CALIFORNIA CIOPPINO
I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!
Provided by Randy Molitor
Categories Halibut
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion and garlic over moderate heat in olive oil until soft but not browned.
- Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
- Bring to a boil.
- Reduce heat and simmer 40 minutes.
- (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
- While sauce is simmering, rinse all fish and seafood in cold water.
- Scrub clams thoroughly.
- Layer all seafood in large kettle, placing clams and mussels on top.
- Pour hot sauce over all.
- Cover tightly.
- Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
- To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
- Lot of sour french bread.
- Enjoy.
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Kiara McLeod
[email protected]I didn't like the cioppino at all. The seafood was overcooked and the broth was too fishy.
Talal Ahmed
[email protected]The cioppino was a bit bland. I would recommend adding more salt and pepper, and maybe some other spices, to taste.
Kaitlyn Dsouza
[email protected]The cioppino was good, but I found the broth to be a bit too thin. I would recommend adding more tomatoes or tomato paste next time.
Zahoor Zahoor
[email protected]This cioppino was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper next time.
Sharon Shultz
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised! The cioppino was flavorful and delicious. I especially liked the addition of the Pernod.
Mino Lofi
[email protected]Wow!
Siddiqui Babu
[email protected]This was my first time making cioppino and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Randall Hulsey
[email protected]I've made this cioppino several times and it's always a hit! It's a great way to use up leftover seafood, and the broth is always packed with flavor.
Jade Sanders
[email protected]Delicious!
Cindy Lou
[email protected]This cioppino was amazing! The seafood was tender and juicy, and the broth was flavorful and rich. I especially loved the addition of the artichoke hearts and the Pernod.
Anwar Lucky
[email protected]I love cioppino and this recipe did not disappoint! The seafood was cooked perfectly and the broth was flavorful and rich. I will definitely be making this again.
Stephen Ravenfeller
[email protected]The cioppino was easy to make and turned out great! I used halibut, shrimp, and clams, and the broth was packed with flavor. I served it with garlic bread and a salad, and it was a perfect meal.
Amina Khaldun
[email protected]I made this cioppino for a dinner party and it was a huge hit! Everyone raved about how flavorful and delicious it was. I will definitely be making this again.
AIDEN LESTER
[email protected]This cioppino was absolutely delicious! The flavors were rich and complex, and the seafood was cooked perfectly. I especially loved the addition of the artichoke hearts and the Pernod.