Recipe: Whitefish Cioppino by Melissa

Recipe Details

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Servings: 2 people


  • 3 Tablespoon Extra Virgin Olive Oil
  • 1 large onion chopped
  • 2 large stalks celery thinly sliced
  • 6 cloves garlic thinly sliced
  • 2 14 ounce fire roasted tomatoes * See Not Below
  • 1 small can tomato paste with Italian herbs **See Note Below
  • To Taste Kosher salt and fresh ground pepper
  • 1/2 Cup dry white wine
  • 1/2 Cup Water
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/2 Pound mussels scrubbed and debearded
  • 12 ounces whitefish skinned and cut into large chunks
  • 4-5 Tablespoon chopped fresh parsley


1 Heat oil in a Dutch oven or large pot over medium high heat. Add onion, celery, garlic and cook, stirring occasionally until soft – about 5 minutes.
2 Add the tomatoes with juice, tomato paste, ½ t. salt and a few grinds of pepper. Cook and stir until thick.
3 Add water, wine and red pepper flakes and bring to a simmer.
4 Add mussels and whitefish; cover and cook until mussels open and fish is cooked about 5 minutes.
5 Season with salt and pepper; gently stir in parsley.
6 If it is too thick, thin with a little more wine or water.
7 Serve with crusty bread to soak up the sauce!


*Do NOT drain your tomaotes! The liquid holds a lot of flavor that adds to this meal. Also, the recipe originally called for crushed tomatoes, but fire roasted don’t come crushed.  Give them a little mash or hit with a stick blender to reduce chunkiness just a bit before you add them.

**If you can’t find it, just use regular and toss in a ½ – 1 t. Italian herbs