It's soup weather. This week, we'll offer you some winning concoctions to warm your belly and make your home smell spectacular. Today's recipe for cioppino, San Francisco-style seafood soup, has been adapted from the website epicurious.com. Use whatever seafood and shellfish you prefer.
4 garlic cloves, minced
1/4 cup olive oil
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 green bell pepper, chopped
1 tablespoon red-wine vinegar
1 1/2 cups dry white wine
1 teaspoon dried oregano, crumbled
1 bay leaf
1 can (28 to 32 oz.) whole tomatoes including juice, pureed coarse
1 tablespoon tomato paste
1 lb. medium shrimp, shelled and deveined
1 lb. sea scallops
1 lb. cod or other white fish fillet, cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves
In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato puree and tomato paste and bring to a boil.
Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Sprinkle with parsley. Makes 6 servings.