Cioppino (pronounced chuh-pee-no) is a famous seafood stew created by Italian-American immigrants in San Francisco. Many Italian and other Mediterranean fish stews are similar to this easy seafood stew recipe with halibut, shrimp, and mussels. It shows how people can adapt and come up with new ideas.
This cioppino recipe combines clams, mussels, white fish, and shrimp in a tomato-fennel broth to make a very satisfying seafood stew with a great mix of textures and flavors. Our stew recipe makes a lot, so it’s great for the holidays. If you celebrate the Feast of the Seven Fishes, you’ve even made four fishes in one dish! This stew has become a huge fan favorite, and it’s easy to see why.
Fish needs to be cleaned, deveined, and otherwise prepared, which takes some time. But once that’s done, the stew comes together very quickly.
For a show-stopping Sunday dinner, try this cioppino recipe. You can use scallops instead of shrimp, cockles instead of clams, or lobster instead of white fish. Choose any fish that looks good at the store. I’ve included a recipe for a Parsley-Olive Gremolata to give the stew a fresh taste. When you mix orange zest, garlic, parsley, and olives, you get a fragrant, lively flavor that goes well with the salty seafood. There are a lot of healthy, hearty seafood recipes on the Mediterranean Dish because seafood is an important part of the Mediterranean diet. Once you’ve made this salty and briny Cioppino, try making Steamed Mussels in White Wine or Baked Cod with Lemon and Garlic to see how good you are at cooking. Or, try your hand at another Italian classic: Linguine Alle Vongole (Linguine With Clams).
There are many stories about where this stew came from, but all of them agree that it was made by Genoese immigrants in San Francisco with seafood from the Pacific. Cioppino is a fish stew that can be found all over the Mediterranean, like the Tuscan cacciucco or the French bouillabaisse. There are a lot of different ways to make it, but the base is always seafood in a tomato and wine broth. True to its San Francisco origins, cioppino is traditionally served with grilled sourdough bread for dunking.
Fish soup is a cherished staple in numerous cuisines around the world It comes in many forms, with each culture and region putting their own spin on this seafood dish But what exactly are some other names for fish soup besides just “fish soup”? In this article, we’ll explore the wide variety of fish soups and stews that exist under different names globally.
An Overview of Fish Soup Variations
Fish soups come in countless variations with unique ingredients flavors, and textures depending on their place of origin. Here are just some of the many names and types of fish stews from different culinary traditions
- Bouillabaisse – a French fish stew made with an assortment of fish and shellfish
- Cioppino – an Italian-American fish stew with tomatoes and white wine
- Halászlé – a Hungarian fisherman’s soup made with hot paprika
- Ceviche – a Latin American dish with raw fish cured in citrus juice
- Moqueca – a Brazilian coconut fish stew with bell peppers and tomatoes
- Maeuntang – a spicy Korean fish soup made with gochujang
- Kinilaw – a Filipino dish of fresh raw seafood “cooked” in vinegar
- Bourride – a French fish stew thickened with aioli emulsion
- Cotriade – a Breton fish and vegetable stew with potatoes
- Burrida – a Macanese fish stew with coconut milk and piri piri chiles
As you can see, the world of fish soups encompasses a huge diversity of ingredients, cooking methods, and flavor profiles Let’s dive deeper into some of the most popular varieties.
Traditional Fish Soups from Around the Globe
Every culture seems to have its own iconic fish stew passed down through generations. Here are some of the traditional fish soups found in different corners of the world:
Europe
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Bouillabaisse – This classic French fish stew from Marseille gets its depth of flavor from saffron, fennel, garlic, olive oil and tomatoes. It’s loaded with an assortment of fish and shellfish.
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Cullen Skink – A Scottish smoked fish chowder made with smoked haddock, potatoes and onions. It has a wonderfully smoky and creamy flavor.
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Cotriade – A peasant fisherman’s stew from Brittany made with potatoes, onions, butter and any small oily fish like sardines or mackerel. Simple but comforting!
Asia
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Tom Yum Goong – An iconic Thai soup bursting with hot, sour and salty flavors from lemongrass, lime juice, chilies and shrimp. It’s lip-smackingly delicious.
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Yose-nabe – A Japanese hot pot dish loaded with seafood like crab, clams and fish and cooked at the table in a simmering dashi broth.
