Nina’s Cioppino

in Cancer Healing,Lunch & Dinner


  • 2 medium onions, chopped
  • 5 garlic cloves
  • 1 1/2 T ghee or avocado oil
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • salt and pepper to taste*
  • 3 T tomato paste
  • 1 1/2 cups dry red wine
  • 1 cup clam juice
  • 2 cups chicken broth*
  • 12-16 mussels
  • 1 lb firm white fish such as red snapper or cod
  • 1/2 lb shrimp in shell but no heads
  • 1/2 cup flat leaf parsley
  • 4 slices of turkey bacon, crisped and crumbled (see Turkey Bacon recipe)

Here’s How:

  1. Use a large heavy soup pot, heat it, add fat and sauce onions for 5 min.
  2. Add garlic and next ingredients through the chicken broth, stir and cook 10-15 minutes.
  3. Meanwhile, cut fish into bite-sized pieces and set aside.
  4. Wash shrimp and mussels and remove beard from outer shell.
  5. Place mussels in the broth and cook until they open. Remove and set aside and discard unopened ones.
  6. Add rest of protein and cook 5 minutes and turn off.
  7. Add the mussels back in and reheat right before serving being careful not to overcook the fish.
  8. Crumble turkey bacon on individual bowls when serving.

Serve with crusty bread or Coe’s favorite corn bread.