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Recette de Stefano Faita: cioppino, soupe aux fruits de mer.


Recette de Stefano Faita: cioppino, soupe aux fruits de mer.

A dish from the Italian diaspora that has quickly become a classic. Cioppino is a fish and seafood stew meant to be eaten like a healthy soup a bit like a bouillabaisse. Fresh fish, clams, mussels and shrimp all come together in a tomato base broth. You'll be surprised at how quickly the ingredients will make their way from your fridge to your table.

Preparation 30 min
Cooking time 30 min
Portions 4-6



  1.  Pour olive oil into large pot over medium-high heat.
  2.  Slip the halibut into oil, season with salt and brown on all sides, about 3-4 minutes in all. Remove halibut onto a plate.
  3.  Add the garlic to the pot. Cook, stirring occasionally, until garlic is softened, about 5 minutes. Add white wine and cook until the wine is reduced by half.
  4.  Add the Stefano Faita Marinara sauce. Sprinkle in the pepperoncino and continue to let simmer for 5 minutes.
  5.  Return the fish to the pot and cook for 2 minutes.
  6.  Add the clams, cover the pot, and simmer until the clams begin to open, about 4-5 minutes.
  7.  Add the mussels, cover and cook until they begin to open, another 2 minutes.
  8.  Finally, add the shrimp. Simmer, uncovered, until the shrimp are just cooked through, about 4-5 minutes. 
  9.  Stir in parsley and serve in warm bowls.