Cioppino  ©Diane Eblin

Cioppino ©Diane Eblin

Tonight was the easy version of Cioppino.  When I made this dish in November I made a double batch of the soup base.  After we served all of the seafood that night, I froze the remaining stock.  Today I took out the stock and warmed it up on medium high heat. The original recipes for the Cioppino and fish stock will take time but well worth it.

©Diane Eblin

©Diane Eblin

Once the stock had boiled I added in the clams and put the cover on.  Tonight, no muscles in our Cioppino.  Remember you should put whatever fish you get fresh from the fish market and when I went shopping they didn’t have muscles.  After the clams had cooked for 5 minutes I added in shrimp, cod, tiny lobster tails and Dungeness crab.  Put the lid back on and cook for 5 minutes more until the clams open all the way and the lobster shell was red.

I choose to serve it the traditional way with the seafood in the shell.  You can pick out the meat and put the meat in right before you serve or have fun picking the meat out of the shells from your soup bowl.
Top it off with chopped fresh parsley or dried if your grocery didn’t have any this winter.  We had a lot of shells to pick through.

This soup goes great with bread.  Find your favorite gluten free bread and enjoy!

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