Paleo Recipes – Cavegirl Cuisine

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Cioppino

Cioppino

This is another great soup that is so versatile! Use the seafood that is fresh in your area or that you just love. I used halibut ~ use cod if you want. I used mussels ~ you can use clams…or use both! I used shrimp and scallops…add or substitute crab and/or lobster. Have fun with this…I used red wine ~ you can also use white wine. Enjoy the extra couple of glasses while you chop away!


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Ingredients

  • • 4 tablespoons ghee or organic unsalted butter
  • • 1 celery stalk, chopped
  • • 1 medium onion, diced
  • • 1 green pepper, seeded and diced
  • • 1 small fennel bulb, diced
  • • 4-6 cloves of garlic, minced
  • • 1 tablespoon fresh thyme leaves
  • • 1 tablespoon fresh oregano
  • • 1 teaspoon sea salt
  • • 1/2 teaspoon ground pepper
  • • pinch of saffron
  • • 1/4 teaspoon cayenne pepper
  • • 28 oz can organic diced tomatoes, including juice
  • • 1 cup bottled clam juice
  • • 1 cup dry red wine
  • • 2 cups chicken or veggie broth
  • • 2 bay leaves
  • • juice of 1 navel orange
  • • 2 halibut steaks (about 12 ounces), cut into 1-inch cubes
  • • 1 pound shrimp, deveined and peeled (personal preference: some leave the tails on, I take them off)
  • • 1 pound mussels, rinsed and debearded
  • • 12 ounces sea scallops
  • • fresh basil, optional garnish

Directions

  1. In a Dutch oven or a thick-bottomed pot, heat butter, onion, celery, green pepper, fennel, garlic, thyme, oregano, salt, pepper, saffron and cayenne on medium heat until onions are translucent.
  2. Add tomatoes, clam juice, broth and wine. Bring to a boil. Reduce to a simmer for 30 minutes.
  3. Add seafood (mussels last) to simmering soup. Add parsley and orange juice and let simmer for 30 minutes.  Discard any mussels that don't open.
  4. Chiffonade basil (optional) and garnish soup.
  5. Enjoy!

Ingredients

  • 4 tablespoons ghee or organic unsalted butter
  • 1 celery stalk, chopped
  • 1 medium onion, diced
  • 1 green pepper, seeded and diced
  • 1 small fennel bulb, diced
  • 4-6 cloves of garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • pinch of saffron
  • 1/4 teaspoon cayenne pepper
  • 28 oz can organic diced tomatoes, including juice
  • 1 cup bottled clam juice
  • 1 cup dry red wine
  • 2 cups chicken or veggie broth
  • 2 bay leaves
  • juice of 1 navel orange
  • 2 halibut steaks (about 12 ounces), cut into 1-inch cubes
  • 1 pound shrimp, deveined and peeled (personal preference: some leave the tails on, I take them off)
  • 1 pound mussels, rinsed and debearded
  • 12 ounces sea scallops
  • fresh basil, optional garnish

Directions

  1. In a Dutch oven or a thick-bottomed pot, heat butter, onion, celery, green pepper, fennel, garlic, thyme, oregano, salt, pepper, saffron and cayenne on medium heat until onions are translucent.
  2. Add tomatoes, clam juice, broth and wine. Bring to a boil. Reduce to a simmer for 30 minutes.
  3. Add seafood (mussels last) to simmering soup. Add parsley and orange juice and let simmer for 30 minutes.  Discard any mussels that don't open.
  4. Chiffonade basil (optional) and garnish soup.
  5. Enjoy!
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