Rich Tilapia Cioppino with shrimp and fresh oregano. This is a thick chunky soup with loads of flavor and giant chunks of all-natural tilapia. Serve it with some homemade garlic bread.
The seasons are messing with my mind.
I’ve never been a huge soup fan, all that slurping and I was always spiller. But as soon as winter rolls around and I make some for the kids, who love soup (and slurping and spilling) I end up loving it!
Especially chunky soups. Maybe because it feels more like a meal and less of a smoothie. This Cioppino recipe fits right into that category, not the smoothie but the meal.
A traditional cioppino recipe is just a fish stew and can include anything the fishermen can catch that day. It kind of reminds me of slow-cooked meat dishes which I love.
As part of my collaboration with Regal Springs Tilapia along with feeling the weather become a teeny bit chillier, making cioppino was an easy choice. Tilapia is also the fourth most popular fish in the country so it’s really easy to find.
Regal Springs Tilapia is nice and firm so it won’t fall apart and get lost in that delicious tomato broth. Since tilapia is such a mild-flavored fish, it works especially well in this recipe because it takes on the rich flavor of the broth. Regal Springs Tilapia is 100% natural and lake grown so you can be sure that you’re eating healthy, responsibly raised fish. Tilapia is also the fourth most popular fish in the country so it’s really easy to find.
As much as using some great fish in your cioppino recipe, don’t forget to give the broth some love. This one is loaded with flavor thanks to the crushed basil tomatoes, seafood stock, fresh herbs and red wine.
You didn’t think I’d forget the wine did you?
Because the tilapia and shrimp cook pretty fast you can add them once the broth has had some time on it’s own. The fish will poach and absorb all of that tomato and herb goodness.
Serve it with some garlic bread because if you’re like my kids you’ll be trying to get every last drop and the bread makes for a great mop.
For more information and recipes, check out Regal Springs Tilapia and follow them on Facebook and Twitter!
This post is in collaboration with Regal Springs Tilapia, all thoughts and opinions are always my own!
Tilapia Cioppino with Shrimp and Fresh Oregano.
- 2 tbsp olive oil
- 1/2 whole onion, diced
- 1 stem celery diced
- 3 cloves garlic, minced
- 2 cans (28oz each) crushed basil flavor tomatoes
- 1 1/2 cups red wine
- 2 cups seafood stock
- 1 whole green pepper, diced
- 3 whole Regal Springs Tilapia cut into chunks
- 1 pound uncooked, shelled shrimp
- 2 tbsp fresh chopped oregano
- 1/2 tsp salt
- 1 tsp black pepper
- In a large pot heat the olive oil.
- Add the onion, celery and garlic and cook for about 5 minutes until softened stirring often.
- Add the tomato, red wine, stock and green pepper.
- Bring to a boil and simmer for 30 minutes covered.
- Add the Regal Springs Tilapia, shrimp, oregano, salt and pepper. Stir and simmer for another 15 minutes or until the fish is cooked all the way through.
- Taste and adjust the seasoning if desired.
- Serve in bowls garnished with extra oregano and basil.