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Brewing beer, curing meat, or making cheese? Tell us about it


allisonkwolf Nov 30, 2011 08:48 PM

Can you make the base for Cioppino the day before, and then reheat and cook the seafood in it before serving? Along those lines, anyone have a favorite recipe?

  1. m
    mainiac Dec 4, 2011 06:40 AM

    Best recipe I've ever had is from the Tadich Grill in SF. mercurynews.com/recipes/ci_7407936

    1 Reply
    1. re: mainiac
      alkapal Dec 4, 2011 06:44 AM

      oh yeah, buddy! that looks like it has all the right bells and whistles. here is a hot link: http://www.mercurynews.com/recipes/ci...

    2. alkapal Nov 30, 2011 08:55 PM

      yes, make the base the day before -- it'll be tastier!


      adjust garlic to taste.

      14 Replies
      1. re: alkapal
        allisonkwolf Nov 30, 2011 09:03 PM

        Thank you! Has anyone made giada's Cioppino?

        1. re: allisonkwolf
          alkapal Nov 30, 2011 09:24 PM

          nope, but i love the fennel component…..

          1. re: alkapal
            RobertLaughlin Dec 2, 2011 06:58 PM

            An important no-no when you're making cioppino: don't add mushrooms. They'll absorb the flavor of the wine, leaving none in the broth.

            1. re: RobertLaughlin
              alkapal Dec 2, 2011 07:52 PM

              if so, how explain coq au vin or beef bourguinon? is cioppino different?

              1. re: RobertLaughlin
                opinionatedchef Dec 2, 2011 10:43 PM

                cioppino has no business having mushrooms in it. she said.

                w/ regards to your above, i'm w/ alkapal.

                1. re: opinionatedchef
                  alkapal Dec 3, 2011 04:57 AM

                  well i know that cioppino has no mushrooms.

                  what i was asking was: if it DID, why would cioppino be different from those other dishes in terms of "absorbing the wine so the broth didn't have any."

                  anyhow, i don't know why robert brought up mushrooms in reply to me….
                  maybe he just meant to reply to the original post.

                  1. re: alkapal
                    opinionatedchef Dec 3, 2011 10:57 AM

                    pal, couldn't tell from your wording, but you did get it that I know that YOU know about no mushrooms... Right?
                    I didn't get it why he wrote that either. Btw, i never heard that about mushrooms before ; odd.

                    1. re: opinionatedchef
                      alkapal Dec 4, 2011 03:27 AM

                      that was the strange thing…about mushrooms sucking up all the wine. LOL

          2. re: alkapal
            thimes Dec 2, 2011 07:14 PM

            +1 yes make it ahead of time

            sorry never made Giada's. I usually wing it.

            1. re: alkapal
              opinionatedchef Dec 2, 2011 10:49 PM

              this recipe looks excellent ; esp the presence of the particular herbs and spices. But i have some suggestions:

              feel free to sub types of fish (but do not use salmon); also can sub frozen chopped clams for whole clams.i would skip the crab leg- messy, expensive, crab not as successful when paired w/ tomato.

              you can pretty much always make stocks or soup broths/bases ahead of time. even 5 days ahead and it should be fine.

              1. re: opinionatedchef
                susancinsf Dec 3, 2011 02:11 PM

                Really? cioppino without crab (but most preferably Dungeness, NOT King crab) is not really cioppino, IMO. It is simply a seafood stew. I always put tomato in mine. No mushrooms, but I actually have successfully made a version without wine for guests who can't have alcohol. Though granted, the wine really does make a superior version. Messy? maybe, but not expensive if the crab is Dungeness in season.

                Here is an old thread with a sort of a recipe for my favorite version. Have to get over to the City to get the ingredients to make some soon!


                1. re: susancinsf
                  opinionatedchef Dec 3, 2011 04:45 PM

                  Makes perfect sense for you in SanFran. I'm in Boston (and for me, the only crab worth eating is Va. Blue Crab!!)

                  1. re: opinionatedchef
                    ChrisOC Dec 3, 2011 04:56 PM

                    I agree opinionatedchef

                    Callinectus sapidus....Chesapeake blue crab

                    1. re: ChrisOC
                      carbonaraboy Dec 3, 2011 11:34 PM

                      This may seem like a nit, but if you use blue crab, replace the red wine with white. Red with Dungeness because it's richer meat.

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