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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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This looks pretty good:
Cioppino
Prep Time:
10 MinCook Time:
45 MinReady In:
55 Min
Ingredients
3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans
chicken broth 2 bay leaves 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 cup water 1 1/2 cups white wine 1 1/2 pounds
large shrimp - peeled and deveined 1 1/2 pounds bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 cups crabmeat 1 1/2 pounds cod
fillets, cubed
Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well.
Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until
clams open. Ladle soup into bowls and serve with warm, crusty bread!
Nutritional Information
Amount Per Serving Calories: 315 | Total Fat: 12.9g | Cholesterol: 163mg
Nutritional Information
Cioppino
Servings Per Recipe: 13
Amount Per Serving
Calories: 315
Total Fat: 12.9g
Cholesterol: 163mg
Sodium: 786mg
Total Carbs: 9.2g
Dietary Fiber: 1.3g
Protein: 34.4g
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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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Mood: Everchangin'
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by woody in ob
where's the emoticon for drooling?
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Here it is:
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I LOVE YOU, man!!!!!
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Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
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Yikes! Maybe it's just me, but I think mussels taste like dirty gym socks. Everything else listed here rocks!
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
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Mood: Sling time!
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you should Australian green lips. great eatin mussles.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
Member Is Offline
Mood: Everchangin'
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| Quote: | Originally posted by capt. mike
you should Australian green lips. great eatin mussles. |
y i gotta be ozzie???? don't make me call ya nederlanders.....
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
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Mood: Happy!
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Mussels...I know I've posted this before but this is truly the breakfast of champions...its about 10am, somewhere in the Sisters, cousin Huddo and I:
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Mexitron
Ultra Nomad
Posts: 3397
Registered: 9-21-2003
Location: Fort Worth, Texas
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Mood: Happy!
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BTW--that sauce in the pan is butter with wild onions....oh yeah...
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| Quote: | Originally posted by capt. mike
you should Australian green lips. great eatin mussles. |
I second that but you can't find them live in the shell down here and the (previously frozen) ones out of the shell that you find are no
comparison
Bob Durrell
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Udo
Elite Nomad
Posts: 6346
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Mood: TEQUILA!
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Ey, just Bob...
| Quote: | | Santa Monica Seafood, and Oceanside Oyster Farm both carry live New Zeland and sometimes Autralian mussels (choros). |
Udo
Youth is wasted on the young!
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ElFaro
Nomad
Posts: 231
Registered: 9-16-2007
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7-Seas Soup Recipe
You might try this recipe I posted a couple years ago...still my favorite.
http://forums.bajanomad.com/viewthread.php?tid=28943
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bonanza bucko
Senior Nomad
Posts: 587
Registered: 8-31-2003
Location: San Diego
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Mood: Airport Bum
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Baja Cioppino: (none of yer wussy cookbook stuff):
1.)Buy two + gallons of Dago Red...Carlo Rossi's is best...but any Red on the bottom shelf in the market will do. Start cooking and drinking at
1000..wear a swimming suit.
2.)Fry about a pound of hot Italian sausage in a big pan. Set the meat aside and leave the grease.
3.)Sautee 6-10 cloves of garlic and three big onions in the pan...just get them translucent.
4.)Hand squeeze four big tomatoes into the pan....cook until they are hot...not too long. ...drink some wine.
5.)Pour the mess above into a big pot and pour in 1 gallon of Dago Red. Add oregano, rosemary, thyme, more garlic, sage (pick locally), oregano or
Italian seasoning from the store.
6.)Cook this mess on low, low heat for about two hours or longer....go down the beach....if you can't smell garlic about 25 yards down the beach you
need more. Add it..drink more wine.
7.)Go fishing and clamming. You need fish, clams, shrimp (if the boats are in), crab and other critters that may be available.
8.)About an hour before eating add a pound of pasta shells and dump the Italian sausage back into the pot. Drink more wine....Cerveza is OK too...but
Dago Red is best with this stuff.
9.)Put the clams and crab in the pot. A little later add the fish....when the clams open the cioppino is ready to eat..the fish should not be in
there too long....just white and translucent like cooked fish should be.
You eat this on the beach in a big bowl at a picnic table or in the sand with French of Italian bread (The chupacabras will come to suck your blood
you if you use sliced bread!), wearing a swimming suit or other clothes that won't get splattered too bad. You will need lots of paper towels unless
you can reach down and grab some sand when you get messy. You will need another gallon of Dago Red during the cooking and, for sure, during the
eating.
This will be enough for about 6 people, if that includes three girls.....only about four guys, though.
This stuff gets better the second and third day in the fridge.
Don't forget...lots of garlic.
BB
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| Quote: | Originally posted by udowinkler
Ey, just Bob...
| Quote: | | Santa Monica Seafood, and Oceanside Oyster Farm both carry live New Zeland and sometimes Autralian mussels (choros). |
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are either of these 2 places in Baja
Bob Durrell
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Cioppino or Paella?
Sausage? I think not!