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Maeuntang – A fiery Korean spicy seafood soup made with fish, vegetables and gochujang chili paste. It’s a mouth-numbing meal in a bowl.
Americas
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Cioppino – This Italian-American Fisherman’s Wharf classic combines fish, clams and shrimp in a tomato and wine broth. It’s San Francisco in a bowl.
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Caldo de Pescado – A flavorful Latin American fish soup using tomatoes, onions, potatoes and any fresh white fish. Simple, hearty and economical.
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Moqueca – A Brazilian coconut fish stew with bell peppers, tomato, onions and fiery palm oil. It’s full of bright, tropical flavors.
As you can see, the world of fish soups is incredibly diverse. Every culture has put its own spin on these humble seafood stews.
What Makes a Fish Soup Different from a Fish Stew?
With all these varieties of fish soups and stews, you may be wondering what exactly is the difference between the two? Here are a few key distinguishing factors:
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Texture – Fish stews generally have larger chunks and pieces of fish and vegetables. Soups are more broth-based with fish broken down into smaller flakes.
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Thickness – Stews have a thicker consistency while soups are thinner and more brothy. Stews use starch from potatoes or bread to thicken.
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Cooking method – Stews involve searing fish first to build flavor. Soups poach the raw fish directly in the broth.
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Origin – The term “stew” is more common in western cuisine. Asian and eastern dishes are more likely to be called soups.
Of course, there are always exceptions that blur the lines. But in general, fish soups are thinner, brothier preparations while stews are heartier and chunkier.
What Can I Substitute for Fish in Soups and Stews?
If you need a fish-free alternative, there are a few options that can mimic the flavors and textures of seafood in soups and stews:
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Tofu – Firm or extra-firm tofu can be shredded or cubed to replicate chunks of fish. Marinate it first to impart flavor.
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Meat alternatives like Quorn or seitan – These can supply a satisfying, protein-rich chew similar to seafood.
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Mushrooms – Diced mushrooms add an earthy, meaty element. Opt for varieties like cremini, shiitake or oyster.
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Seaweed – Kombu, wakame or nori seaweed flakes infuse an umami seafood taste.
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Veg-based fish sauces – These impart the briny, fermented flavor of fish sauce.
With smart combinations of ingredients, you can make plant-based soups and stews that capture those classic fish flavors.
Tips for Making Your Own Fish Soup
Ready to start cooking up your own fish soups? Here are some tips for making the most delicious batches at home:
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Use a combo of fish – Mix oily and white fish for complexity. Salmon, halibut, cod and snapper work well.
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Build flavor with a seafood stock – Simmer shrimp shells, fish bones and kombu to create an umami base.
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Sauté aromatics – Onions, garlic, fennel and leeks add depth.
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Add wine or juice – A splash of white wine or lemon brings acidity.
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Simmer gently – Poach fish just until opaque to prevent overcooking.
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Finish with fresh herbs – Chives, parsley, cilantro and dill add brightness.
With the right mix of flavors and textures, you can make restaurant-quality fish soups at home. Get creative with the ingredients!
Fish Soup Nutrition and Health Benefits
Beyond being delicious, fish soups and stews also pack some nutritional perks. They provide:
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High-quality lean protein – To support muscle growth and satisfaction.
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Heart-healthy omega-3s – EPA and DHA promote heart and brain health.
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Key vitamins and minerals – Like vitamin B12, selenium, potassium and magnesium.
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Immune-boosting bone broth – Simmered bones provide collagen and electrolytes.
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Vegetables – Spinach, tomatoes, peppers and greens boost nutrition.
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Hydration – The broth keeps you hydrated.
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Collagen – From fish skin and bones to promote skin, hair, nail and joint health.
Regularly enjoying seafood soups is linked to improved cardiovascular health, brain function, immunity and more.
Creative Ways to Serve Your Fish Soup
A flavorful fish soup on its own is delicious, but you can also serve it with accompaniments that take it to the next level. Here are some fun pairings:
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Crusty bread or rolls for dipping into the broth
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Herbed croutons or oyster crackers for crunch
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Grated cheese like parmesan, cheddar or Swiss
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Rouille, aioli or other flavored mayos
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A squeeze of lemon or lime juice to brighten flavors
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Fresh herbs like dill, cilantro or chives
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A side salad with leafy greens, tomatoes and vinaigrette
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Garlicky sautéed vegetables like green beans or kale
With the right complements, you can turn a humble bowl of fish soup into a complete and satisfying meal.
