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Cioppino

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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?

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

    http://www.cookstr.com/recipes/cioppi...

    adjust garlic to taste.

    14 Replies
    1. re: alkapal

      Thank you! Has anyone made giada's Cioppino?

      1. re: allisonkwolf

        nope, but i love the fennel component…..

        1. re: alkapal

          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

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

            1. re: RobertLaughlin

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

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

              1. re: opinionatedchef

                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

                  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

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

        2. re: alkapal

          +1 yes make it ahead of time

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

          1. re: alkapal

            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

              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!

              http://chowhound.chow.com/topics/360004

              1. re: susancinsf

                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

                  I agree opinionatedchef

                  Callinectus sapidus....Chesapeake blue crab

                  1. re: ChrisOC

                    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.

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

            1 Reply
            1. re: mainiac

              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...