Zuppa Di Pesce, Cioppino, or Fish Stew Recipe - Food.com
"Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is...."
INGREDIENTS
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1 -3 tablespoon olive oil
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8 ounces onions, minced
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4 garlic cloves, minced
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4 anchovies (optional)
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1 celery, diced (4 ounces)
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5 ounces diced fresh fennel (finocchio or anise)
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5 ounces diced carrots
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1 cup diced potato
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3 ounces fresh diced shiitake mushrooms
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1 cup white wine
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1/4 cup fresh parsley
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried crushed coriander seed
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1 bay leaf
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4 cups kale, rough chopped
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2 (28 ounce) cans diced tomatoes
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1 tablespoon Worcestershire sauce
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1 lemon, zest of
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1 pinch saffron
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2 teaspoons salt
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1 teaspoon black pepper
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4 cups shrimp stock, from shrimp shells or 4 cups water
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1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
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1 lb shrimp, shelled and deveined reserve shells for stock
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1 lb scallops
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1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
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1 (8 ounce) can baby clams, and juice
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red pepper flakes, to taste
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fresh parsley
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