Making Cioppino

Awesome dish, can't wait to make!!!

My mother was making "chupin" in Argentina in the 40"s. It is an Italian dish. Not born in San Francisco.

I've gotten rave reviews when serving this at a dinner party. Aside from it being delicious, it's a "make-ahead" dish. The broth can be made then refrigerated or frozen. The seafood, which only takes minutes to cook, is added right before serving. This means you are able to enjoy your guests without being trapped in the kitchen.

I've always loved this yummy soup, served with anykind of italian or french bread.

I would make this every day if it wasn't so expensive.

Its a wonderful dish. The only problem I have had with this is NOT ENOUGH BROTH! I butter slices of Italian bread and slop up the great juice. But there never seems to be enough! You can't have everything. You can get hooked on this.

Cioppino has been our traditional Christmas dinner for over 60 years. The key to a tasty sauce is to saute' lots of onions, garlic, and some diced green bell peppers. Add tomatoes, broth, a couple of sprigs of fresh rosemary & a bay leaf. Add one medium carrot cut into chunks to cut the acidic taste of the tomatoes. Italians do not use 'sugar' to cut the acid, we always use a carrot. If you don't have carrots, 2 whole cloves of cinnamon works just as well. Simmer for about an hour, add wine. I then add whole cooked, cracked crabs & simmer them in the broth until hot, then add the other seafood for about 10 to 15 minutes. I use five 1 3/4 to 2 lb crabs. This is a generous serving for 14-15 people. Serve over hot cooked rice, green salad, and lots of crusty sourdough bread.

How do you pronounce Cioppino?? Shouldn't cook it if you can't pronounce it, right???

We love to have Cioppino parties. We make the broth in a big pot and ask each guest to bring a seafood from a list we give them and a bottle of wine. Every party has been a blast!

I use a red sangria wine instead of white, wonderful flavor!

MelVern, the name comes from everyone "chipping in" what they had.... "chip-pe-no"

That is a GREAT idea for a party!

you say it 'chippino" like everybody chip in! This is a great dish to make your own. Made a southwest one once with roasted jalapenos and tomatoes and served it with pepper jack melted on crusty bread.

to pronounce: cho peen oh... to hear it: http://howjsay.com/index.php?word=cioppino

Sounds delicious! Will be making this one day soon.

Actually this dish is indeed San Fransican born! It was made by fishermen who would walk through the boat yards with a big pot asking in their then thick accent, do you want to chip in or no? It sound like cioppino! Times were hard then and they lived on this hearty stew. Argentines always want to take credit for everything!!! Lol sin in!

If you make this the italian way. You will spend less money and have a better broth. And also have the crusty bread.

This...is what food is supposed to do!!!