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Ingredients
- 1 lb Firm white fish
- 1/2 lb Soft fish
- 1/2 lb Shrimp, peeled
- 1 Or more clams or
- oysters per person -other fish as desired 1 (28 oz.)can Italian tomatoes
- 1 (8 oz.)can tomato sauce
- or 2 (16 oz.)cans whole -peeled tomatoes 1 c Water & 2 tsps chicken
- bouillon -or 1 c chicken broth & -1 tsp salt 2 c Onion rings
- 2 Cloves garlic, minced
- 2 T Olive oil or other oil
- 1/4 c Parsley, chopped
- 1 ts Basil
- 1/2 ts Oregano
- 1/2 ts Pepper
Thaw fish if frozen and cut into small serving pieces. Cook onion and garlic in oil until onion is tender but not brown. Add tomatoes, tomato sauce, water, parsley, bouillon, basil, oregano, and pepper. Cover. Simmer gently for about 30 minutes. Add fish chunks; cover and simmer 10 minutes per inch of thickness. Add clams or oysters and shrimp; cover and simmer 5 minutes longer or until fish flakes easily when tested with a fork. Any combination of fish and shell fish may be used in this recipe.
What else can I help you with?
What is the most popular food in Los Angeles?
Cioppino cioppino
Where was Cioppino orginated in the us?
Cioppino was created in Italy, not the United States.
How do you spell cioppino?
That is the correct spelling of "cioppino" (an Italian-American fish stew).
How do you pronounce cioppino?
Cioppino is pronounced "chee-oh-pee-noh" with the emphasis on the second syllable.
Where was cioppino made in the US?
san francisco
What country does cioppino soup come from?
San francisco, ca
What are the release dates for Throwdown with Bobby Flay - 2006 Cioppino 6-1?
Throwdown with Bobby Flay - 2006 Cioppino 6-1 was released on: USA: 1 January 2009
What is meant by the term cioppino?
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.
What city's Italian immigrants are credited with a fish stew made with tomatoes wine and spices called cioppino?
San Francisco
What foods are representative of California?
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.
How long does cioppino last in the refrigerator?
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.
What restaurants start with letter c?
if restaurants anywhere in the U.S., then: * Chilly's (in CA) For more, visit website http://www.cnyfoodsource.com/
