Choppino seafood soup – a dish that was originally dinner of simple fishermen, and over time it became a real delicacy, served in the best restaurants. Despite the Italian name, this soup was invented in the American city of San Francisco Italian fishermen who cooked in broth with tomato sauce assorted fresh catch. Usually these were inexpensive clams right in shells and different types of fish. But now in choppino often put and more refined marine life. Make a delicious soup from white wine and tomato paste with clams, mussels, shrimps and fish fillet and serve with fresh bread and a glass of white вина. 
Time: 1 hour. thirty min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. assorted strong fish fillet such as halibut or salmon, cut into pieces of 5 cm.
- 450 gr brushless manila mollusk
- 450 gr mussels washed with a brush, peeled from a beard
- 450 gr raw large shrimp, peeled from shells and intestinal vein
- 3 tbsp. l olive oil
- 1 large fennel root, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 tsp salt
- 4 large cloves of garlic, finely chopped
- 3/4 tsp crushed red pepper flakes and optionally taste
- 1/4 Art. tomato paste
- 1 can (800 gr.) Canned tomatoes in one’s own diced juice
- 1.5 tbsp. dry white wine
- 5 tbsp. fish stock
- 1 bay leaf
Recipes with similar ingredients: halibut, shrimp, mussels, mussels, white wine, tomato paste, mashed tomatoes, shallots, fennel onion, red pepper flakes, garlic
Recipe preparation:
- In a very large saucepan over medium heat, heat the olive butter. Add fennel, onions, shallots, salt and fry until onion transparency, about 10 minutes. Add garlic and 3/4 tsp. red pepper flakes and fry for another 2 minutes. Add tomato paste. Add tomatoes with juices, wine, fish stock and Bay leaf. Cover and bring to a boil. Turn down fire to moderately low. Cover and cook when slow boil until all the flavors are mixed, about 30 minutes.
- Add clams and mussels to the cooking liquid. Cover lid and cook until their sinks begin to open, about 5 minutes. Add shrimp and fish. Simmer over low heat. stirring gently until the fish and shrimp are ready, and mollusks – fully open, about 5 more minutes (throw away unopened mollusks and mussels). Salt and pepper over to taste.
- Pour the soup into bowls and serve.
