|
Hi TL!
So I spent most of my life living near San Francisco. As a result, many seafood restaurants in the area have cioppino on their menus.
Cioppino is basically an American-Italian dish that originated in San Francisco. It's comprised of many different types of seafood cooked in a delicious tomato soup. It does require a a lot of ingredients, but the cooking process isn't that hard.
It's also super delicious. <3
I will note that this recipe with this amount of ingredients made about 6 servings. It's quite a lot, but I really like cioppino.
You should be able to scale up/down this recipe though.
INGREDIENTS
- salt
- pepper
- 2 teaspoons of olive oil
- 1/2 tablespoon of oregano
- 1/2 tablespoon of thyme
- 1/2 tablespoon of parsley
- 4 cloves of garlic, minced
- 2 bay leaves
- 5 basil leaves, chopped
- 1/2 yellow onion, diced
- 1 cup of white wine
- 3 cups of chicken broth (or fish broth)
- 2 cans of tomato paste
- 1 can of whole peeled tomatoes
- 1 lb of shrimp, deveined
- 1 lb of mussels, cleaned
- 1 lb of clams, cleaned
- 1 lb of squid, cut into rings
- 1 lb of cod, cut into cubes
EDIT:
On February 25 2013 13:51 Galfi wrote:
... carefully clean all of their clams cuz they usually still have som residual dirt in them, so using a small brush wouldn't harm and make it even more crisp to the palate :DD
As Galfi noted, please make sure to clean your shellfish thoroughly!
Clams do have little ridges and sand can get trapped in there, so make sure you scrub them clean. No one wants sand in their cioppino D: yuck~
You can also add in (or substitute) scallops, crab, or different types of white fish. I've seen cioppino with halibut, but I haven't seen it with tuna or salmon. D:
![[image loading]](http://kierpanda.files.wordpress.com/2013/02/blog_cioppino_cooking1.jpg)
Lots of seafood!
PROCEDURE
Prep time will be about 15 minutes. Total cook time will be about 30 – 45 minutes. This recipe makes about 6 servings.
Calories per serving: ~400 calories
- Set a large pot on high heat. Add in your oil.
- When the pot becomes hot, add in your diced onions and minced garlic. Saute until your onions become slightly translucent.
- Add in your tomato paste and stir.
- Add in your whole peeled tomatoes. Crush the tomatoes with a large spoon or spatula. You do not need to crush them into fine bits; you just want to break the tomatoes open.
- Add in your chicken broth and white wine.
- Add in your salt and pepper to taste.
- Add in your oregano, parsley, thyme, and half of your basil
- Add in your bay leaves and stir.
- Reduce the heat to medium.
- Add in all of your seafood. Be sure to stir the cioppino after each batch.
- Cover the pot with a lid and cook for about 25 minutes, stirring occasionally. Your cioppino will be done once all of the mussels and clams open.
- Remove bay leaves and any mussels or clams that did not open.
- Ladle cioppino into a bowl.
- Sprinkle chopped basil over the cioppino.
- Eat!
If you've got some crunchy bread (maybe a baguette), you should definitely serve it with cioppino. Alternatively, if you want more starch, I have seen cioppino served over spaghetti.
![[image loading]](http://kierpanda.files.wordpress.com/2013/02/blog_cioppino_done.jpg)
as always, this recipe is taken directly from my blog. You can view the full blog post here.
If you've got a facebook, please like my fan page!
Thanks for reading, TL! <3
GL HF in the kitchen. :D
 
|
Whoa, this fits nicely somewhere in between paella and gumbo. I like it. Quality seafood is hard to come by though, the deep frozen stuff always gets... rubbery.
Will try! Also, I've always loved cooking, and your blogs keep inspiring me to cook new stuff all the time 
|
This is really good, I cut out the squid because I can get everything else super fresh and at a great price, but to each his own.
|
On February 25 2013 06:40 Jaaaaasper wrote:
This is really good, I cut out the squid because I can get everything else super fresh and at a great price, but to each his own.
T__T jealous.
