Ingredients with Measurements:
- 1 lb. mussels
- 1 lb. clams
- 1 lb. shrimp, peeled and deveined
- 1 lb. firm white fish, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz.) crushed tomatoes
- 1 cup white wine
- 2 cups fish or chicken broth
- 1/4 cup chopped fresh basil
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add the crushed tomatoes, white wine, and fish or chicken broth to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Add the mussels and clams to the pot and cover with a lid. Cook for 5 minutes or until the shells have opened.
4. Add the shrimp and fish to the pot and cook for an additional 5 minutes or until the shrimp are pink and the fish is cooked through.
5. Stir in the chopped fresh basil and season with salt and pepper to taste.
6. Ladle the cioppino into soup bowls and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 9g
- Carbohydrates: 18g
- Protein: 45g
Substitutions for ingredients:
- You can substitute any firm white fish for the fish in this recipe.
- If you don't have fresh basil, you can use dried basil instead.
Variations:
- You can add other seafood such as scallops or crab to the cioppino.
- For a spicier version, add red pepper flakes or hot sauce to the pot.
Tips and tricks:
- Make sure to discard any mussels or clams that do not open during cooking.
- Serve with crusty bread for dipping in the broth.
Storage instructions:
- Store any leftover cioppino in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cioppino in a pot over medium heat until heated through.
Presentation ideas:
- Serve the cioppino in soup bowls with a sprig of fresh basil on top.
Garnishes:
- Fresh basil leaves
- Lemon wedges
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the broth is too thin, you can thicken it by adding a tablespoon of cornstarch mixed with a tablespoon of water.
Food safety advice:
- Make sure to discard any mussels or clams that do not open during cooking.
- Always cook seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cioppino is a fish stew that originated in San Francisco in the late 1800s.
Flavor profiles:
- This cioppino has a rich tomato broth with a hint of basil and a variety of seafood flavors.
Serving suggestions:
- Serve the cioppino as a main course for a seafood dinner party.
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Region: Italian