Ideas? One.....
http://cioppinosauce.com/
All you need is a Paypal account
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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bonanza bucko
Senior Nomad
Posts: 587
Registered: 8-31-2003
Location: San Diego
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Mood: Airport Bum
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Well.......Sharks doesn't like Italian sausage in Cioppino. That's OK. I just gotta tell you that THIS cioppino is made by some real !! Yugoslavian
and Italian fishermen who fish at my place in Baja. And they like it this way....but they are not purists like Shark who runs a restaurant, I guess,
and has to adhere to cook book tradition.
As somebody said somewhere, sometime, "Try it..you'll like it!"
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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 What's a cookbook? Yes sir, I use a recipe, my recipe.
Let's discuss cioppino. You say it uses sausage. I say it doesn't. It's a seafood dish, period.
If you want a European version(whatever the hell that is?) put anythang you want in there. Maybe someone throws in some sausag. I really can't
condemn that. Perhaps I am a purist that way.
It's an American meal put together by Italian immigrants in and around San Francisco a hundred and fifty years ago . Made famous later by restaurants
like Scomas.
Traditional cioppino features comida sans conchas. I serve it a number of ways but NEVER with meat. That would be sacreligious.
Can you imagine people in S.F. putting meat in with their seafood though?
I think not. You wouldn't top on yer steak with shrimp?
btw, Italians have no idea what the word "cioppino" means. The word is derived from the phrase "Chip-in-o" meaning to "Chip into" a common stew.
[Edited on 4-26-2010 by Sharksbaja]
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
Member Is Offline
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| Quote: | Originally posted by udowinkler
Ey, just Bob...
| Quote: | | Santa Monica Seafood, and Oceanside Oyster Farm both carry live New Zeland and sometimes Autralian mussels (choros). |
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BOB H
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bonanza bucko
Senior Nomad
Posts: 587
Registered: 8-31-2003
Location: San Diego
Member Is Offline
Mood: Airport Bum
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Shark:
Agree about San Francisco Italians not knowing what cioppino means. Also agree about the origins, or lack of them. and Scomas etc. I worked on New
Montgomery Street in San Francisco for 30 years and love lunch there more than most. I love The City....ran from the San Francisco Tennis Club (now
the ball park) to the Saint Francis Yacht Club and back five mornings a week and had lunch a lot at Paoli's and other such joints.
My version of cioppino was given to me by three San Francisco Italian Fishermen: Reno, Bacci and Bono Delara (Their full Italian names were longer).
They had picked up the modifications...including the hot Italian sausage from another good buddy, and fisherman, named Mike Martesich....Yugoslav.
These guys made it like my "recipe" details it in my house at Alfonsina's at Gonzaga Bay where they caught the critters required. The name of the
house way back then was "La Casa Punta de la Balena Assessina" in big red Italian lettering on a board on the porch...placard now long gone with a
hurricane wind.
Since cioppino ain't really Italian Italian food anyhow I think modifications should be smiled upon...even by a purist like you. I agree with you
about a lot of modifications to Italian food being sacrilegious .....pizza with pineapple is a gross ugh....but we gotta move on. I spent a lot of
time in Napoli learning about the original pizza which ain't anything like the "authentic" New York or Chicago pizza...but time marches on.
"Try it...you'll like it"
BB 
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Interesting debate about ciopinno..
I love soups and stews. Ciopinno has been one of my favorite dishes for as long as I can remember.
Here's a sauce I got a few years ago from a certain nomad who has an excellent seafood restuarant in Newport, Oregon. Muy sabroso!
Co-pilot is Italian, born in Milan and lives in Rome. She is a masterful chef and loves to cook and eat seafood. We all talked about this
topic of ciopinno at dinner last night. I asked if it was popular in Italy. She says that the province of Tuscany has a version resembling the
ciopinno recipe, but the term ciopinno means nothing to her...never heard of it until now.
I do what the voices in my tackle box tell me.
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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| Quote: | Originally posted by Mexitron
Mussels...I know I've posted this before but this is truly the breakfast of champions...its about 10am, somewhere in the Sisters, cousin Huddo and I:
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Sure miss John Belushi. Didn't know he was a surfer.
Ken
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Ciopinno v.s. Bouillabaisse
YOU GUYS HAVE GOT TO STOP TALKING ABOUT FOOD! I'M ON A DIET AND THIS IS KILLING ME...!
US/Italian v.s. French recipe:
CIOPINNO
While cioppino is of San Francisco/Italian origin, bouillabaisse is another great seafood soup/stew that comes from the port city of Marseille, France.
BOUILLABAISSE
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth, the use of bony local
Mediterranean fish, and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood
and vegetables served separately in another bowl or on a platter.
I hope the groans coming from my stomach don't bother anyone too much...
Co-pilot just told me that the ciopinno-like dish from Tuscany, Italy is called Caciucco. [Kay-chew-co]
.
[Edited on 4-26-2010 by Pompano]
I do what the voices in my tackle box tell me.
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