I made this one one night when my husband brought home some fish and a lobster. I added shrimp from the store - we really liked it. I think the kinds/types of fish or shellfish can be adjusted based upon what you have and what's fresh. Make sure you have plenty of garlic bread to sop up the broth :-)

Becky
Lompoc, CA

* Exported from MasterCook *

Cioppino

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
2 tablespoons butter
2 onions -- chopped
5 cloves garlic -- pressed
1 bunch fresh parsley -- chopped
1 can crushed tomatoes -- 28 ounces
2 cans chicken broth -- (14.5 ounce)
1 can tomato sauce -- 8 ounces
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels -- cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets -- cubed

1. Over medium-low heat melt butter and oil in a large stockpot, add onions. Cook slowly, stirring occasionally until onions are soft. Add garlic for a couple of minutes to soften.
2. Add tomatoes to the pot. Add chicken broth, tomato sauce, bay leaves, basil, thyme, oregano, and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread.

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I love it and make it a few times a year. As Becky mentioned - I often vary the ingredients based on what looks wonderfully fresh that day.

I will find my recipe and type it up for you - it is a winner.

Alexa

It's one of our favorites, and our frind Phil sells a ton of it at this restaurant. I think the recipe is in the book from the Food Network show that Paula Deen's sons did, when they visited Phil and did the dish on the show.

I think there is a touch of saffron in Phil's recipe.

Here is a link that might be useful: Google on Phil's Cioppino

PS, it should not taste like thinned spaghetti sauce.

Lazy Man's Cioppino has all the fish and shellfish out of shell. Regular has hunks of Dungeness crab in shell and mussels in shell, etc.

I make it a few times a year, and do change the fish depending on what looks good and is in season. We love it.

Seeing as I am smack dab in the middle of the North American Continent and about as far from any ocean as an American can get....

Will frozen seafood suffice in this dish, or is fresh a must? Coupled with the fact that I hate mussels...can I omit them and just do shrimp, scallops, crab, some sort of white fleshed fish (and maybe some squat lobster)?

That's about what I can find "fresh" here. (and it may take some searching...)LOL

Linda

Cioppino originated as a San Francisco fisherman's stew, sort of a potluck, with people just "chipping in" whatever catch they had. Frozen is just fine, too.

We make this fabulous recipe I got from my sister with whatever seafood we can find at the store. If you use fish, make sure it will hold together and not fall apart in a stew. I've used king crab legs, squid, all sorts of clams, and always unshelled shrimp. I think the shells impart a certain flavor that I really like. We use sourdough bread to sop up the broth. I'm not sure, but the recipe might have come from Sunset magazine.

San Francisco Cioppino (6 servings)

1/4 c. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large green pepper, seeded and chopped
1/3 c. parsley, chopped
1 can tomato sauce (15 oz.)
1 can pear tomatoes, whole or crushed (1 lb. 12 oz.)
1 c. dry white wine
1 bay leaf
1 tsp. basil
1/2 tsp oregano
1 doz. clams
1 lb. shrimp with shell on
2 large Dungeness crabs (about 2 lbs), cleaned & cracked
1 lb. squid, cleaned

In a large stockpot (6 quarts or more), heat oil over medium heat. Add onion, garlic, green pepper and parsley. Cook stirring often until onion is soft. Stir in tomato sauce, tomatoes and their liquid (break tomatoes up if whole), wine, bay leaf, basil and oregano. Cover and simmer for 20 minutes. (If making ahead: cool, cover and chill at this stage.)

Scrub clams to remove sand. Preheat above broth to simmer. Add clams, crab and squid. Cover and simmer gently until clams open (approximately 20 minutes). Add shrimps and cook until they turn pink.

I love this dish. I have tried a few variations and have liked them all. As said above already, just use whatever seafood you can put into the pot and yes frozen will be just as good.

Linda, what size t-shirt do you wear?

This is a serious question.

LOL! I hope Ann doesn't mind my posting her recipe. When I said I had an awesome one, I meant I had one from another source which I couldn't remember off the top of my head.

This is what I make quite often and it is delicious!

Cioppino (Italian Fish Stew)
============================
Recipe from Ann T
As, Faye suggests, this stew wants a loaf of crusty bread, a jug of Pinot Grigio, and a tossed green salad. I'd like to be able to tell you that some swarthy Italian invented this but this was probably dreamed up somewhere in San Francisco. Here it is with Faye's variations.

2 tb virgin olive oil
1 lg green pepper, chopped
1 lg white onion, chopped
2 garlic cloves, diced
1/2 tsp white pepper
1/2 tsp salt
1 bay leaf
1/2 to 1 tsp Italian seasoning OR
2 tbl chopped fresh basil 1/2 tsp crushed red pepper
1/2 cup parsley, chopped and packed
2 cups fresh tomatoes, with 1 cup of water OR
1-15oz can of tomatoes and 1/2 cup of water
1-8oz bottle of chicken stock
1 cup of white wine
1/2 lb sea scallops, cut into quarters
1/2 lb medium shrimp, peeled
1/2 to 3/4 lb mussels
.
"Using a large soup or stew pot, saute the peppers, onions and garlic
in olive oil, do not brown. Add the tomatoes, stock, and the
seasonings and cook for 15 minutes. Then add the wine and seafood
EXCEPT the shrimp and cook an additional 15 minutes or until the
mussels are open. Add the shrimp and parsley and cook an additional 5
minutes.

It was probably a Scicilian fisherman in San Francisco who invented it along with his Irish and Chinese neighbors.

Linda this is a wonderful soup and as others have said you can change up the fish anyway you like, fresh or frozen .

My only caution to you, for a soup party, is that this is a soup that needs to be eaten right away. It doesn't do well if it is left to sit warming as so many other soups do. The fish/shellfish can get quite rubbery...at least that is my experience.

Good point, Chase! Maybe I'll save this for a small dinner party. I don't think Tim will eat it...picky as he can be. I am definitely going to try it, tho. I have been meaning to for a number of years, now.

Fairegold, medium, why?

Linda

Linda: I don't care for tomatoe soup,that much but someone mentioned Spaghetti Sauce and
this almost sounds like a recipe that I use for Spaghetti Sauce.
Just add a can of Tomatoe Puree and simmer for awhile , add all the fish ingredients and
simmer for another 10 minutes. Delicious !!!
Lou

Did you find a recipe that you like?

Helene, the one on the T-shirt looks pretty good! LOL

Did you get my e-mail?

Linda

no email yet.

Brodrick

at

Redshift
do t
com

Will you model it for us?