California Cioppino

"I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!"
 
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Ready In:
2hrs 30mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Saute onion and garlic over moderate heat in olive oil until soft but not browned.
  • Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
  • Bring to a boil.
  • Reduce heat and simmer 40 minutes.
  • (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
  • While sauce is simmering, rinse all fish and seafood in cold water.
  • Scrub clams thoroughly.
  • Layer all seafood in large kettle, placing clams and mussels on top.
  • Pour hot sauce over all.
  • Cover tightly.
  • Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
  • To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
  • Lot of sour french bread.
  • Enjoy.

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Reviews

  1. Fantastic recipe. I had almost the same dish in a local Vancouver BC resturant and paid over 10 dollars just for a bowl. This dish will dazzle the taste buds of all your guests!
     
  2. First cioppino recipe I've tried....I will look no further. Excellent!
     
  3. I made this last night for dinner and all I can say is.........YUMMY
     
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