Rockfish and Shrimp Cioppino for 2

Cioppino is a flavourful, Italian/American-style tomatoey seafood stew first simmered in the early 1900s in the San Francisco Bay area. This version of it is richly stocked with BC rockfish and plump shrimp. Serve it with toasted sourdough bread, for dunking into the saucy cioppino.

Recipe - Quality Foods

Rockfish and Shrimp Cioppino for 2

Prep Time45 Minutes

Servings2

Cook Time50 Minutes

Ingredients

8 to 10 large raw shrimp, patted dry (see Note)

1 1/2 cups chicken stock, plus more if needed

1 (14 oz/398 mL) can whole tomatoes

1 Tbsp + 2 tsp olive oil (divided)

1/2 cup finely diced onion

1/2 cup finely diced green bell pepper

1 large garlic clove, minced

1/2 tsp dried oregano

1/4 tsp paprika

pinch or 2 red pepper flakes

1 Tbsp tomato paste

1/3 cup white wine

salt and freshly ground black pepper, to taste

1 Tbsp chopped fresh parsley

8 to 10 ounces (227 to 280 grams) rockfish fillets, cut in 2-inch cubes, any bones removed

parsley sprigs and lemon slices, for garnish (optional)

Directions

Peel the shrimp, leaving the tip of each tail intact. Save the shells. Set shrimp on a small plate and refrigerate until needed. Put 1 tsp of the oil in a small pot set over medium-high heat. Add shrimp shells and cook until bright pink, about 2 minutes. Pour in the 1 1/2 cups stock and bring to a gentle simmer (small bubbles should just break on the surface). Adjust the heat as needed to maintain that gentle simmer. Simmer shells 20 minutes. Strain this shrimp-flavoured stock into a measuring cup. You should have at least 1 cup. If you don’t, add a bit more chicken stock until you do.

Open the tomatoes and lift the whole tomatoes out of the can and unto a cutting board. Chop tomatoes, and then set in a bowl, making sure any tomato juices left on the board, and in the can, also come for the ride.

Place remaining olive oil in 8-inch or so wide pot set over medium, medium-high heat. Add onion, bell pepper and garlic and cook until softened, about 4 minutes. Mix in tomato paste, oregano, paprika and pepper flakes and cook 1 minute more. Add wine to the pot, bring to a simmer, and reduce by half.

Add chopped tomatoes and shrimp-flavoured stock to the pot. Bring to a gentle simmer, adjusting the heat as needed to maintain that gentle simmer. Simmer this base for the cioppino 10 minutes, and then mix in the chopped parsley and salt and black pepper, to taste.

Add the shrimp and cubed fish to the pot, carefully submerging them into cioppino base. Return to a simmer and cook 4 to 5 minutes, or until the seafood is cooked. Divide the cioppino between 2 shallow serving bowls, garnish with lemon slices and parsley sprigs, if using, and enjoy.

Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and keep the rest frozen for another time.

45 minutes

Prep Time

50 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

8 to 10 large raw shrimp, patted dry (see Note)

Western Family - Raw White Large Prawns, 340 Gram

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$14.99$4.41/100g

1 1/2 cups chicken stock, plus more if needed

Not Available

1 (14 oz/398 mL) can whole tomatoes

Western Family - Whole Plum Tomatoes, 796 Millilitre

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$2.79$0.35/100ml

1 Tbsp + 2 tsp olive oil (divided)

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1/2 cup finely diced onion

Onions - Sweet, Fresh, 400 Gram

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$2.02 avg/ea was $2.64 avg/ea$0.50/100g

1/2 cup finely diced green bell pepper

Bell Peppers - Green, Fresh, 240 Gram

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$2.11 avg/ea$0.88/100g

1 large garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1/2 tsp dried oregano

Western Family - Oregano Leaves, 32 Gram

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$3.99$12.47/100g

1/4 tsp paprika

Western Family - Paprika - Ground, 145 Gram

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$5.99$4.13/100g

pinch or 2 red pepper flakes

Club House - Organic Crushed Red Pepper, 23 Gram

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$3.69$16.04/100g

1 Tbsp tomato paste

Hunt's - Tomato Paste, 156 Millilitre

Flyer Sale

3 for $4

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$1.33 was $1.59$0.85/100ml

1/3 cup white wine

Carl Jung - REISLING NON-ALC WINE, 750 Millilitre

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$13.99$1.87/100ml

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

1 Tbsp chopped fresh parsley

Parsley - Italian, Fresh, 1 Each

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$2.49

8 to 10 ounces (227 to 280 grams) rockfish fillets, cut in 2-inch cubes, any bones removed

Quality Foods - Fresh Rockfish Fillets, 100 Gram

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$2.19/100g$2.19/100g

parsley sprigs and lemon slices, for garnish (optional)

Lemons - Large, 1 Each

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$1.19

Directions

Peel the shrimp, leaving the tip of each tail intact. Save the shells. Set shrimp on a small plate and refrigerate until needed. Put 1 tsp of the oil in a small pot set over medium-high heat. Add shrimp shells and cook until bright pink, about 2 minutes. Pour in the 1 1/2 cups stock and bring to a gentle simmer (small bubbles should just break on the surface). Adjust the heat as needed to maintain that gentle simmer. Simmer shells 20 minutes. Strain this shrimp-flavoured stock into a measuring cup. You should have at least 1 cup. If you don’t, add a bit more chicken stock until you do.

Open the tomatoes and lift the whole tomatoes out of the can and unto a cutting board. Chop tomatoes, and then set in a bowl, making sure any tomato juices left on the board, and in the can, also come for the ride.

Place remaining olive oil in 8-inch or so wide pot set over medium, medium-high heat. Add onion, bell pepper and garlic and cook until softened, about 4 minutes. Mix in tomato paste, oregano, paprika and pepper flakes and cook 1 minute more. Add wine to the pot, bring to a simmer, and reduce by half.

Add chopped tomatoes and shrimp-flavoured stock to the pot. Bring to a gentle simmer, adjusting the heat as needed to maintain that gentle simmer. Simmer this base for the cioppino 10 minutes, and then mix in the chopped parsley and salt and black pepper, to taste.

Add the shrimp and cubed fish to the pot, carefully submerging them into cioppino base. Return to a simmer and cook 4 to 5 minutes, or until the seafood is cooked. Divide the cioppino between 2 shallow serving bowls, garnish with lemon slices and parsley sprigs, if using, and enjoy.

Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and keep the rest frozen for another time.