Jul 262016
Seven-Minute Cioppino

I promised bacon cauliflower salad in my last post but I wanted to wait and submit it in next week’s Paleo Rodeo. Gotta get my name out there. ? I leave you with my go-to meal when I’m pressed for time and craving a hot dinner.

According to Wikipedia, “Cioppino is a fish stew originating in San Francisco. Despite being considered an Italian dish, it is unknown in Italy.” Maybe you’re of the opinion that “fish” and “stew” are two words that should never appear in the header of a recipe, but I promise, it’s phenomenal and will make you a believer.

Seven-Minute Cioppino
Raspberry & Coconut


  • 1 fish fillet, ~4oz- use a mild fish like tilapia
  • mild spice rub (I use Penzey’s Cajun or mild chili powder)
  • 2 t. olive oil
  • 1/3 c. tomato sauce
  • Sriracha
  • 3 T. Parmesan cheese (or nutritional yeast for dairy-free)

Preheat skillet over medium heat and season fish fillet with your spice rub of choice. Add 1t. olive oil to pan, then add your fish fillet. Cook about 4 minutes until the edges are opaque. Drizzle remaining olive oil over fillet, flip it, and let it sit and fry for another minute or so. Add the tomato sauce and break up the fillet with your spatula. Water the mixture down to desired consistency. Add any spices you want- I use thyme and a squirt or two of Sriracha. The soup is ready to serve now but if you’re not in a hurry, let it simmer for another 3-10 minutes for the flavors to meld.  Stir in Parmesan cheese before serving.

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