Cioppino from Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage by Saveur Magazine

  • basil
  • bay leaves
  • carrots
  • ground cayenne pepper
  • garlic
  • lemons
  • mussels
  • dried oregano
  • parsley
  • thyme
  • canned tomatoes
  • olive oil
  • shrimp
  • fish stock
  • red wine
  • rockfish
  • yellow onions
  • crab legs
  • Manila clams

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 16, 2014

    My mom and I used to make cioppino every Christmas Eve. It was our family tradition that went on for decades until mom's passing. I could not bring myself to make cioppino again, but after 10 years it was time to make it again using Dungeness crab in season here in California. It's one of my favorite foods, I decided to make cioppino using this recipe as a change. Our normal recipe is our own creation that we took from Sunset years ago and it is superb so my review of this new cioppino may be a little jaded. This was good, perhaps 4 star but I did not like the addition of red wine which colored the broth funny purple (we normally use dry white wine) and did not like the small portion of tomatoes in the broth. I added twice the amount of tomatoes and added some sugar to counteract the red wine taste. I added crab, clams, squid, shrimp, scallops and rock fish.

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