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Cioppino

March/April 2010

Your rating: None Average: 3.9 (24 votes)

Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. Wine was always an important component of the dish and red was used as often as white—it’s all about what you prefer. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch—the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives.



READER'S COMMENT:
"I followed the recipe exactly, substituting fresh lump crabmeat ($$$) for the dungeness crab, as indicated. The results were just OK. The broth is quite thin, and once the seafood is added to the broth, the water the seafood exudes...
Cioppino Recipe

1 Review for Cioppino

03/01/2010
Anonymous

I followed the recipe exactly, substituting fresh lump crabmeat ($$$) for the dungeness crab, as indicated. The results were just OK. The broth is quite thin, and once the seafood is added to the broth, the water the seafood exudes further thins the broth and reduces rather than adds to the flavor. It was a very bland watery dish.
Also, I found it took way longer than stated for the clams to open. Since the seafood is all added at once, this resulted in the other components being overcooked while waiting for the clams to open. I made this for company and was embarrassed with the way the meal turned out.

Comments (1)

1 comment

Anonymous wrote 10 weeks 6 days ago

well this is easy for me to

well this is easy for me to say being the son of an Italian fisherman but, simply. not everyone can cook great Italian food.
instead of complaining, you should make it at least a couple of times, this recipe is more of a guideline, not a hard and fast rule.
we are talking seafood here, not baking a cake.

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