CIOPPINO OLD SAN FRANCISCO STYLE
Steps:
- Use a large (LARGE) stock pot. Sauté onions, garlic and bell peppers in olive oil and butter. Then add tomatoes, tomato sauce, pimentos, wine, fish stock, canned clams, and parsley. Simmer for a few hours. Add remaining seafood except shrimp. Make sure that your fish is covered with broth. Keep turning the crab. Let simmer for about 45 minutes. Then add shrimp about 20 minutes before serving. At end, to taste: - Tabasco( to taste) - Pinch of sugar Note: Play with the order and proportions of the seafood to suite your taste and budget. Cooking one element longer will add to the flavor of the dish, but may over cook the flesh so be careful!
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Jas L
[email protected]This cioppino was delicious! The seafood was fresh and cooked perfectly, and the broth was flavorful and rich. I especially loved the addition of the sourdough bread.
Ebele Ogor
[email protected]I made this cioppino for a party, and it was a huge success! Everyone loved it. The seafood was fresh and flavorful, and the broth was amazing.
Mr Kolixa
[email protected]This cioppino is the best I've ever had! The seafood was fresh and perfectly cooked, and the broth was rich and flavorful. I loved the addition of the sourdough bread.
Ameen Ansari
[email protected]This was my first time making cioppino, and it turned out amazing! The recipe was easy to follow, and the results were incredible. The seafood was perfectly cooked, and the broth was flavorful and rich. I will definitely be making this dish again.
Olivia Denham
[email protected]I've made this cioppino recipe several times, and it's always a hit with my family and friends. The seafood is always fresh and flavorful, and the broth is rich and savory. I especially love the addition of the sourdough bread. It soaks up all the de