Full of fresh seaf d in a tomato and wine broth that tastes like the sea, cioppino is a delicious fish stew that is italian-American.

Full of fresh seaf d in a tomato and wine broth that tastes like the sea, cioppino is a delicious fish stew that is italian-American.

Filled with fresh seaf d in a tomato and wine broth that tastes like the ocean, cioppino (pronounced cho-pee-no) is just a austere fish stew that is italian-American. A charming bayside restaurant in Longboat Key, FL, where we celebrate my dad’s December birthday every year though the dish originated with Italian immigrant fishermen in San Francisco, my favorite version is served on the opposite coast at Portofino.

As s n as we are there over the holidays, the c k ended up being nice sufficient to share his recipe beside me. To save time, we reduce the variety of seaf d needed (crab, lobster, and mussels would all make wonderful additions). Provide it with garlic bread, focaccia, or a baguette for sopping up the broth — and don’t forget a bowl that is second shells and a great amount of napkins.

Exactly What you’ll need To Make Cioppino

Steps to make Cioppino

Start by warming 4 tablesp ns of the oil over medium heat. Add the shallots and prepare until soft and translucent, about 5 minutes. Read more…