Cioppino Recipe | James Beard Foundation

Name: Cioppino Recipe | James Beard Foundation
Ingredients: 1 quart clams or mussels; 1 cup red or white wine; 1/2 cup olive oil; 1 large onion, chopped; 2 cloves garlic, finely chopped; 1 green pepper, chopped; 4 ounces dried mushrooms, soaked in water until soft; 4 tomatoes, peeled, seeded, and chopped; 4 tablespoons tomato paste; 2 cups red wine; Salt; pepper; 3 pounds sea bass, striped bass, or other firm-fleshed fish, cut into serving pieces; 1 pound crabmeat; 1 pound raw shrimp, shelled; 3 tablespoons chopped parsley

archive.jamesbeard.org

Cioppino is San Francisco’s answer to the bouillabaisse of Marseille or the Tyrrhenian Sea’s "cacciucco." The word “cioppino” probably derives from “ciuppin,”

View full recipe on archive.jamesbeard.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.

Share this recipe:

Cooking tools:

Stockpot
Pot
Fine-mesh sieve
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Stove
Spoon
Wooden spoon
Colander
Mixing bowl
Ladle
Kitchen towel

Ingredients

1 quart clams or mussels
1 cup red or white wine
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 green pepper, chopped
4 ounces dried mushrooms, soaked in water until soft
4 tomatoes, peeled, seeded, and chopped
4 tablespoons tomato paste
2 cups red wine
Salt
pepper
3 pounds sea bass, striped bass, or other firm-fleshed fish, cut into serving pieces
1 pound crabmeat
1 pound raw shrimp, shelled
3 tablespoons chopped parsley