Get the recipe @ http://allrecipes.com/recipe/seafood-cioppino/detail.aspx
Watch how to make a top-rated cioppino that boasts 5 kinds of seafood. Shrimp, scallops, cod, clams, and mussels, they’re all in here!
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Thanks for sharing your recipes awesome ❤
great video
2 comments—. That sounds a lot like Giada DeLaurentis.
And ‘most likely Italian-American’? As a SF native, having grown up in restaurant kitchen enviro, and my 100% Italian grandfather was a fisherman, I can attest that it is a very safe bet that real cioppino is at the minimum 99% Italian fishermen origin. That other 1% are the ones that ‘wish’ they had originated the recipe.
Sour dough bread, not rice. It’s also served with pasta by some. But good SD bread is the norm.
The mix of seafood is also varied. But crab, mussels/clams, and firm white fish are the most commonly used. Prawns, scallops, small squid, etc are occasionally used but not really the traditional mix. It’s up to your taste really.
If any SF restaurants survive this C19 problem, go to Sotto Mare in No Beach, or Alioto’s on the wharf for the genuine SF dish. Both are award quality venues and will serve you the ‘real deal’. 👍🏼🍷
This is not a S.F. Cioppino. Where’s the crab? and never serve with rice, just a good sourdough bread.
We only have frozen New Zealand mussels available in the general Los Angeles and Ventura county areas. If there are live ones, they are very hard to find, unless you want to pick them from among the big rocks along the shores of California, and those may not be safe to consume. If you guys know the stores that sell live mussels, please let us know. Thanks.
Delicious 😋
As others have said- this is from San Francisco, most likely from Italian American fisherman. And it is usually served with sourdough bread, not rice.
This looks great — but cioppino is not Italian. It is from San Francisco. Back in the days, after the fishermen sold their catches, someone would start a pot and all the fishermen would ask if anyone would "chip in" the seafood they did not sell.
Serve with rice? I have to disagree. Sourdough garlic bread, toasted ciabatta, or your favorite artisan bread. Oh, and do not forget the pinot grigio or your favorite dry, white wine.
Rice!!!! Absolutely not! A good toasted ciabatta only.
Looks great except too much heat. I will make this without so much hot pepper. I am not a lover of the spice…. for me its too overpowering.
Looks great with easy to follow recipe thanks for sharing
Serve cioppino with sourdough bread, NEVER with rice!
That sounds like a tasty addition to this recipe! Let us know how it turns out for you. Enjoy!
We've never tried this with pasta – let us know how you like it. What kind of pasta are you planning on using?
YUMMY!!! nice to see something on here that doesnt take a crock pot!
70 dollars of fish!
that looks too damn good!
I just had dinner, but now am damn hungry again -_-