Spicy Cioppino
Recipes » Soups, Stews and Chili » Seafood non-chowder
Cioppino is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin --which means "little soup" in the Genoese dialect--the dish was originally a puree of cooked vegetables and leftover fish scraps.
"Wonderful! Everyone loved this as a main dish last night. Will be making again!" - MinnaPepinaYield: 4 Servings Ready in 55 minutes
Cuisine: AmericanMain Ingredient: Seafood-Other
100% would make again (reviews)
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35 people trying soon
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Notes Spicy Cioppino Preparation
Heat oil in large, heavy pot over medium-high heat.
Add onions, carrots and cook, stirring often, for about 2 minutes.
Add garlic, peppers, celery and cook, stirring often, for about 5 minutes.
Add tomatoes, Sriracha sauce, clam juice, wine, and herbs; bring to boil.
Reduce heat to medium; simmer 45 minutes, stirring occasionally.
Add all seafood and 2 tablespoons parsley.
Simmer until seafood is opaque in center, about 3 minutes.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with parsley.
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Spicy Cioppino Reviews
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Wonderful! Everyone loved this as a main dish last night. Will be making again!
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