I found this one by googling, and there may be others, as well.

We're going there tonight, and I just might order cioppino!

Here is a link that might be useful: cioppino recipe

Ah, sometimes the obvious escapes me. Thanks, and enjoy dinner!

Cut/pasted! Thats MY kind of tomato fish dish! That and boulliabase and a salmon tomato bisque I tweaked from a restaurant recipe. My kid won't leave me alone to remake it, LOL.

Phil's Fish Market Cioppino
The Base
1¼ cup good olive oil
2Qt. Sliced white onion
1 head of garlic, about 15 garlic cloves
Fresh Basil (about a cup of chopped leaves)
Italian flat leaf parsley ( 1 cup chopped )
1 Tablespoon Worcestershire

The Body
2- 14 oz can Tomato Puree
2-14 oz. can of Whole Italian style Tomatoes
2 Tablsp brown sugar
Salt and pepper

Seafood
Dungeness Crab , preferably but can use king crab, snow or blue crab
Lobster , Shrimp in the shell, White fish like cod or halibut, or snapper.
Mussels, Clams , scallops
Squid.

olive oil
optional, can of chopped clams and clam juice

Seafood broth
1 cup White wine,
pinch Saffron
2 tblesp. Worcestershire

Aromatics
Cinnamon
Bay Leaf

The Sauce

1.Heat olive oil in large Dutch Oven or your favorite large soup pot.

2. Add the onions and garlic and cook until they are soft.

Add the basil and parsley and cook 1 more minute. Add the Worcestershire sauce.

3. Add the tomatoes, tomato puree, cinnamon and bay leaf.

Simmer the sauce for 30 minutes on low to let the flavors develop and donÂt let it darken or the overcooked tomato taste will be awful.

If your not going to use the sauce today then cool it quickly and put into a container to store (The faster you cool the sauce down the longer it will keep in the fridge and you will avoid harmful bacteria to form. )

The Seafood
Start with olive oil and heat up and add the clams and mussels, add the saffron, Worcestershire and wine

Simmer to make sure that the clams and mussels open. Remove those that look to be dead.

Add the clam juice and the white fish that you cut into large 2 oz. chunks.

You donÂt want them to fall apart into mush.

Add the prawns, scallops, crab and Squid. Phil adds now a can of chopped clams and clam juice because it gives it a sweetness.

Now add half to ¾ of the Cioppino sauce and simmer for 10 minutes to blend flavors.

Optional enchanting seasonings.

Red pepper flakes, tobacco, pasilla or jalapeno chilies.

FOAS, here's the recipe I use. I change the seafood around periodically on whim but this is the general idea. We love this stuff.

CIOPPINO

¼ Cup Olive Oil
2 Onions, Chopped Small
4 Cloves Garlic, Minced
2 Tablespoons Tomato Paste
1 Teaspoon Oregano
1-1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 Teaspoon Red Pepper Flakes
1-1/2 Cups Red Wine (I use Trinchero Family Cabernet Sauvignon)
1 Cup Chicken Broth
1 Cup Fish Stock
1 28 Ounce Can of Whole Plum Tomatoes, juice reserved
12 Quahog Clams
¾ Pound Shrimp, Peeled, De-veined but with the tail left on
1 Pound Sea Scallops
1-1/2 Pounds Alaskan King Crab, in shell & Cut into 2"-3" Pieces
1 Pound Snapper, Cut Into 2" Pieces
Basil, One Good-Sized Bunch, cut into a chiffinade
Lemon Slices, Garnish

In the olive oil, sauté the onions with the oregano, salt, pepper, & red pepper flakes for about 5 minutes or until onions are nicely wilted. Add garlic & sauté another minute. Then, stir in the tomato paste. Add the red wine & simmer until reduced by about half (about 5-7 minutes over medium heat).

Add the chicken broth, fish stock, & tomatoes plus the reserved juices. Crush the tomatoes with a wooden spoon. Simmer for 30 minutes. After simmering, the broth may be refrigerated & reheated to continue finishing the dish & cooking the seafood.

Bring the broth to a strong simmer & add the crab and clams. Cover & cook for 5-10 minutes. After 5 minutes start checking to see if the clams have opened. Discard any clams that haven't opened after 10 minutes. After 10 minutes of simmering, remove the clams & crab with a slotted spoon to a bowl.

Put the shrimp, scallops, & snapper into the broth, cover & simmer for about 5 minutes. Return crab & clams to the stock pot, stir & simmer for another 2 minutes.

Pour into large serving bowl & top with the basil chiffinade. Garnish with the lemon slices. Serve with warm sourdough bread.

/tricia

I've made this one and it is EXCELLENT! The secret is to be exceedingly gentle when you stir after you have added the fish. You want it to hold its shape.

Alexa

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Bouillabaisse Recipe courtesy Paul Laublgnat, Nancy's Landing
1/4 cup olive oil
2 carrots, cut into julienne
1 bulb fresh fennel, cut into julienne
1 leek, cut into julienne
1 rib celery, cut into julienne
1 sprig thyme
1 sprig rosemary
1 bay leaf
10 cloves garlic, peeled and chopped
1 strip dried orange peel
2 cups dry white wine
2 tablespoons tomato paste
1 quart fish stock or clam juice
6 pinches of saffron threads
8 small clams cleaned
1 pound fresh white fish of your choice, cut into 1-inch cubes
16 large shrimp peeled and veined
1 pound mussels cleaned
8 ounces calamari cleaned
16 large scallops
2 (6-ounce) lobster tails (cut into thirds)
2 ounces anise flavored liqueur, such as Pernod
1 pound ripe tomatoes, seeded and roughly chopped
Garlic toast, as an accompaniment
Rouille, as a garnish, recipe follows

In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.
Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes.

Place in large soup tureen or serve in individual dishes with garlic toast and rouille.

Rouille:
2 egg yolks
2 teaspoons tomato paste
1 teaspoon anise flavored liqueur, such as Pernod
4 cloves garlic, chopped
1 small dried chile pepper
1 pinch saffron
2 teaspoons olive oil

Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

I just realized you specified Cioppino... I hope you don't mind that I included the French version - I really like the hint of licorice from the fennel, though since I really do NOT like licorice in general I leave out the Pernod. Make sense, right? LOL!

Alexa

Thanks for the replies so far! What's the fundamental difference between cioppino and boulliabase - not seeing it off-hand. I'll take any variant. Jessy, how about that bisque? Seems all I have to do is call a soup a bisque and DW instantly loves it.

Alexa - to me at least the fennel/Pernod thing makes perfect sense. Ina seems to favor Pernod in many seafood recipes, but once I made her lobster pot pie and felt the Pernod killed it. Even as a drink I didn't like it, even though I love others like Ouzo and Sambuca. The rest of the bottle was poured over ice, chugged, and erased from memory. Fennel I'll use.

Ummmmmmmm copying and pasting!

FOAS, I should have mentioned that I often make this when our DS, DDIL, & the 3 kids are here & double the recipe (just chug the whole bottle of wine in there). I make it in my 12-quart stockpot. The kids don't eat much so the 4 of us adults will clean out a double batch. Serve with seafood forks for the crab.

For us, cioppino is one of those meals where we take about 1-1/2 hours to eat...dunking bread into the broth, chatting, & munching on the seafood. We're so full we can't move by the time we're done!
/tricia