Cioppino is an Italian-American seafood stew that originated in San Francisco, typically made with a variety of seafood such as crab, clams, shrimp, and fish, cooked in a tomato and wine broth. It is often served with crusty bread for dipping into the flavorful broth.
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3 Comments
That looks delicious. I will have to try it.
Ingredients
1/2 cup fresh Fennel or 1tsp Anise
1/4 tsp garlic powder
1/4 tsp thyme
1 cup fresh cut basil
6 cloves garlic thinly sliced
1 or 2 sprigs fresh oregano
pinch cayenne pepper or tablespoon of red pepper flakes
2 bay leaves
1 1/2 cups white wine
1/4 cup Extra virgin olive oil
1/2 to 1 stick butter thinly sliced
2 to 4 tablespoons of tomato paste
2 28 ox cans peeled tomatoes
Clam juice or Fish stock or shrimp shell stock
1 lb white fish
2 lbs fresh shrimp
1 lb mussels or clams
1lb crab meat if you can get it or whole crabs
1 lb calamari
Keep your day job. Sorry.