Whitefish Cioppino by Melissa

Whitefish Cioppino by Melissa

Cioppino is Italian for "seafood stew" where anything goes! Whatever you have, toss it in!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Cuisine 15 Minutes or less, Italian
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


  • 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.
  • Add the tomatoes with juice, tomato paste, ½ t. salt and a few grinds of pepper. Cook and stir until thick.
  • Add water, wine and red pepper flakes and bring to a simmer.
  • Add mussels and whitefish; cover and cook until mussels open and fish is cooked about 5 minutes.
  • Season with salt and pepper; gently stir in parsley.
  • If it is too thick, thin with a little more wine or water.
  • 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

About the author: Amber Mae

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