Ingredients
In a 4 quart saucepan,saute onion and garlic in oil until tender.Add tomato sauce,tomatoes,bay leaf,basil,thyme,marjoram,oregano,wine and black pepper.Let simmer 20 to 30 minutes,uncovered,stirring occasionally.Add shrimp or scallops and simmer about 3 minutes.Discard bay leaf.Add parsley and serve.This soup is a complete meal when served with a green salad and French bread.
Cioppino cioppino
Cioppino was created in Italy, not the United States.
That is the correct spelling of "cioppino" (an Italian-American fish stew).
Cioppino is pronounced "chee-oh-pee-noh" with the emphasis on the second syllable.
san francisco
San francisco, ca
Throwdown with Bobby Flay - 2006 Cioppino 6-1 was released on: USA: 1 January 2009
Cioppino is a type of fish stew, specifically clams, mussels, scallops, quid, shrip, clams and crab (ideally the catch of the day) which is mixed with tomato and wine sauce.
San Francisco
Cheese. And some other stuff:) Mostly Mexican derivatives are California's favorite fare, but Cioppino - a seafood stew - is a uniquely Californian dish, originating with Italian fishermen who settled in San Francisco's North Beach area, following the fish. Achille Paladini known as the "Fish King" is credited with creating this seafood delight. Originally anything that swims, crawls or attaches itself to underwater rocks goes into Cioppino, all cooked in a fairly light tomato sauce base with strong fish stock. Any part of the things under the ocean that can't be eaten go to make the fish stock. Otherwise, if it's in the sea and it wriggles when you grab it, it's Cioppino. If it shuts its shell, it's Cioppino. Not for nothing do divers wear great rubber flippers; they simply got sick of losing toes to the restaurant industry or to hungry Italian fishermen. Cioppino is now a popular dish that has come a long way from it's origins. It is now considered proper to use Dungeness Crabs, "Crab Cioppino" Prawns, (Shrimp) Clams, and a firm fish, possibly also Scallops and Mussels making it an upscale version from the original throwing anything left over from the days catch into the pot.
Cioppino can last in the refrigerator for about 3 to 4 days when stored in an airtight container. It's best to cool it down to room temperature before refrigerating to maintain its quality. If you want to keep it longer, consider freezing it, which can extend its shelf life to about 2 to 3 months. Always check for any signs of spoilage before consuming leftovers.
if restaurants anywhere in the U.S., then: * Chilly's (in CA) For more, visit website http://www.cnyfoodsource.com/