Extra Virgin olive oil (3 tbsp.)
1 large onion
3 to 4 cloves of garlic
1 carton of chicken stock (32 oz.)
1 bottle of clam juice (8 oz.)
1 sprig of Thyme (or 1 tsp. of dried Thyme if you don’t have fresh)
½ of fresh Italian parsley
1 can (14.5 oz.) crushed tomatoes
1 can tomato paste (6 oz.)
1 lb. peeled and deveined shrimp
1 lb. fish (I used cod – just use a mild white fish)
2 lbs. clams (24 to 30 clams – cleaned and scrubbed well)
Salt and Pepper to taste (I use 1 tsp. of salt, 1 tbsp. of pepper)
* If you like a zip to your soup, add a couple of dashes of Tabasco or hot sauce of your liking.
Sauté onion and garlic in olive oil until translucent. (7 to 10 minutes)
Add tomato paste. Blend in.
Add chicken stock, can of tomato, and clam juice. Blend.
Add salt, pepper, lemon and thyme.
Bring to a boil.
Reduce and simmer for 30 minutes.
After 30 minutes, add the clams.
Cook for about 10 minutes or until they open up.
(Discard any that do not open – bad clams!)
Add shrimp and fish (that’s been cut into 2 inch pieces)
Cook until shrimp turn pink and fish turns opaque.
Check seasonings. Adjust as needed.
Chop ½ cup of fresh Italian parsley.
Garnish soup with parsley and serve with crusty french bread!
Robert Spears’ Cioppino Soup With The Gourmet Touch