Looking for a Cioppino recipe

[lmtladb]

I love Cioppino. Every time I got to San Francisco I eat so much of this. I have been wanting to make it at home but have not been able to find a good recipe. Or one that someone has tried and could suggest. Anyone have a good recipe or have tried this dish?

[avariell]

i am curious as well.. so i did a search and here are some threads that might help us both out :


http://community.cookinglight.com/sh...light=Cioppino

http://community.cookinglight.com/sh...light=Cioppino

http://community.cookinglight.com/sh...light=Cioppino

[Luv to Cook]

Rachel Ray's is the best!!!

1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping

In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.

Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.

[lmtladb]

i am curious as well.. so i did a search and here are some threads that might help us both out :


http://community.cookinglight.com/sh...light=Cioppino

http://community.cookinglight.com/sh...light=Cioppino

http://community.cookinglight.com/sh...light=Cioppino

I always forget to do a search. Thanks for the links. I have to go through this and pick one or two to try.

[avariell]

I always forget to do a search. Thanks for the links. I have to go through this and pick one or two to try.

don't worry - i forget pretty often too. so the times i remember, i try to help out

[Canice]

No doubt I referenced this Joanne Weir recipe on one of those threads; she made it on her TV show, Weir Cooking in the City - can't get much more San Francisco than that! I was so committed to making it last winter, and then suddenly crab season was over (sorry, it ain't cioppino without crab) and I missed my opportunity! If you don't mind using previously frozen crab, it's one of many to consider.

[Lee Ann K.]

RR's recipe is pretty good, but much improved if you substitute clam juice for the chicken broth (who wants the taste of chicken in a seafood stew?). You can find bottled clam juice in the canned tuna section of the grocery store.

[RD chef]

Timely thread, as I was hoping to make cioppino with my homemade fish stock. (Being in San Fran a couple weekends ago had me inspired.) Thanks for posting the recipes. I think I will try the Joanne Weir recipe, since it uses fish stock (thanks for the link Canice!)

[Andrea_2]

I really liked this one from Bon Appetit.


QUICK CIOPPINO

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soup here (it's one of my favorite things to make). And the cioppino came from an old magazine, but I've changed a few things, plus I save time with canned tomatoes and peeled shrimp."

3 tablespoons olive oil
2 cups finely chopped onions
2 large garlic cloves, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 2/3 cups canned crushed tomatoes in puree (from one 28-ounce can)
2 8-ounce bottles clam juice
3/4 cup dry white wine
12 ounces halibut fillets, cut into 1-inch pieces
1/2 pound uncooked peeled deveined medium shrimp
1/2 pound bay scallops
1/3 cup chopped fresh parsley, divided

Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.

Makes 4 servings.

Bon Appétit
November 2005
Lynn Brown, Houston, TX

[lmtladb]

Thanks to all for the recipes. They all look great. I really like the Joanne Weir one....I've been catching her show on PBS and she makes such wonderful things. It just scares me to use the fresh crabs but I'm trying to tackle new things in the kitchen. Guess that is why I'm finally going to try and make Cioppino.

[Canice]

I don't know where you live/what kind of fishmonger you work with, but honestly, I'd just have him/her crack and clean it for you, but tell him you're making cioppino and would like as much of the "liquor" as possible. Then the entire crab aspect is done for you and the recipe will come together quickly!

[smokeandashes]

Hi all -

How do you store the leftover cioppino and how do you reheat it. I am always worried about trying these kind of recipes because I am unsure of how to deal with the leftovers. Thanks for any help you can give me.

Rebecca