Fish Stew (Coippino)

This is a great soup year-round, especially if you’re trying to survive a San Francisco summer, where the dish originates. I like to make this when I have a variety of frozen seafood that I need to use up, but obviously it’s best when everything is fresh! Soup base can be made ahead and/or frozen for later.

Adapted from Epicurious.

INGREDIENTS

  • Soup Base
    • 4 large garlic cloves, minced
    • 1 medium onions, finely chopped
    • 1  bay leaf
    • 1 teaspoon dried oregano, crumbled
    • 1 teaspoon dried hot red pepper flakes (optional)
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1/4 cup olive oil
    • 1 green bell pepper, diced
    • 2 tablespoons tomato paste (I like the TJs tube)
    • 1 1/2 cups dry red wine or red wine vinegar
    • 1 (28- to 32-ounces) can whole plum tomatoes
    • 1 cup bottled clam juice
    • 1 cup chicken broth
  • Seafood (any combination works, depending on what you have and/or like)
    • 1 lb king crab leg
    • 1 1/2 lb. small hard-shelled clams, scrubbed
    • 1 pound skinless white fish (red snapper, halibut) fillets, cut into bite-sized pieces
    • 1 pound shrimp, shelled and deveined
    • 3/4 pound sea scallops
  • Fresh Herbs
    • 1/4 cup finely chopped fresh flat-leaf parsley
    • 3 tablespoons finely chopped fresh basil
    • Garnish with fresh basil leaves and small whole leaves
  • Phase 2: Accompany with whole wheat bread
  • Phase 3: Accompany with sourdough bread

Directions:

1. Heat olive oil in a large heavy pot.

2. Add garlic, onions, bay leaf, oregano, red pepper flakes, and salt & pepper and cook until onions are softened.

3. Add bell pepper and tomato paste and cook, stirring, for 1 minute.

4. Add wine and boil until reduced by half.

5. Add tomatoes with their juice, clam juice, and broth and simmer, covered for about 30 minutes. Season with salt and pepper.

6. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered. Set aside opened clams. Discard any unopened clams after 10 minutes.

7. Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes.

8. Discard bay leaf, then return clams to pot.

9. Plate and garnish with parsley and basil. Serve immediately.

Makes 6 servings.

Chicken Posole

My ultimate go-to dinner, year-round. It’s filling and full of flavor, yet light enough so you don’t feel stuffed afterwards. I usually eat it on its own, but you can add a side of rice and beans or top with tortilla strips to bulk it up. It’s also easy to individualize based on taste, since everyone can add their own toppings.

I like to buy a rotisserie chicken and separate the meat into light meat for tacos, enchiladas, etc. and dark meat for soup. If I’m not planning on using it for awhile, I’ll stick the containers in the freezer for later. I always use chicken, but pork works well too.

Depending on the day, I will either make this soup in a slow cooker, Dutch oven, or a large pot on the stove.

Ingredients:

  • Soup
    • 2 Tbsp oil (extra-virgin olive or avocado)
    • 1 ancho chile, sautéed (note: I don’t eat anything spicy, so I only occasionally do this)
    • 1 lb chicken (preferably thigh) (sub pork if desired)
    • 2 15oz (or 1 28oz) cans hominy
    • 4 cups of chicken broth
    • Add water, if needed
    • Salt & pepper
    • Optional: Add a can of chili verde or tomatillo salsa (make sure it’s sugar-free) to make a thicker soup.
  • Toppings
    • Green cabbage, shredded
    • Radish, sliced
    • Avocado, cubed
    • Cotija, queso fresco, or feta
    • Cilantro
    • Lime wedges
    • Green onion or red onion, chopped
    • Jalapeño (optional)

Directions:

1. Heat up a frying or cast iron pan on the stove. Put the pot next to it on the stove, or start heating up a slow cooker.

2. Heat 2 Tbsp of oil in a pan and brown the chile on all sides. Put chile in the pot or slow cooker. Begin cooking the chicken thighs. If using meat from a rotisserie chicken, shred the meat and put it directly into the pot or slow cooker.

3. Deglaze the pan and pour the liquid into the pot or slow cooker.

4. Add the hominy to the pot or slow cooker.

5. Add the chicken broth to the pot or slow cooker. Add more water if necessary. At this point, the soup is ready whenever it is warm enough, or you can leave it longer at a low simmer for 1-4 hours. Add salt & pepper to taste.

6. Pour soup into bowls (I use these for most of my meals), and top as you like!

Phase 2/3 Add-Ons:

  • Add a side of brown rice and black or pinto beans.
  • Add tortilla strips to turn it into a Tortilla Soup.