicken stock
- 8 sprigs of fresh thyme
- 1″ Pecorino Romano cheese rind (or another similar hard cheese)
- 1/2 tsp. sugar
- 1 lb. cod, skin removed and cut into 1″ pieces
- 1/4 C chopped fresh parsley
- 1 Tbsp. chopped basil
Directions:
Step 1
Preheat the over to 375°F. Lightly brush the cut part of each lemon half with some extra virgin olive oil and place it face down on a cookie sheet (I cover my sheet in foil for easy clean up). Roast for 25 minutes until charred. Set aside and let cool.
Step 2
Meanwhile, heat 1 Tbsp. extra virgin olive oil in a large pot over medium heat. When shimmering, add the sliced onion and fennel, plus 1/2 tsp. of the salt. Begin cooking, stirring occasionally, until the onions and fennel start to soften, 3 minutes.
Step 3
Add the carrots and stir. Cook until the onions start to turn golden, about 5 minutes.
Step 4
Add the garlic, stir, and cook until fragrant, one minute.
Step 5
Add the wine and cook until evaporated, about 4 minutes.
Step 6
Add the tomatoes, chicken stock, 1 C of water, thyme sprigs, cheese rind, sugar, and another tsp. of salt. Stir and bring to a boil. Then turn down heat, cover, and simmer until the carrots are soft and the flavors meld, about 25 minutes.
Step 7
Squeeze the roasted lemon juice into the soup and add the parsley and basil. Stir. Then season the fish with salt and pepper and gently add it to the soup, spooning broth over the fish until cooked through, about 3-5 minutes.
Step 8
Taste the soup and add the last 1/2 tsp. salt if necessary. Remove from heat and portion into bowls. Serve with fennel fronds on top and enjoy!
Nutritional Information Per Serving:
Calories: 335 | Calories from fat: 49 | Fat: 6g | Saturated fat: 1g | Cholesterol: 64mg | Sodium: 1,177mg | Carbs: 470g | Fiber: 8g | Sugars: 12.5g | Protein: 25g
Nutritional Facts Disclaimer: I am not a registered nutritionist and therefore these numbers are approximate. I researched the serving sizes and facts for each ingredient in this recipe (mostly using the manufacturer labels and this site), but slight variations in things like seasoning, garnishes, and substitutions can change the nutritional information. Use this information only as a general indication of your nutritional intake.
FAQs
Description. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce.
What is fish soup called? ›
Cioppino, bourride, brodetto, cacciucco, zarzuela, gumbo. Fish soup. Shellfish stew. Beyond a wealth in tradition, what they have in common is the use of several varieties of fish or seafood cooked in one pot with vegetables and aromatics.
How to make fish soup in dreamland? ›
The first ingredient is Milk, the second ingredient is any vegetable, and the third ingredient is any fish. That said, players should be careful not to use shellfish like Lobsters or Shrimp, as that will make a different meal entirely since the game classifies shellfish as an other type of ingredient.
What is the difference between fish soup and fish broth? ›
Fish soups have been made since early times. Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock.
What does cioppino mean in Italian? ›
The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors.
What do you eat with cioppino? ›
This stew pairs wonderfully with some fresh crusty bread like my No-Knead Peasant Bread to soak up all that savory broth. You could boil some pasta separately and serve this stew on top of the pasta as a delicious seafood pasta sauce. Serve this Cioppino on a bed of cooked white or wild rice for a healthier option.
How long will Cioppino keep? ›
Storage and MakE ahead Instructions. The Cioppino broth can be made up to 4 days ahead and refrigereated, or can be frozen. Before serving bring to a simmer, then add the fish. Leftover Cioppino will keep up to 3 days in the refrigerator in an airtight container, or can be frozen for up to 3 months.
Is fish soup healthy? ›
Since fish contain many essential nutrients, such as omega-3 fatty acids and high quality proteins, moderate consumption (including pregnant women and young children) of a variety of fish is recommended. In addition, fish soup can be a source of nutrients such as omega-3 fatty acids.
What's the difference between bouillabaisse and Cioppino? ›
Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.
What is blowfish soup? ›
Boktang, boiled blowfish soup, also called bokguk, is one of the must-try signature dishes for first-time visitors and frequenters alike, at Sinwon Bokjip. Generous portions of bright green minari are served in the hot pot, which gives the broth its clean flavour.
You can also make this soup with fish heads, or even use the bones to create a similar creamy soup. The white color of the soup comes from the high fire long time cooking and the fat content dissolved in the soup but not from tofu or white radish.
What is a fish stock soup? ›
Fish stock (food), liquid made by boiling fish bones with vegetables, used as a base for fish soups and sauces. Fish stocking, the practice of raising fish in a hatchery and releasing them into a river, lake, or ocean. Stockfish, unsalted fish, especially cod, dried by cold air.
Can you overcook fish broth? ›
Can you overcook fish stock? While there is no strict rule on how long you can cook fish stock for, most agree that you could end up with a cloudy, chalky broth if it's left on the stove too long. Anything longer than 35 minutes also tends to leave a bitter taste, affecting the overall flavour of your soup.
How long to boil fish? ›
Arrange the fish in a wire basket, and submerge it in the pot. Wait for the water to return to a boil, which may take 2 to 3 minutes, and then allow the fish to boil until you can flake it easily with a fork, which should take approximately 10 to 12 minutes.
Should I add fish sauce to soup? ›
With just a dash of fish sauce, you can create a richer, well-rounded broth. Beyond flavor enhancement, fish sauce also presents a slew of health benefits, thereby offering even more nourishment for days that call for a piping hot bowl of chicken noodle soup.
How would you describe cioppino? ›
Cioppino, a hearty Italian-American stew made with a medley of fresh seafood in a rich tomato and wine broth, perfectly captures the taste of the sea. Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino (pronounced chuh-pee-noh) is a rustic Italian-American fish stew.
Is cioppino high in carbs? ›
Trader Joe's Cioppino Seafood Stew (1 cup) contains 12g total carbs, 10g net carbs, 6g fat, 25g protein, and 210 calories.
Is cioppino high calorie? ›
Nutrition information per serving (values are rounded to the nearest whole number): 221 calories; 43 calories from fat (20 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 108 mg cholesterol; 15 g carbohydrate; 25 g protein; 3 g fiber; 663 mg sodium.
Does cioppino have gluten? ›
In an extra large pot, heat oil over medium high heat. Add onions and garlic; sauté until tender, about 3 to 4 minutes. Stir in tomato paste.
