This Cioppino recipe is an abundance of fish and flavor that I'm sure your family will enjoy. Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American dish, and is related to various regional fish soups and stews.

Cioppino recipe Epicurious. Made this last night. Doubled the recipe. I used a fennel bulb instead of the onion. Added Dungeness crab clusters. Comments/notes. Everyone enjoyed the dish, but all thought it would be even better if a bit less "winey".

Cioppino is traditionally a hand- food dish. Just like eating lobsters/steamers/oysters, etc. Yes.. it's a messy meal, but that's one of the joys. Don't be afraid to get a little primal and get your hands into your food.

I peel the shrimp, leaving the "handle" on, because it gives you something to grab and hold, enabling you to take a bite out of a jumbo shrimp, plus, I want those shells for the stock. Will also try the white wine variation next time. As far as Cioppino's go this one is my go to, I in general always modify recipes, but this one tend to stay on track. This last meal I added 1/4 cup more wine, and i also made a quick shrimp shell and veggies stock instead of using chicken stock and I added one cup more broth because I wasn't going to throw it out. I also added a half of a sorrento pepper (always taste a hot peppers heat before adding to your food). I think this batch was the best yet.

Excellent. As others have said, use what you have available. I used langousties, cod, and scallops. The soup/sauce was spot on. Even got Panera's sourdough. Heaven in a bowl. Having had this dish out a couple of times, my wife asked if we could have this at home. I'm glad she asked.

This cioppino recipe is a delicious fisherman's stew you can make in your slow cooker. It's a great way to use all of your favorite shellfish. Make a meal that feeds a crowd with these satisfying recipes for slow-cooker soups and stews.

This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach. Grilled Branzino Siciliano green beans, red onions, evo 25 Grilled Hanger Steak arugula, heirloom tomatoes, fingerling potatoes 25 Chicken Piccata fingerling potatoes.

This dish is excellent. It is pricey if you add King Crab like I did, but it was worth it although I may wait for the crab to go on sale next time. Still, this is an excellent recipe.

I'm not sure why anyone would substitute white wine for the red, but it does seem like it's not a bad swap from those who did. I did make a couple of changes though.. I had some salmon in the freezer, I used that instead of a white meat fish.

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network. This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an. A flavorful Summer Seafood Stew, with fennel bulb and chorizo --simple to make, full of flavor, healthy and delicious!

We all thought this dish was as good as anything (if not better) than what we'd had in restaurants. This was the best. Followed the recipe, but left out the crab.

I agree that the red wine makes all the difference. At first I was worried that it was too spicy, but the fish tamed it to perfection. Guests raved. All wanted the recipe. Definitely will make again soon. Absolutely wonderful.

I probably used somewhat more garlic than the recipe called for, but that's just fine. Definitely use red wine, and definitely reduce it. That's really the core of why this is so good.

Other than that, the only thing place I diverged from the recipe was that I took all the prawn shells, boiled them for a while, strained them out, and added the liquid to the cioppino. I think it really helped. Oh, and I just passed on the crab, because it's too complicated to eat. One complicated- to- eat shellfish per dish seems like plenty to me, and the clams fill that niche.

I also used prawns, butterfish (it was on sale at my local fish store), scallops, and snapper. As other reviews have noted, you can get away with somewhat less fish. Oh, and about the prawns. I have never understood this mania for not quite peeling them all the way.

If you leave the tails and the bottom part of the shells on, as this recipe says, then you have a convenient handle for picking them up with your fingers to eat them, but if you shell them all the way, then you don't HAVE to pick them up, you can use a fork or a spoon like you probably do with most other foods. Restaurants invariably leave the bottom part of the shells on, and I don't see what it accomplishes other than making them hard to eat. So I shelled the prawns completely. You should too. This is an excellent Cioppino, primarily because of the deeply flavored, delicious base. It is also quite easy, especially as you can make the base ahead of time. I disagree with substituting white wine for the red- -the trick is to follow the directions and reduce that mixture by half. I like heat, but the red pepper flakes were a bit too much.

I would reduce to 1/2 tsp. I added about 1/2 tsp sugar, which rounded out the flavors nicely. The base is so good that almost 3 lbs of expensive seafood is not really necessary. I would reduce to 2 lbs consistent with other Cioppino recipes I have prepared. Finally, the king crab was overwhelmed by the base, so I would not include again. A great meal with salad and sourdough! Really tasty- -it had the flavor I was hoping for.

