If you’re abstaining from meat this Lenten season, try this delicious herbed fish stew.
Also spelled “ciopinno” and pronounced, at least to my American ear, tchee-uh-PEEN-yo, this dish is a long-standing favorite.
For me, it originated with a dear friend and fellow food enthusiast from Portland, Oregon but it is an old recipe that often features sea creatures, from abalone to crab to mussels and octopus, not easily found in the middle of the country.
While rich-tasting, tiapinno is low in calories, inviting a splurge for dessert if you’re so inclined. Serve with a green salad topped with colorful chopped vegetables and a loaf of crusty bread.
TIAPINNO (HERBED FISH STEW)
Total time: 45 – 60 minutes
Make 8 cups
- 1 tablespoon regular or light olive oil
- 1 red pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 15 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 2 cups water
- 3/4 cup dry wine (red or white)
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- Pepper to taste
- 3 tablespoons chopped cilantro (or parsley)
- 1 pound fresh or frozen red snapper
- 8 large fresh or frozen shrimp
- 7 ounces canned minced clams (optional)
Heat a four-quart dutch oven on medium heat. Add olive oil and sauté onion, pepper and garlic until soft. Add remaining ingredients except fish, shrimp and clams. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Cover and simmer at least another 15 minutes. (For extra flavor, make ahead to this point and refrigerate. Return to a simmer before proceeding.) Cut fish into 1-inch pieces, peel shrimp, then add fish, shrimp and clams. Return to a boil and simmer 5 – 7 minutes or until fish is fully cooked.
• Like many soups, it's better after sitting for 24 hours so I usually make the tomato broth the day before, then add the fish and seafood just before serving. It warms up beautifully.
• That long-time friend from Portland mentioned in my column? She's now a food blogger! Meet Lisa from My Own Sweet Thyme.
• Originally published in print 3/7/03, published online for the first time in 2008
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