A very good, simplified cioppino. Without taking it overboard, I'd sub a cabernet for the white wine, making a nice loose red sauce, and add some clam juice and twice the parsley, as long as its fresh. And obviously, any combo of seafood works. I like to use mussels, large prawns and giant scallops, and I'll top the dish with a grilled swordfish filet (or other firm white fish) and green onions, sometimes with some bits of fried calamari. Over either pasta or rice, makes for a gorgeous presentation and great eats! Also perfect on its own as the fisherman's stew it is.
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A very good, simplified cioppino. Without taking it overboard, I'd sub a cabernet for the...