Cioppino

Cioppino

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James Beard wrote in his book Beard on Food that during a trip to Provence he learned the significance of bouillabaisse to the region. He felt that bouillabaisse could not be prepared anywhere but in the Mediterranean because of the types of ingredients needed to prepare it, but thought that a San Francisco-style Cioppino was a great local substitute for a bouillabaisse.

  • Est. Cooking Time: 60 min
  • Allergens: Wheat,Fish,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Amber

INGREDIENTS:

  • Small Onion
  • Crimini Mushrooms
  • Roma Tomatoes
  • Garlic Cloves
  • Black Mussels
  • Parsley
  • Baguettes
  • Chilean Sea Bass Fillet
  • Shrimp
  • White Cooking Wine
  • Green Pepper
  • Tomato Paste
  • Vegetable Base

EQUIPMENT YOU'LL NEED:

  • Colander
  • Large deep sauté pan with lid or Dutch oven
  • Medium Bowl

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

    Tips & Techniques:

    Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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