Discover the World of Fish Soups
Fish soups truly transcend borders, with delicious variations found in all corners of the world. From Portuguese caldeirada to Vietnamese canh chua to Indian molee, the options are endless. So go ahead – explore new recipes, learn traditional cooking methods and discover just how much diversity exists in the realm of fish soups! With this seafood staple, you can travel the globe one bowl at a time.
Choosing the Best Wine for Seafood Stew
When making soup, wine is often used to deglaze the pot because it adds an acidic note that helps balance out the other flavors. Want to know how to choose the best wine for deglazing soup and making cioppino? Keep reading for some tips.
- Pick a dry white wine that hasn’t been aged, like pinot grigio, sauvignon blanc, or chardonnay.
- The more “citrus” notes it has, the better, because seafood and citrus go well together.
- Select a fine wine—no so-called “cooking wines” here, please!
- Since this stew only needs ¼ cup of wine, there will be plenty left over to drink with dinner.
- Abstaining from alcohol? Substitute low-sodium chicken stock for the wine.
How to Make Cioppino
Make the Parsley-Olive Gremolata: Combine parsley, orange zest, ½ cup olives, garlic, salt and red pepper flakes in a food processor and pulse until a chunky paste forms. Add 2 extra-virgin olive oil and pulse until the mixture is uniformly chopped and chunky. Set aside at room temperature and make the cioppino.
Steam the clams and mussels: Bring water to a boil in a large stockpot. In a steamer basket add the mussels and clams. Steam under a lid until just opened, 5-8 minutes. Remove steamer basket and place the opened mussels and clams in a large bowl. (Discard any that are unopened.) Reserve the steamer water.
Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Add onion, fennel and salt. Saute until onion is translucent, 8-10 minutes. Add jarred red peppers, garlic, oregano and thyme to the pot. Saute until fragrant, 3-4 minutes.
Deglaze and make the stock: Deglaze pot with dry white wine, scraping any bits from the bottom of the pot, and allow the mixture to simmer for 5 minutes. Roughly crush whole tomatoes from a 28-ounce can with your hands and add them, along with any liquid from the can. Add 1 ¼ cup shellfish stock and 1 cup reserved steaming liquid to the pot and stir to combine. Bring mixture to a boil and allow to simmer, uncovered, for 20 minutes. Taste and add salt as needed.
Add the fish and shrimp, then finish. To the pot, add 1 pound of flaky white fish cut into 1-inch pieces and 1 pound of large shrimp peeled and peeled. Cover and simmer for 2-3 minutes, or until fish is opaque and shrimp are pink and curled. Remove pot from heat and stir in cooked shellfish. Taste broth and add salt, if needed.
Serve by putting a lot of it in bowls and topping each one with a dollop of Parsley-Olive Gremolata. Serve with grilled sourdough bread on the side for dipping.
Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes
FAQ
What are fish soups called?
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Name
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Type
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Bouillabaisse
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fish and shellfish
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Cantonese seafood soup
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fish
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Carp soup
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fish
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Cioppino
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fish
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What is fish soup?
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth . Traditionally, soups are classified into two main groups: clear soups and thick soups.
What soups are made with fish or seafood?
This is a list of soups made with fish or seafood . This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources. Sopa de peixe – Portuguese fish soup, usually made using a tomato base.
How to make fish soup?
Season the vegetables with kosher salt, thyme, and black pepper, then stir again. Add the fish stock and clam juice. Cover the pot and bring it to a simmer for 15-18 minutes, or until the potatoes are tender. Then add the sliced fish fillet, peas, and parsley. Simmer the Fish Soup for another 5 minutes. Add heavy cream, and stir it into the broth.
What vegetables are in fish soup?
Yellow onion, leeks, carrots, and peas all add important texture and flavor to the soup recipe. They also make the simple dish more colorful and beautiful. Potatoes: Along with the other vegetables, peeled and diced russet potatoes are a great filling ingredient that makes the Fish Soup ultra comforting.