Striped Bass Cioppino
Striped bass is a staple in our house due to the fact that my husband is a full fledged, full-time fisherman. Most striped bass recipes involve baking this white flakey fish with bread crumbs, butter and lemon juice is great, but that simple method gets boring pretty fast.
My Striped Bass Ciopinno dish is positively one of my favorite recipes in my arsenal. I've had it so many times out to dinner that I just needed to come up with my own recipe! Any time I'm out to dinner somewhere and this is on the menu, I'll definitely order it.
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Also known as "Fisherman Stew", traditionally a ciopinno is made with clams, shrimp, mussels, lobster, or anything else you might want to add, even luingica or chorizo, and the rich tomato and seafood stock based broth is exceptional when paired with crusty bread for dipping.
Pictured above clockwise from top left: crushed tomatoes, a good tomato paste, bay leaves, oregano, fresh flat leaf parsley, sauvignon blanc, clam juice. These ingredients plus some onions, garlic and fennel are all you need to make a delicious broth for your striped bass.
I like to add crushed red pepper for spiciness, but if you're not into that then have no worries! It will still taste delicious without the spicy red pepper.
Make sure to have fresh flat leaf parsley on hand, it makes a huge difference between that and dried parsley. You can also play around with different seasoned salts if you have them on hand. I love the band Hippie Pilgrim, which makes seasoned salts out of Plympton, MA. In this recipe I used the Shallot Garlic Salt, but I also love her Basil Garlic Salt!
This cioppino is also a great option for the winter, because it works very well with frozen striped bass and other frozen fish.
Click on either photo below or click here to print the recipe.
