How To make Northwest Cioppino
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. Note: Any combination of fish and shell fish may be used in this recipe. -----
How To make Northwest Cioppino's Videos
Mo's Restaurants, Seafood Cioppino, AMNW KATU CH.2
AMNW KATU channel 2 cooking segment. Cindy McEntee, granddaughter of Mo, cooks one of Mo's most popular dishes, Seafood Cioppino. 7/17/2007
NW Cioppino
Here is a very elegant dish with a Northwest slant. You will spend a few minutes prepping but it goes together very quick once you start cooking!
The Captain Whidbey Inn's Penn Cove Mussels Cioppino showcases Pacific Northwest flavor
The historic and romantic Whidbey Island Inn is just a hop, skip, and jump from Seattle and has garnered national attention as an exceptional waterfront getaway.
Cioppino Seafood Stew Recipe
James Beard's Recipe for Cioppino
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JBF's director of house programming Izabela Wojcik demonstrates how to prepare James Beard's very own recipe for cioppino. Recipe here:
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Now You're Cooking - Cioppino
For this week's 'Now You're Cooking' segment, we are visited once again by Chef Josh Gibler from Salty's on the Columbia. He decided to share a recipe for a quick and easy cioppino. For most people they know a cioppino as a blend of fish and seafood in a red sauce. The key is to make sure that everything is done in the right order so it all comes together at the end in a delicious mix!