Simple authentic Cioppino

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There’s no way to make a dietetic Christmas pudding. I’m not into hogs’ heads and Alicia doesn’t like turkey (except in a curry). So, what do you do for entertaining over the Yuletide?

Well, if you’re Italian you might be making a cioppino which is traditional fare, I’m reliably informed, for this time of year. I’ve visited Italy many times, but never at Christmas so I have no first-hand experience.

In essence, this is a somewhat spicy fish soup with some really good-for-you ingredients including oily fish, garlic, fennel, tomatoes, celery and carrot.

I have played a bit fast and loose with this recipe—as can you. You can use just about any fish (so long as it’s firm) or shellfish. I have used large shrimp—because that’s what I had to hand—salmon and tuna. I left the skin on the salmon. Once you’ve got the ingredients together this is a really simple dish to make.

I loved the result. Alicia was not so sure, it was a bit spicy for her. Probably cutting back a bit on the cayenne pepper and the fennel would do the trick for the hot spice averse diner.

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‍Ingredients

• 2 tablespoons olive oil
• 1 medium onion, roughly chopped
• 1 tblsp fennel seeds
• 2 celery stalks, chopped
• 1 large carrot, diced
• 1 tblsp minced garlic
• ½ teaspoon fresh pepper
• ½ tsp cayenne pepper
• 1/4 cup tomato passata
• 1 ½ cups diced tomatoes
• 1 cup dry white wine
• 4 cups low-salt fish stock
• 200 gms (7 oz) large shrimp (I used frozen shrimp already peeled and deveined)
• 600 gms (21 oz) firm fish – I used tuna and salmon – cut into mouthful chunks
• 1 tblsp lemon juice
• 1 tblsp fish sauce

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‍Directions:

1. Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and sauté for 5 minutes, stirring frequently.
2. Add the carrots, celery, fish sauce and garlic and continue sautéing for 5 more minutes. During this time, sprinkle on the fresh pepper and cayenne pepper. Mix thoroughly.
3. Add the tomato paste and stir one minute.
4. Add the tomatoes and wine.
5. Let the wine reduce by half, then add the stock, lemon juice and simmer.
6. Once the carrots are tender, the broth is ready for the seafood.
7. Add the seafood. Bring the mixture to a boil and simmer for 8-10 minutes.

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‍Serves: 6

‍Energy: 1390 kJs (348 calories)