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Cioppino

May/June 1995, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (17 votes)

What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same: simmer the catch of the day in a rich broth, grab a soup spoon and enjoy. Like many classic cioppino recipes, this calls for red wine in the broth, but feel free to substitute white. The assortment of seafood can vary as well: little clams instead of mussels, scallops in place of shrimp. Serve with sourdough bread.


Cioppino Recipe

1 Review for Cioppino

11/16/2011
Anonymous
tasty but A LOT OF WORK

This was a very tasty stew, BUT it needs twice as much of the wet ingredients. Double the wine, clam juice, tomatoes. Also, double the oregano and treble the crushed red pepper. I TOTALLY TRASHED MY KITCHEN. Make sure you have the kitchen spray with bleach handy!

Tasty!
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