Cioppino | James Beard Foundation

Name: Cioppino | James Beard Foundation
Total time: 90 min
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

www.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,” used in the Genoese dialect...

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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