Easy Cioppino With Mahi Mahi

cioppino mahi mahi 5A cioppino, as many of us know it, has it’s origins in the area surrounding San Francisco Bay. Think of it as a product of the American melting pot; the mixing of various seafaring cultures.  Although cioppino can be a pretty elaborate dish with all the various seafood that can go into this soup…stew…soup…it’s one of those dishes you can make with whatever you have on hand.  They key mandatory ingredient, however, is fish. It is a fisherman’s stew after all.

Now you all know how I’m always making many of my dishes on the fly.  This cioppino mahi mahi 2cioppino is no different.  Man, I was starving that night.  I didn’t want anything heavy either.  There was a bag of frozen mahi mahi fillets in the freezer, and now we have this yummy recipe. The version I am sharing with you today is a more refined version of what I what I made that night, since I had more planning time for ingredients this go around!

Cioppino with Mahi Mahi

serves 4
Ingredients

cioppino mahi mahi ingredients

  • 12 ounces Mahi Mahi fillets
  • 1 14.5 ounce can diced tomatoes with juices
  • 1 zucchini, cut into half moons (appx 2 cups)
  • 1 small sweet onion, sliced thin (appx 3/4 cups)
  • 2 cloves garlic, minced
  • 1  cup vegetable, fish, or chicken broth
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 bay leaf
  • salt
  • pepper
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • brown sugar (optional)
Directions
  1. Pat mahi mahi fillets dry and cut into large chunks. Season with salt and pepper and set aside.cioppino mahi mahi cutting fish
  2. Heat olive oil in a large pan over medium high heat.
  3. Add onions and saute until they start to soften, then add the garlic. Continue to saute until fragrant and onions are translucent.cioppino mahi mahi onions and garlic
  4. Pour diced tomatoes and broth over the onions and garlic. Stir and heat to a low boil.
  5. Add bay leaf, red pepper flakes (optional), and  salt and pepper to the pan. Cook for a minute or two to allow flavors to begin infusing.cioppino mahi mahi simmering tomatoes and broth
  6. Add zucchini and bring  back to a simmer. Allow squash to cook for about two minutes.cioppino mahi mahi zucchini
  7. Spread mahi mahi evenly in the pan. Ensure fish is covered in as much of the broth as possible.cioppino mahi mahi fish in broth
  8. Cook mahi mahi for three minutes. Turn fish so that it cooks evenly. Add basil and parsley. Stir and continue to simmer until fish is cooked, about 2-3 more minutes.cioppino mahi mahi basil and parsley
  9. Taste and season with salt and pepper to taste if needed.  If the broth is too sour (something I always find when using canned tomatoes), sprinkle in 1/4 teaspoon of sugar to help balance the flavor.cioppino mahi mahi finished
  10. Serve cioppino in a bowl with lots of the broth. I chose to serve mine over spaghetti, but rice or even a side of crusty bread will work delightfully as well.

cioppino mahi mahi 1

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3 responses to “Easy Cioppino With Mahi Mahi

  1. Your cioppino sounds light, healthy but most of all delicious.

  2. Pingback: Savory Oatmeal – A Quick Mushroom & Thyme “Risotto” Substitute | corkandspoon

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