When you hit the internet or your recipe book collection, you’ll find many versions of fish soup out there. As you might guess, there’s a lot of latitude in this recipe. Here’s my version, which falls more toward the cioppino end of the spectrum. In truth, it’s just what I happened to throw into the pot during a recent preparation. But don’t let my casual comments undersell you: this batch was worth formalizing. I used homemade fish stock, in this case, stock from both black cod and sockeye salmon trimmings. I pulled the fresh herbs from my garden. And the garlic toast is “the cherry on top”, or in this case, “the cherry on bottom”, and a worthy addition.
1. In a deep pot, sauté the following in 5-6 tbsp. olive oil until translucent: 1-2 ribs celery; 5 cloves minced garlic; 1 small bulb fennel coarsely chopped.
2. Add the following and bring to a simmer: 2 bay leaf; 1 tsp. each kosher salt, freshly ground pepper, red pepper flakes; 2 cups dry white wine; 5 cups fish stock; 1 32-oz. can tomatoes plus 1/2 of tomato juice in the can. Simmer for 10-15 min. while you prepare for the next addition.
3. Now add an assortment of 3-4 pounds of fish and seafood. For instance, I first added 1 lb. each of clams and mussels. After 4-5 min., I added fish that cook more quickly: 1/2 lb. of prawns and about a 1 lb. rock cod.
4. Once all fish is just cooked, stir in a tablespoon each of finely chopped celery greens, fennel tops, & fresh thyme.
5. Rub stale or toasted bread with a clove of garlic and place in the bottom of a bowl. Ladle cioppino on top and enjoy with lots of napkins and a bowl for the shells!
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