Lookin' For A Cioppino Recipe

[bjcotton]

My sis, Carol, make a cioppino that she really likes, but I think she makes it with milk. One of my friends says he had it made with a tomato base. Anyone got a tried and true they're willing to share?

[luvnit]

Hello there Billy! Off hand I didn't remember what Cioppino was, but I remember seeing it in a C@H magazine maybe 2-3 issues ago. I always think of it as Boulliabasse. I had to look them both up to see what the difference was. Not much it looks like. One is from France and one is from Italy.

Okay then I remembered I saw Giada make a Cioppino too not long ago. I had to look up her recipe. I am posting it for anyone interested, but I would love to hear about some tried-and-true favorites. Here it is:

Cioppino by Giada Delaurentiis

A light yet satisfying seafood soup created by fisherman in San Fransisco, CA, with an Italian twist!

1½ hours | 30 min prep | SERVES 6

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28 ounce) can diced tomatoes with juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 lb manila clams, scrubbed
1 lb mussels, scrubbed, debearded
1 lb uncooked large shrimp, peeled and deveined
1 1/2 lbs halibut fillets or salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).

Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes. Ladle the soup into bowls and serve.

[HomeCulinarian]

Here are two from MC 9.0... The first recipe of Cioppino we made was from my old Good Housekeeping Cookbook. It is basically a hearty tomato base soup with assorted fish and shellfish. Wouldn't think of putting milk in it.

* Exported from MasterCook *

Cioppino

Recipe By :The American Culinary Federation
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fluid ounce Olive oil
12 ounces Onion -- fine dice
1 bunch Green onions -- sliced on bias
12 ounces Green peppers -- small dice
1 each Fennel bulb -- small dice, core removed
1 tablespoon Salt
1/4 teaspoon Black pepper -- freshly ground
3 each Garlic cloves -- minced
4 pounds Tomato concassé
8 fluid ounces Dry white wine
16 fluid ounces Tomato Sauce
2 each Bay leaves
1 quart Fish Fumet -- or Fish Stock
2 1/2 pounds Manila clams -- scrubbed
2 1/2 pounds Mussels -- cleaned and debearded
1 1/2 pounds Shrimp -- peeled and deveined, 16/20 count
2 1/2 pounds Cod fish -- large dice
12 pounds Scallops -- muscle tabs removed
3/4 ounce Basil -- chiffonade
10 each Garlic-flavored Croutons

Heat the oil in a large soup pot over medium heat. Add the onions, green
onions, and fennel and season with salt and pepper. Sauté until the onions
are translucent, about 7 to 8 minutes. Add the garlic and sauté until an
aroma is apparent, one minute more.

Add the tomato concassé wine, tomato sauce, bay leaves, and fish fumet or
stock. Cover the pot and simmer slowly for about 20 minutes. Add more
stock if necessary. Remove and discard the bay leaves.

Add the seafood to the pot and simmer until the cod, shrimp, and scallops
are cooked, and the clams and mussels are opened, about 7 to 8 minutes.

Ladle the cioppino into heated bowls, top with the basil chiffonade, and
serve with a garlic-flavored crouton.

Source:
"Culinary Fundamentals"
Copyright:
"Prentice Hall"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1204 Calories; 25g Fat (19.8%
calories from fat); 161g Protein; 67g Carbohydrate; 8g Dietary Fiber;
405mg Cholesterol; 2668mg Sodium. Exchanges: 2 Grain(Starch); 21 1/2 Lean
Meat; 3 1/2 Vegetable; 3 Fat.



* Exported from MasterCook *

California Cioppino

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds California Seafood * -- (2 to 3 pounds)
1/2 cup celery tops -- chopped
1/2 cup parsley -- chopped
1/4 cup olive oil
2 cups wine
OR
2 cups chicken stock
2 cups tomatoes -- chopped
3 cloves garlic -- minced
1 large onion -- chopped
1 teaspoon basil -- (fresh, if possible)
1 teaspoon oregano -- (fresh, if possible)
1/4 teaspoon red pepper flakes
1 bay leaf

In a large, heavy stockpot, heat oil and sauté garlic, onion, celery tops,
red pepper flakes, and parsley until onion is transparent and vegetables
are limp (do not allow to burn). Add wine, tomatoes, bay leaf, oregano,
and basil. Bring to a boil, lower heat, and simmer for 20 minutes covered.
Add seafood to broth, beginning with varieties needing longer cooking
time. When shrimp turn pink and opaque, when clam and mussel shells open,
and when fish flakes easily (approximately 20 minutes), remove from heat
and ladle into soup bowls. Garnish with parsley and lemon wedges. Serve
with garlic bread.

Source:
"California Seafood Council"
S(Internet Address):
"http://www.ca-seafood.org/index.htm"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 242 Calories; 9g Fat (39.8%
calories from fat); 24g Protein; 6g Carbohydrate; 1g Dietary Fiber; 173mg
Cholesterol; 220mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
Vegetable; 1 1/2 Fat.

Suggested Wine: Zinfandel

NOTES : * Assortment may include California shrimp, crab, spiny
lobster, clams, mussels, rockfish, halibut.

[bjcotton]

Thanks y'all! Laura, I was thinking of Boull......[can't spell it] too! Her Cioppino is tomato base. Thanks HC, you people here often save what little there is left of my mind and I DO appreciate it!