Blue Water Seafood Market and Grill - Chioppino Soup Recipe

If you love fish tacos, fish sandwiches, and seafood soups and salads, then Blue Water Seafood Market and Grill in San Diego is a must stop. Below is a recipe I found online from a soul who kept watching an episode of Diners, Drive-ins, and Dives featuring Blue Water until he had all the ingredients of their Chioppino soup.  Thanks to him, you can now enjoy this wonderful soup at home. 

Ingredients

• 3 tbsp of olive oil
• 1 large yellow onion, chopped
• 1 large fennel bulb, sliced
• 4 stalks of celery, chopped
• 2 carrots, chopped
• 2 zucchinis, chopped
• 2 leeks, sliced
• 1/4 cup of tomato paste
• 1 (28 ounce) can of diced tomatoes in juice
• 4 large garlic cloves, chopped
• 1 tsp of black pepper
• 1 tsp of dried crushed red pepper flakes
• 1 tbsp of worcestershire sauce
• 2 tbsp of salt
• 1 bay leaf
• 4 cups of fish stock
• 1 cup of claim juice
• 1 1/2 cups of dry white wine
• 1 pound of salmon, cubed
• 1 pound of mahi-mahi, cubed
• 1 pound of ahi tuna, cubed
• 1 pound of large scallops
• 1 pound of shrimp

Instructions

1. In a large pot, heat up olive oil over medium heat. Add onion and cook until soft. Add garlic and cook just for a few minutes.
2. Add fennel, celery, carrots, zucchini, leeks, tomato paste, diced tomatoes, black pepper, red pepper, Worcestershire, salt, bay leaf, fish stock, clam juice, and white wine.
3. Stir and bring mixture to a boil, then lower heat and simmer for 15-20 minutes, or until vegetables get soft.
4. Add all seafood and cook for another 2-3 minutes. Be careful not to let fish overcook.
5. Serve over cilantro rice