Cioppino - Fisherman's Stew Soup Base
This tomato-rich, wine-laced seafood soup is the kind of dish people pay $32 for at the restaurants. But once you’ve got homemade fish stock in your fridge or freezer, you’re already halfway there. All you need now is a handful of pantry staples and about 45 minutes to make a base you can freeze, store, and bring back to life any time seafood calls your name. This recipe will teach you how to do it.
Servings: 12
Ingredients
- 1 large yellow or white onion roughly chopped
- 5 garlic cloves finely chopped
- ½ cup white or light red wine
- 2 tbsp. olive oil
- 1 ½ tbsp. dry oregano
- 2 tbsp. tomato paste
- 12 oz. diced canned tomatoes 800 g.
- 2 quarts homemade fish stock 2 liters *For all the details on making fish stock, check out our earlier post (link in the notes below).
- 1 small jalapeno optional, not shown
- Salt to taste
Instructions
Start with the aromatics:
- Heat the olive oil in a large pot over medium heat.
- Lower the heat to medium-low, then add the garlic. Stir gently until fragrant - about 30 seconds to 1 minute. Don’t let it brown.
- Add the chopped onion and stir to coat in the garlicky oil. Sprinkle in the oregano.
- Cook, stirring occasionally, until the onions are soft and translucent - about 5 to 7 minutes.
Add the tomato paste:
- Stir in the tomato paste and cook for 2–3 minutes. Let it darken and caramelize a bit on the bottom of the pot. This deepens the flavor. Just keep the heat low - don’t let it burn.
Deglaze and build the broth:
- Pour in the white wine and stir to loosen any bits stuck to the bottom. Let it bubble for a minute.
- Add the crushed tomatoes, fish stock, jalapeño (if using), and a generous pinch of salt.
- Bring everything to a light simmer and let it cook uncovered for 15 minutes.
Blend to your liking:
- Use an immersion blender to blend the base right in the pot—or carefully transfer it to a blender in batches.
- Blend until smooth, or leave a little texture if you like. Taste and adjust salt as needed.
Cool:
- Let the base cool completely before transferring it to airtight containers or freezer-safe jars.
Store it up:
- Refrigerate: Keep in the fridge for up to 3 days.
- Freeze: Freeze for up to 6 months. After that, it’s still safe, but the flavor may start to fade a little.
When you're ready to use it:
- Thaw frozen cioppino base in the fridge overnight. Once defrosted, bring it to a simmer before adding seafood.
Notes
We are using our homemade Fish Stock to make this Cioppino Soup Base: click here for a full recipe.