Re: (...)

I am making Cioppino tonight. Anybody has any tips or recipes or anything else? This is my first attempt and I will have company...What was i thinking?
  Re: Cioppino by piano226 (Hi,[br][br]I am maki...)
Are you using a C@H recipe? Just wondering, cuz I thought I saw one a few issues back. What kinds of fish you're using might make a difference in your cooking times. All in all it seems like it should be simple and tasty.
Hope your company just loves it!!
Empress for Life
  Re: Re: Cioppino by farnfam (Are you using a [url...)
I would love to use C@H but but for the life of me cannot find the recipe. I went to asian market yesterday and bought a huge pile of seafood. Shrimps, mussells, clams, crab, octopus, white fish and something else...justt dont remember.
  Re: Re: Cioppino by piano226 (I would love to use ...)
You don't want to overcook the fish. So, you can make the base ahead of time and hold it. Bring the temp up and add the various fishes at various times so that they are cooked at your service time.

Also, I understand that the traditional recipe is served over a crusty bread. We don't like it that way and serve the bread on the side.

Good luck and let us know how it goes for you.
  Re: Re: Cioppino by piano226 (I would love to use ...)
Marina, one of the dinner review recipes is for a cioppino - but, I've not tried it yet.

I must say over the years I bet I've tried dozens of cioppino recipes and I've never found one that comes close to Fisherman's Wharf, so I have never kept one of them. darn.

IF you find the ultimate, please post it - I'm still on the hunt.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Cioppino by cjs (Marina, one of the d...)
Basically I was thinking of using this recipe.

The only difference is that I did not buy the seafood in clams and mussells are out of the shells already...dont know if it will make a diffence, when i had it in the restaurants always found it a pain in the #$#%#% to dig them out of there so I figured to try it this way.
  Re: Re: Cioppino by piano226 (Basically I was thin...)
There's one in Issue 54 p32. If you need me to, I can easily post it. It's got all the stuff you mentioned too!
Empress for Life
  Re: Re: Cioppino by farnfam (Marina,[br]There's o...)
Great, Thank you ...i am going to go and check this out.
  Re: Re: Cioppino by piano226 (Great, Thank you ......)
I am making the one in C@H. I will let you guys know how it is.
  Re: Re: Cioppino by piano226 (Great, Thank you ......)
Here it is for anyone ewho may want to try it...

West Coast Cioppino
(Cuisine at home, December 2005, Issue 54, p. 32)

Makes: 7–8 Cups Total Time: 1 Hour Rating: Easy

1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup yellow bell pepper, diced
1 T. garlic, minced
2 T. extra-virgin olive oil

Stir in:
2 T. tomato paste
1 T. chopped fresh thyme
1 t. red pepper flakes
1 t. kosher salt
1/4 t. ground fennel
1 bay leaf

Deglaze with; Add:
1 1/2 cups dry white wine
1 can whole tomatoes with juice, chopped (28 oz.)
2 cups chicken broth
2 T. fresh lemon juice
1 t. sugar

Stir in:
1 lb. mussels, cleaned
3/4 lb. cod or other whitefish, cut into 2 inch cubes, seasoned

1/2 lb. medium shrimp, peeled, deveined, seasoned

Garnish with:
3 T. minced fresh parsley


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