California Cioppino

This famous seafood soup (pronounced ch-PE [PLEASE INSERT LONG E SYMBOL ABOVE E] -noh) is believed to have originated in San Francisco.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 8 servings
  • Start to Finish: 35 mins

California Cioppino

Reviews (0)

Rate This!

Directions

  1. Rinse fish and/or scallops; pat dry with paper towels. If using fish, cut into 2-inch pieces. Set aside.
  2. In a 4- to 6-quart Dutch oven cook sliced fennel in hot oil over medium heat about 10 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more.
  3. Add tomatoes, stock, dried oregano (if using), and, if desired, anise seeds; bring to boiling. Stir in fish and/or scallops. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or until fish flakes easily when tested with a fork and/or scallops are opaque. Season to taste with salt and pepper. Stir in fresh oregano (if using). Garnish each serving with fennel leaves.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (California Cioppino )

  • Per serving:
  • 178 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 49 mg chol. ,
  • 169 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 22 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close