Sunday, December 1, 2019

Cioppino - Seafood Stew

I have been wanting to make Cioppino or Bouillabaissse for a long time but I knew neither Bev or Pat (SIL) would have anything to do with it (it’s basically boiled fish), so I decided to make it while they were in Florida and invite some friends over to help me eat it.  There are lot’s of different recipes but I opted for one from All Recipes as it was pretty simple and sounded very good.  Since it makes 13 servings, I cut it in half and changed the seafood a little for what I like to get the recipe below.

CioppinoAdapted from All Recipes

3/8 cup butter
1 onion, chopped
2 cloves garlic, minced
½ bunch fresh parsley, chopped
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth
1 bay leaves
1½ t dried basil
1 teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
¾ cups white wine
1 pounds large shrimp - peeled and deveined
1 pounds sea scallops
12 small clams
1 bag mussels, cleaned and debearded
1# Calamari
1½ pounds cod fillets, cubed

1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. 
2. Cook slowly, stirring occasionally until onions are soft.
3. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

I made the broth the day before, which allowed the flavors to marry in the fridge overnight, and Joe went to the Shrimp Dock to pick up the fish at a cost of $105 - WOW.  Since it made seven good sized servings, it was only $15 each vs. $35 - $42 per meal at San Francisco's Fisherman's Wharf restaurants for the same ingredients and I suspect no better than what we had so not such a high price after all.

Then on meal day, I brought the broth to a simmer and followed the rest of the recipe.

4. Stir in the seafood and bring to a boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.  Use tongs to add the fish to bowls then ladle in the soup and serve with warm, crusty bread.

I served the cioppino with a salad and some sliced bread and I really enjoyed it plus it was a big hit with my friends but I’m unlikely to make it again.  As good as it was, I prefer my shrimp grilled, my scallops pan fried, and my cod pan or deep fried. I added the calamari for what the tentacles added to the photos but as with previous times I've had it, it was pretty flavorless and rubbery. 

I’m glad I only made a half recipe as we ate it for lunch, spent the afternoon visiting and watching football, ate it again for supper, and I still sent a bag full home with Joe.  Sorry you missed out on this Russ but I'm sure laying around in the Florida Keys and eating fresh seafood all winter will make up for it.

As for the Florida girls, they've been to Tin City in Naples for shopping and wine tasting,

hanging out by the pool,

and enjoying beautiful sunsets.

With less than a week to go, I’m sure looking forward to their return home and since we won’t be traveling until spring and Cindy got all excited just talking about it, I bought a load of wood for some fires in the upstairs fireplace this winter.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


11/24/19 events date


  1. great minds think alike.. I love this dish and am making it for christmas eve the BEST!!! have a great holiday season

  2. Larry, After viewing your Cioppino creation, I could only think about Laurie's sister Bonnie's husband Bill. He loves dishes like this and he could easily demolish a couple bowls of it with relish! Today in Omaha, its cold and very windy...we miss East Tennessee weather but we'll be home soon. At least we've been able to dodge any snow, lucky I guess. Take Care, Big Daddy Dave

  3. Looks like this Florida vacation is treating everyone very well. I'm with the girls - not a fan at all of that soup.

  4. I'm sure it was pretty quiet in your house while they were away. I'm so glad the ladies had such a great time together.


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