Cioppino Recipes or Tips?

Take your time making a really great stock. This is from experience with bouillabaise which is similar.

Use decent quality canned whole tomatoes, not a diced/chopped product that's been treated to retain its lil hunk of tomato shape. The diced crap in a can never seems to break down, no matter how long you simmer.

Google stock. Lotta great recipes out there.

Ditto on the stock.. It makes or breaks the dish. Without a good stock it just taste like fish gazpacho

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Id make a nice stock with some shrimp shells And fish bones. First dry toast the shells in your stock pot, you want them nice and red. Add fish bones and continue "toasting" then deglaze with some pernod Or white vermouth or white wine. Then add a quartered onion, carrot, celery, black peppercorns, and water. Simmer for maybe 45 minutes. Strain.

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Perfect. Only thing to make it better would be to have had to access to whole fish and used the head.

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And fish bones. Simmer for maybe 45 minutes

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I didn't really have any tips until I read this. Generally with fish bones, the stock turns bitter anything after a half hour.

Also, if you're going to add clams or mussels make sure they are live and of high quality (Whole Foods comes to mind). If you get just a couple of bad ones it ruins the entire dish.

Good luck. I love a good Cioppino and have made it many times. Oh, and make sure you have some good crunchy bread.

Yep. That ain't happening here. A few years back, our Asian grocery carried live dungeness , but they stopped. I have some King and snow to go in it.

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Duarte's Tavern in Pescadero, CA

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First generation Italian-American who was born and raised in San Mateo County and have had many a bowl of cioppino at Duarte's. The best cioppino there is (Outside of my Noni's)...Fresh Dungeness crab in a base stock made withe the head and bones of Pacific snapper.