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Cioppino Recipe – San Francisco Cioppino – A Spicy Fish Stew Recipe
Cioppino Recipe – San Francisco Cioppino – A Spicy Fish Stew Recipe
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I’ve had fish stew at Hog Island Oyster Co. in San Francisco on the wharf.
It was delicious.
Thank you so much I made this last night and it was great
AWESOME!!!
Love your straight forward explanation!
Wish you were my husband.
Had cioppino at Phil’s Fish Market down at Moss Landing near Monterey and
told myself I have to Youtube the recipe. Thank you!
Very, very important. Once you add the fish pieces, you must pull it off
the heat & serve it. Does not keep or reheat. Cook the sauce as long as
you wish, but when you put in the fish, it’s over in a few minutes. A very
good Italian style bread is very important.
I’ve used this recipe many times. It is a good place to start. If you’d
like, just put your own spin on it. But yes, this is a good one.
Do I have to add wine? Is there anything I can substitute or not be
necessary?
I just made this but the only fish I had on hand was tilapia. Still delish!
I kept hoping that Chef John would say “you are the Rick Pitino of your
cioppino” when talking about seasonings.
If you were to add sea scallops, would you boil it any longer?
Yum.
this looks amazing but it think i would definately add a little clam juice
to it because i love the flavor of it.
Thanks for the inspiration! Haven’t eaten that for years. Can you believe I
married a woman who doesn’t like it at all?? Crazy.
excellent recipe
So sorry too, but what does ” Chip in” have to do with crab???? Born and
raised by the Bay, Never was served a Cioppino Without Crab!!
Thank you so much for finally making this!!!!!!
@caligirl794 5-6 thin slices of lemon 1 cooked Dungeness crab (about
2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed 12 oz fresh
cod, cut into 1-in pieces or any other white fish 1 pound raw shrimp,
peeled and deveined 1 pound fresh mussels 1/2 cup chopped fresh herb
(usually Italian parsley and/or basil, tarragon, or any combination)
Excellent point. I heard a story from a family owned restaurant that is
reported to have been the first in SF to serve this stew. And as the owner
told the story of his grandfather a fisherman, he and other fisherman after
unloading would all contribute different ingredients and make this for a
meal for themselves regularly. Supposedly the wine and tomato were the only
things constant the rest depended on what was left from the catch.
…and now I miss living in the Bay Area more than ever.
what can i substitute the wine for?