What would you change about this cioppinno recipe

rob333 (zone 7a)

I want to use all of my tomatoes and fennel from my garden.


Obviously, since since I'm landlocked, I can never use fresh seafood.

If I had to wait on that, I would never have it.



https://www.health.com/recipes/cioppino-san-francisco-style-fish-stew

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lindac92

I don't want Fennel in my cioppino, nor do I want water, I would use either a fish stock i made and or tomato juice.
And I don't want squid in it either. shrimp, crab, mussels clams and a white fish...I think cod would be a better choice than Pollock...halibut would be ideal

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Bumblebeez SC Zone 7

What Linda said, but frozen is fine, it's all I ever use 95% of the time and is much more reliably fresh than never frozen in almost all of the USA.

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sushipup1

No fennel. Here's our friend Phil's cioppino recipe, which beat Bobby Flay's on Food Network.

https://gfreefoodie.com/phils-fish-market-cioppino-recipe/

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sleevendog (5a NY 6aNYC NL CA)

Is this new territory? Have you tried any seafood stew or chowder recipes?

I've spent my entire life coastal from NewOrleans to Newfoundland Canada. I could make that recipe tonight... all from my freezer. Even having access to fresh. We have a fishing boat and always freezer our excess catch after a couple meals fresh. Your standard grocery puts out thawed fish and shrimp. Our crap closest grocery we only use for emergencies like a bag of ice😂, has a frozen seafood section with sustainable wild caught whole shrimp.

You should look at a few other recipes. Ina has one and many others. I'm very picky about clams and mussels so I would leave them out. Might want to simplify. Same flavors but less excess in the seafood dept. I make my own stock but the bottles clam juice is really good. I don't care for oregano with seafood but do use summer savory and thyme. We also prefer a less punch in the tomato dept. I suppose I'm leaning more towards a Bouillabaisse though the are very similar. I just call it seafood stew. (avoids pesky recipe police)

I use leek, celery, shallot at the onset...finish with some shaved fennel as a garnish....some type of fennel salad on the side depending on the season. We love fennel but some do not. Prefer fennel fresh over cooked.

^^not at all suggesting you take any of my advice. Just what I would do considering our preferences. Clams look really good and fresh a few times a year. Only then do I build a meal around them.

At the moment I have salmon, shrimp, scallops, halibut, cod, and a couple lobster tails in my freezer....



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sleevendog (5a NY 6aNYC NL CA)

^^^Phil's menu is mouth watering!

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bbstx

I make an easy shrimp stock, if you want to make stock instead of using clam juice. Shrimp shells (you can use heads too, but I prefer it without), celery trimmings, and onion trimmings. Cover with water. Simmer for at least 10 minutes.

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rob333 (zone 7a)

Thanks! I've never had it and always wanted to try it. I'm glad to hear no fennel, because I wasn't sure about leaving it out; it's not my favorite. But neither is cilantro, and I added to every Mexican dish since it wouldn't be the same without it.


I have to give Phil's a good look, since I used to live in Monterey ;) How could I have forgotten his version?! I'm a bad Californian

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nancyofnc

Any good cioppino must have wine and seafood/fish stock (or clam juice).

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nekotish

I always use wine, and seafood stock (I use bottled clam juice, shrimp shells, and make up the difference with chicken broth.) A tiny amount of fennel is okay, but it easily becomes overpowering IMHO.

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Louiseab Ibbotson

Sorry, it I’d lose the fennel. Can’t stomach the stuff. And this from one who eats most everything.

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