San Francisco Cioppino Recipe: Easy methods to Make It
What else can you add to cioppino?
It’s easy to slightly modify this cioppino recipe to suit your tastes. Consider adding other types of fish or seafood such as lobster, oysters or smoked herring fillets. If you don’t have access to halibut, some great substitutes would be sea bass, swordfish or another sturdy, non-oily fish. Feel free to toss in extra veggies such as mushrooms, chopped green pepper or scallions.
How should you serve cioppino?
Cioppino is served hot in bowls. Top each serving with sambuca and minced parsley. Since some of the seafood is served in the shell, you may need special utensils such as seafood forks or crab crackers.
What should you serve with cioppino?
This stew is typically served with warm crusty sourdough or French bread to dip in the succulent tomato and seafood broth. We suggest serving this stew with a rich white wine to drink. Chardonnay pairs beautifully with many types of fish and seafood. Chablis, sauvignon blanc, or vermentino are also good choices. If you prefer red wine, zinfandel and pinot noir are great matches. Look here for more seafood recipes you’re sure to love, and other food and wine pairings to add to your dinner rotation.
—Amy Glander, Taste of Home Book Editor
2 cups: 298 calories, 8g fat (1g saturated fat), 140mg cholesterol, 830mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 35g protein.