California Coastal Cioppino Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Freshly ground black pepper

1/2 teaspoon yuzu juice

1 teaspoon kosher salt

3/4 cup roughly chopped carrots

2 tablespoons extra-virgin olive oil

6 thick slices sourdough bread

12 spot prawn tails, vein removed

1/2 teaspoon garlic, chopped

1 egg yolk

2 cups white wine

3 cups fish stock

18 (1-ounce) medallions white sea bass

1 tablespoon butter, melted

Pinch saffron threads, crushed

12 spot prawn heads

Pinch chili flakes

3/4 cup roughly chopped celery, and a few leaves

1/2 teaspoon chili sauce (recommended: Sriracha)

1 1/2 cups French bread cubed, no crust

1 teaspoon chopped parsley leaves

Pinch salt and freshly ground black pepper

2 dozen manila clams

1 1/2 cups roughly chopped onions

6 lemon halves

1/2 teaspoon Dijon mustard

18 tentacles, 3 small tubes calamari, cleaned, tubes cut in 1/2-inch pieces

4 anchovy fillets

Spot Prawns and Seafood

Spicy Shrimp Rouille

Rice bran oil

6 claws, 6 legs Dungeness crab, cooked

1 1/2 quarts peeled, seeded ripe tomatoes, chopped

10 cups cioppino base

2 teaspoons kosher salt

Rustic Crostini

2 doze black mussels

2 ounces extra-virgin olive oil

1 cup extra-virgin olive oil

Pinch chopped Italian parsley leaves

Cheesecloth sachet, filled with 1 rosemary sprig, 1 oregano sprig, 1 thyme sprig, 1 bay leaf, 1 teaspoon fennel seed

Cioppino Sauce

6 livers from shrimp heads, lightly sauteed

1/2 cup cold fish broth

6 cups tomato sauce base

1 clove garlic, cut in 1/2

Pinch kosher salt

1/2 teaspoon togarashi spice (also known as Japanese 7 spice)

Potato starch, for dusting

2 cups red wine

2 tablespoons minced garlic

12 basil leaves

Cooked Seafood

1/2 teaspoon black pepper

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