Brad's cioppino
wingmaster835 @wingmaster
got to give credit to summerplace. her recipe is the base. but i can't cook a.recipe without tweaking it. so here is my version.
Brad's cioppino
got to give credit to summerplace. her recipe is the base. but i can't cook a.recipe without tweaking it. so here is my version.
Cooking Instructions
- 1
In a lg stock pot melt butter. Add onions, mushrooms, and garlic saute until onions are tender.
- 2
Add the rest of the ingredients in the first category. Bring to a boil.
- 3
When boiling hard, add seafood starting at the top of the list. Add ingredients at one minute intervals until u get to the shrimp. When u add the shrimp take off heat.
- 4
Add last two ingredients and serve. I served with parmesan garlic bread
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
Read more Similar Recipes
-
Easy Cioppino Easy Cioppino
Cioppino is a mildly spicy, tomato-based seafood stew originally created by Italian-American fishermen in San Francisco. Traditionally made with the catch of the day, I like to mix and match whatever looks good at the grocery, whether fresh or frozen. It's hard to get this one wrong if you use good tomatoes and fresh ingredients for the broth.Cioppino makes a delicious family meal, and a staple for casual cool-weather entertaining.
-
-
Almost Cioppino (Seafood Stew) Almost Cioppino (Seafood Stew)
I was craving Cioppino but being in a land-locked state fresh, good seafood for making true Cioppino is extremely hard to come by. Enter my attempt to make it from some leftover trimmed down cod pieces from the last time I cut cod fillets and some freezer section and canned seafood. It still turned out really good, and my son and husband had two bowls each! Not the greatest pic cause I forgot to take one before it was half gone haha. Amount of people this serves really depends on how much everyone eats.#April2026
-
Brad's salmon chowder Brad's salmon chowder
Fresh fish makes all the difference in this recipe
-
-
Brad's butternut squash chowder Brad's butternut squash chowder
This can be made by just boiling the squash, but roasting it adds a different flavor that I prefer. -
Brad's fresh coho salmon w/ mushroom cream sauce Brad's fresh coho salmon w/ mushroom cream sauce
Salmon season has started here in the pacific northwest. There is no comparison to fresh, not frozen, summer coho. I served over cheesey, bacon, and orange pepper polenta. But serve with whatever side you like. -
Brad's steamed mussels & clams w/ chorizo, lemon & sherry Brad's steamed mussels & clams w/ chorizo, lemon & sherry
This might seem like an odd combination but it worked out really well. -
Brad's steamed clams in white wine sauce Brad's steamed clams in white wine sauce
These are smaller manilla clams that were locally dug. If you dig clams yourself, give them time to filter out the sand. I bring a 5 gallon bucket of sea water back with me. I place clams in a large bowl and just cover them with sea water. I then sprinkle a little bit of corn meal over them. They will start to intake the corn meal and expel the sand. Repeat this process twice a day with fresh sea water and corn meal until you stop seeing sand in the bottom of the bowl when changing water. Keep clams in the fridge. If you are buying clams this is usually already done. Never buy clams that are already open. -
More Recipes
https://cookpad.wasmer.app/us/recipes/342203
Comments (3)
to go with it. Home quarantene never tasted so good.