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Fish Soup Cioppino - Yahoo Recipe Search
YummlyEasy Cioppino Soup With Extra Virgin Olive Oil, Chorizo Sausages, Onion, Garlic Cloves, Tomato Paste, Diced Tomatoes, Seafood Stock, Lemon Juice, Italian Seasoning, Red Pepper Flakes, Fine Sea Salt, Cod, Bay Scallops, Shrimp, Mussels, Fresh Basil, Fresh Parsley, Freshly Cracked PepperYummlyCioppino And Soup Sunday With Mussels, Extra-virgin Olive Oil, Red Pepper Flakes, Anchovy Fillets, Anchovy Paste, Chopped Onion, Garlic, Dried Oregano, Salt, Black Pepper, White Wine, Crushed Tomatoes, Clam Juice, White Fish Fillet, Shrimp, Bay Scallop, Fresh BasilEpicurious(San Francisco-Style Seafood Soup) Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.Food.comOriginally posted on Allrecipes.com by Star Pooley - Aug 21st 2010, I made this for my friends massive summer BBQ and Pig Roast. I changed the serving size to 30 people and it still wasn’t enough. Even when it just broth / soup in the bottom of the pan, people came by and dipped bits of food to soak it up. I actually never got a taste but everyone loved it. Several people told me to make again next year. The only changes I made were these. I used unsalted butter, I left out the scallops (allergies) and I added a some Andouille Sausage. For onions, I used Walla Walla’s and for fish I used Rock Fish (I live in the Northwest). I added the sliced sausage just as the onion, garlic and parsley mixture was done. The rest was as the recipe stated. No salt. No pepper.Food.comWhatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.YummlyCioppino (Cho-Pee-No) is a fish stew that was made famous in San Fransisco by a Italian immigrants back in the 1930s. It was made with the catch of the day and served on Fisherman’s Wharf. The name Cioppino is derived from Ciuppin, a classic Italian soup. But some claim the name is also short for...Taste of HomeTraditionally, cioppino is made with whatever seafood was caught that day or whatever seafood is on hand. It began as a soup for the working class, but with how delicious it tastes, it's no wonder this dish made its way into high-end restaurants and hotels. Feel free to use whatever fish, shellfish and seafood you can find. —Barbara Pletzke, Herndon, VirginiaFood.comThis soup/stew is so easy and so amazing! The garlic aioli was an idea I used from Recipe #8449 by Rich Eyre. The Aioli can also be used as a spread on some crusty bread.Food.comI wanted to make a cioppino, but didn't have all the ingredients for any recipe. So I made this--hence the title. I had to use that package of seafood mix somehow. This is very good; DH does not love seafood and yet liked it. Seafood mix is a combo of fish, squid, mussels and fake crab. It's found in the seafood freezer section. Serve with crackers or croutons.