Feel free to substitute the squid. There's many variations on cioppino (some don't even use squid); some variants even use lobster.
|
great food, looks very fresh and healthy :D!
|
I guess I'll just have to stay tuned for the next blog, I absolutely despite the smell and taste of [most] seafood 
|
On February 25 2013 06:46 kierpanda wrote:Show nested quote +On February 25 2013 06:40 Jaaaaasper wrote:
This is really good, I cut out the squid because I can get everything else super fresh and at a great price, but to each his own. T__T jealous. Feel free to substitute the squid. There's many variations on cioppino (some don't even use squid); some variants even use lobster.
Lobster huh? I can get same day 1 1/2 pounders for 4 bucks per pound. I'll have to try that, thanks for the idea.
|
looks fucking great.
and i looove squid
|
On February 25 2013 08:23 Jaaaaasper wrote:Show nested quote +On February 25 2013 06:46 kierpanda wrote:On February 25 2013 06:40 Jaaaaasper wrote:
This is really good, I cut out the squid because I can get everything else super fresh and at a great price, but to each his own. T__T jealous. Feel free to substitute the squid. There's many variations on cioppino (some don't even use squid); some variants even use lobster. Lobster huh? I can get same day 1 1/2 pounders for 4 bucks per pound. I'll have to try that, thanks for the idea.
whaaaaaat!?
I assume you must live somewhere on the east coast then. :\ Lobster is pretty pricy here; even dungeness crab (which is a local delicacy) is about $8.99 / lb; but this is from the local grocery store.
Not sure how much fish is at the docks. It's cheaper, but not by much sometimes.
|
United States10633 Posts
|
On February 25 2013 08:55 kierpanda wrote:Show nested quote +On February 25 2013 08:23 Jaaaaasper wrote:On February 25 2013 06:46 kierpanda wrote:On February 25 2013 06:40 Jaaaaasper wrote:
This is really good, I cut out the squid because I can get everything else super fresh and at a great price, but to each his own. T__T jealous. Feel free to substitute the squid. There's many variations on cioppino (some don't even use squid); some variants even use lobster. Lobster huh? I can get same day 1 1/2 pounders for 4 bucks per pound. I'll have to try that, thanks for the idea. whaaaaaat!? I assume you must live somewhere on the east coast then. :\ Lobster is pretty pricy here; even dungeness crab (which is a local delicacy) is about $8.99 / lb; but this is from the local grocery store. Not sure how much fish is at the docks. It's cheaper, but not by much sometimes.
WE have a house on the coast in Maine, and get along well with the fisherman, so we buy at same prices as the distributors. So the $4 is actually a bit high right now.
|
United States9940 Posts
... im so god damn hungry now... TT.TT WHY KIER WHY YOU DO THIS TO ME US
|
:C I just ate and now I'm hungry again.
|
ok, I am totally making that this week
|
oh my lord this looks delicious
|
On February 25 2013 10:29 FlaShFTW wrote:
... im so god damn hungry now... TT.TT WHY KIER WHY YOU DO THIS TO ME US
Cuz I'm teaching you all how to cook delicious food <3
|
mmmm looks yummi!!
just an advice, you should edit that and tell people to carefully clean all of their clams cuz they usually still have som residual dirt in them, so using a small brush wouldn't harm and make it even more crisp to the palate :DD
i always enjoy reading your blog, really classy, cheers!
|
On February 25 2013 13:51 Galfi wrote:
mmmm looks yummi!!
just an advice, you should edit that and tell people to carefully clean all of their clams cuz they usually still have som residual dirt in them, so using a small brush wouldn't harm and make it even more crisp to the palate :DD
i always enjoy reading your blog, really classy, cheers!
Good idea :D Will add it to the op.
Thanks for reading! <3
|
Oh my i love seafood, wish i could cook
|
On February 26 2013 04:22 Wedde wrote:
Oh my i love seafood, wish i could cook
:D anyone can cook! Just look up a recipe you like, follow the steps, and enjoy.
That's how I started learning how to cook haha
|
|
|
|
|
|
EPT
