Cioppino, Quick and Easy

For some reason, in addition to cold soups, summer makes me think of fish soups. I don’t know if this is because fish soups are often lighter than meat soups, or because I have spent so much time in New England that I think of summer and the coast as related, and the coast as offering all kinds of ocean-based meals.

Once, I can remember staying at a place in Maine where we managed to have lobster as part of every meal: breakfast was lobster omelets, lunch lobster salad, and dinner baked lobster.

There are numerous recipes for fish soups that start with cooking up heads and tails and shells. This can result in the same kind of rich broth that chicken feet and necks produce for meat-based stock. But during hot summer days, there are some shortcuts that result in a very tasty version of this classic Italian soup.

The recipe calls for a firm white fish, plus shrimp, and scallops. The proportions can be varied, but since shrimp get rubbery when cooked too much, it is best to have a variety of seafood. If the soup is made ahead, and there is enough other fish to give the soup flavor, the shrimp can be added just before serving.

Ingredients

3 Tblsp olive oil

2 cups finely chopped onion

2 large garlic cloves, minced

2 tsp chopped rosemary

¼ tsp dried crushed red pepper

28 oz. can crushed tomatoes in puree

2 8oz. bottles clam juice

¾ cup dry white wine

12 oz. firm white fish, cut into 1 inch pieces

½ lb. uncooked peeled shrimp

½ lb. bay scallops

1/3 cup chopped fresh parsley for serving

Directions

1. Heat oil in soup pot over medium heat.
2. Add onion, garlic, rosemary, and pepper. Cook 5 minutes.
3. Add tomatoes, clam juice, wine and bring to a boil.
4. Reduce heat to medium and cook for 20 minutes.
5. Add seafood and 2 Tblsp parsley.
6. Cook until fish is opaque, about 3 minutes.
7. Season to taste with salt and pepper.

Garlic toast to float on the top is a nice addition at serving time, with the remaining parsley sprinkled on top.