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Anyone ever made Cioppino?
Posted on 12/22/16 at 10:29 am
Posted on 12/22/16 at 10:29 am
I'm thinking about giving it a go, but want to make sure I'm not wasting a bunch of fish and shellfish. Anyone here ever made this San Francisco Italian American fish stew, who can maybe throw some pointers my way?
As of right now, I'm kind of going with the amalgamation of internet recipes approach.
As of right now, I'm kind of going with the amalgamation of internet recipes approach.
2
Posted on 12/22/16 at 10:39 am to Y.A. Tittle
Yes. Made a very good version, from recipes on the Net, a few years back. Can't say I kept what I did, but I used a good shrimp/crab stock, good tomato products, made the soup base, seasoned to my taste, and then poached the seafood in it, adding the items to cook in accordance with an expected cook time...i.e....crab and clams, then fish, and shrimp last. Taste as you go and re-season.
Posted on 12/22/16 at 3:24 pm to Y.A. Tittle
I make it quite a bit and it's super simple. Here's a very easy recipe from Giada, and I find that you don't even need the fennel, but that's up to you.
Once I went to the store to gather seafood for the recipe. I asked for two sea scallops, and the moron guy behind the fish counter put it in a heavy duty plastic container without taring it, and it came to $5. I asked him to simply put them in a plastic bag and reweigh it and they were just two bucks. lol
Once I went to the store to gather seafood for the recipe. I asked for two sea scallops, and the moron guy behind the fish counter put it in a heavy duty plastic container without taring it, and it came to $5. I asked him to simply put them in a plastic bag and reweigh it and they were just two bucks. lol
Posted on 12/22/16 at 4:41 pm to Degas
I can vouch for the Giada recipe. I made it and used scallops, shrimp, salmon, and fresh redfish I had caught recently.
The fish held up beautifully and the soup was a huge hit.
The fish held up beautifully and the soup was a huge hit.
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