I used thawed frozen seafood (2/3 bag of frozen cod pieces cut up and a bag of the Trader Joe's seafood mix- -scallops, shrimp, and calamari rings). I didn't have any clam juice on hand, so I subbed in a slice of cubed bacon during the onion stage to punch up the umami (and salt) and increased the chicken broth by a cup to make up for the decrease in liquid (and umami.. Because of all this um, salt, I ended up adding just a pinch with the onions, a pinch to season the seafood, and maybe 1/2 t at the very end to balance the acid from the tomatoes. Could probably have omitted the seasoning on the seafood and the onions without any issues. The white wine I use is Christian Bros Dry Sherry, off the charts. I add spicy Italian sausage with mine. I have been looking for the perfect cioppino recipe for at least a decade.

This is it (with modifications). The key is to add 1 fennel bulb at the onion stage. It makes such an amazing difference.

Thank an amazing guy at the Key City Fish Market in Port Townsend, WA. I've been following this recipe for cioppino for several years now and it really is the best recipe I tried. It is great with garlic brad, focaccia or poured over pasta. Truly delicious! I've tried many Cioppino recipes and I can assure you this one is the winner! The recipe is very easy to follow, there are no crazy ingredients and the sauce is delicious!

I have also made garlic toasts to supplement the dish (french bread garlic butter - 1. I can also recommend to add crab meat which makes the taste even richer and adds some thickness to the sauce/broth. Overall - the best Cioppino recipe ever! Of course I tweaked this a bit but I'm sure if you followed the recipe it too it would be fabulous. I added fennel, bay scallops, langostinos, cod steak, red snapper, baby squid, shrimp and chopped clams.

I also used organic chicken broth paste to make ritcher and did boil fish heads and bones to start my stock. A real crowd pleaser!

Fabulous! I used Costco's fish/mussel/calamari medley, - -- added 1 1/2 lb. Trader Joe's (un)frozen seafood/cioppino mix but used the base from this recipe. I used what I had in the freezer and added the clams and costco purchase.

Seafood Cioppino Stew - An Easy One- Pot Soup. Seafood Cioppino Stew is an easy, elegant, one- pot dream come true. It’s chock full of seafood and flavor, low in calories and easier to make than you could possibly imagine. We had this delicious seafood cioppino stew on Christmas Eve. It was divine and I could hardly wait to share it. But, I did. I waited. I wanted to save it for the “perfect” occasion.

Upon further reflection, I decided this recipe should not follow the path of fine china or holiday dishes…the ones you only pull out for special occasions and guests. I’m all about celebrating every day and savoring life’s moments big and small. So, I promptly prepared another pot of seafood cioppino stew last weekend, for lunch no less, and took some pictures.

It really wasn’t much of an ordeal. It takes about an hour to make this one- pot soup and a good part of that time is hands- off simmering. We thoroughly enjoyed it for lunch on Saturday. It was sort of my own personal declaration that any day is a good day to enjoy a meal you love with family.

Seafood Cioppino Stew waits no more! There are several keys to making this seafood cioppino stew spectacular (and conversely, not the creation it should be.)Allow the vegetables and spices to simmer and meld together for a full 3.

I’ve shortened this step when making Hearty Vegetable Soup…and I was disappointed. Since pricey seafood is involved, don’t make that mistake. Don’t be scared to use live clams and mussels.

They are a fun addition to this stew and very easy to work with. Buy them alive and store in the refrigerator in a bag that is open just a bit so that they get some air. When you are ready to cook them, if they are “closed” then they are good. If they are open a bit, then they might not be.

Tap them on the counter and if they close up, then they are still good. The ones that don’t open need to be tossed. These were cleaned and ready to cook when I purchased them. Check with the store where you buy them for special instructions. All that being said, you can easily substitute a can of clams. Don’t overcook the seafood and allow it to become tough and rubbery. It’s added at the end to achieve perfection. The shrimp should just turn pink, the scallops no longer opaque and the clams and mussels should be open.

Resist the temptation to go a bit longer “just to be sure.”Pin it to your Easy Recipe Board! Seafood cioppino stew is an elegant, one- pot dish. It's chock full of seafood and flavor, low in calories and easy to make.3. Cooking Green Beans On Stove on this page.

Tablespoonsbutter. Tablespoondried basil. I used medium- sized shrimp)1poundsea scallops. Melt butter in a large pot over medium- high heat. Add onions, garlic, carrots and celery to pot and saute for about 5 minutes or until tender.

Add tomatoes, broth, wine, basil, thyme and oregano to the pot and stir to combine. Cover and simmer for 3. Stir in the seafood and bring to a boil. Reduce heat to low and simmer for about 5- 7 minutes or until seafood is cooked through and clams and mussels have opened. Calories 2. 55. Calories from Fat 6. Total Carbohydrates 1. Percent Daily Values are based on a 2.

Even though I believe you should go out right now, buy the ingredients and enjoy this seafood cioppino stew immediately…If you’re looking for a special dinner for Valentine’s Day, look no further. It’s sure to impress!