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King Oscar Cioppino Fisherman Stew

King Oscar Cioppino Fisherman Stew

Servings

2

Prep Time

40 minutes

Difficulty

Intermediate

Ingredients

  • 2-3 cans King Oscar Tinned Seafood of Choice 
  • 2 tbsp oil, if needed 
  • 2 cloves garlic, minced 
  • 1 small onion, diced 
  • 15 oz. canned crushed tomatoes
  • 1 cup vegetable broth 
  • 1/2 cup white wine 
  • 1/2 tsp dried oregano (or 2 tsp fresh chopped oregano) 
  • 1/4 tsp dried thyme leaves (or 1 tsp fresh chopped thyme) 
  • 1 tsp sugar (optional) 
  • 1 tsp salt 
  • 1/2 tsp fresh cracked black pepper 
  • 3 tbsp chopped herbs (basil, parsley, oregano, etc) 
  • 2 tsp red chili flakes 
  • For serving: toasted bread, grilled sourdough, or garlic bread 

San Francisco's great fisherman's stew was always built from whatever the catch of the day offered, which makes it a natural fit for whatever King Oscar tins you have on hand. A quick simmer in white wine, tomatoes, and herbs does the rest.

Instructions

  1. Heat a large pot on medium-high heat. Add oil from seafood cans, garlic, and onions. If the seafood cans don’t have oil, then use about 2 tablespoons of oil. Cook onions and garlic for about 2-3 minutes until soft and translucent. 
  2. Add crushed tomatoes, vegetable broth, white wine, oregano, thyme, optional sugar, salt, and pepper. 
  3. Let broth simmer on low for about 4-5 minutes. 
  4. Add seafood and gently stir into the broth. Simmer on low heat for about 2-3 minutes. 
  5. Ladle soup into bowls, top with chopped herbs of choice and red chili flakes. 
  6. Serve with bread of choice.

Cold Waters

Hand-Packed

"Norway is lovely this time of year. But if you're short on time, we've got tins a lot closer to home."
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