Top Rated Cioppino Recipes

This is a simplified version of the classic Italian seafood stew. The vegetable base can be made ahead of time and frozen. When ready to serve, simply thaw and stir in the fish, crab, shrimp, and clams to finish cooking. Click here to see 5 Fall Seafood Stew Recipes
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Mussels
There’s nothing quite like a bracing seafood cioppino to warm you up on a cold winter day. This fisherman’s stew gets a leg up from a well-seasoned stock.
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Cioppino-Style Chicken
Turn this San Francisco-style dish into a full meal, and serve the slow-cooker chicken over black rice. This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition.
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San Francisco–Style Seafood Stew
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Cioppino's On the Wharf
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Cioppino recipe. Ready In: 30 min. Makes 8 servings 311 per serving Ingredients: clams, cornstarch, lobsters, olive oil, cloves, garlic, onions, scallions, spring or green onions, celery stalks, green bell pepper, thyme, bay leaf, tomatoes, italian plum (roma) tomatoes, red wine, fennel seeds, saffron, parsley leaves, salt and black pepper, shrimp, red snapper fillets, garlic, anchovy paste
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www.epicurean.com
Cut fish in good sized pieces. Shell and devein shrimp. Crack and clean the crab. Scrub the clams. If no clams use mussels, cockles or oysters. To make sauce; heat oil, then next 11 ingredients and 1/2 c. parsley together. Simmer 5 minutes. Now ...
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Cioppino recipe. Ready In: 1 hr 5 mins Makes 1 pot servings 295 per serving Ingredients: olive oil, green bell pepper, onions, parsley leaves, garlic, tomatoes, canned, tomato sauce, white wine, oregano, basil, bay leaves, black pepper, fish, shrimp, raw, clams, canned
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Find recipes for Cioppino and other Healthy Eating recipes. Get all the best recipes at . Recipe directions: Over medium-low heat melt butter in a large stockpot, add onions, garlic, and parsley. Cook slowly, stirring occasionally until onions are soft.
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Cioppino recipe. Ready In: Makes servings 305 per serving Ingredients: onion, green bell pepper, celery, carrot, garlic, olive oil, tomatoes, canned, tomato sauce, basil, bay leaf, salt, black pepper, halibut steaks, clams, shrimp, scallops, white wine
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(San Francisco-Style Seafood Soup) Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.
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Ice Cool Kitty
Like many dishes, there are as many recipes for Cioppino as there are cooks. The three musts are a tomato based sauce, rich with garlic and wine; an assortment of fish and/or shellfish; and a layering cooking method whereby the seafood is layered in the pot, sauce poured over, and the dish is heat just until the fish is cooked. This version comes from The California Cook in the LA Times, Russ Parsons.
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