Herbal Soup Recipe: Seafood Cioppino


| December/January 2011



soups and breads 2

Enjoy homemade breads with our herbal soups.

Photo by Howard Lee Puckett; Styling by Judy Feagin and Virginia Cravens-Houston

SERVES 4

• 12 sea scallops (or 1 pound bay scallops)
• 12 jumbo raw shrimp
• 12 mussels
• 1 pound white fish fillets (cod, tilapia or red snapper)
• 3 tablespoons olive oil
• 1 red onion, chopped
• 1 to 2 serrano peppers, seeded and finely chopped
• 1 fennel bulb, chopped
• 2 garlic cloves, minced
• 1 orange or yellow sweet bell pepper, seeded and chopped
• 1 cup dry white wine
• 2 cups fish stock
• 1 (28-ounce) can crushed tomatoes
• 1 bay leaf
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon dried oregano
• 1⁄2 tablespoon snipped fresh rosemary
• 2 cups cubed zucchini (about 1 medium)
• Salt and pepper, to taste
• 2 tablespoons fresh snipped basil or parsley, to garnish

1. Prepare seafood: if using sea scallops, cut them in half; peel and devein the shrimp; scrub and debeard the mussels; remove bones from fish and cut into bite-sized pieces. Keep prepared seafood chilled until ready for use.

2. Heat oil in a large heavy-bottomed pot or Dutch oven. Add onion, hot peppers and fennel; sauté for 3 minutes or until onions are soft.

3. Add garlic and sweet peppers; sauté for 2 to 3 minutes more. Add wine, stock, crushed tomatoes, bay leaf, thyme and oregano.

4.  Bring to a boil, reduce heat and simmer, covered, for 45 minutes to blend flavors.





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