Seafood Cioppino
Cioppino - considered as an Italian-American cuisine. Related to various regional fish soups and stews of Italian cuisine. A fish stew originated at San Francisco, California.
- Originally it is made on the boat while out in sea an later became a staple as Italian restaurants proliferated in San Francisco.
- The name comes from "ciuppin", a word in Ligurian dialect at the port city of Genoa. Which describe as a local fish stew. -Wikipedia
- The name comes from "ciuppin", a word in Ligurian dialect at the port city of Genoa. Which describe as a local fish stew. -Wikipedia
Spaghetti pasta tossed in mussels, shrimps, clams and calamari with white wine and chili flakes in marinara tomato sauce.
Ingredients:
Marinara Sauce
Finely chopped onion
Minced garlic
2 tbs olive oil
White wine
Cayenne Pepper
Fresh Mussels
Fresh Clams
Calamari
Shrimps
Preparation:
Steam clams and mussels in a small amount of water (2 cups) until open. (Discard mussels that did not opened) Set aside. Strain and reserve the cooking broth. (Scrub and rinse mussels well)
Ingredients:
Marinara Sauce
Finely chopped onion
Minced garlic
2 tbs olive oil
White wine
Cayenne Pepper
Fresh Mussels
Fresh Clams
Calamari
Shrimps
Preparation:
Steam clams and mussels in a small amount of water (2 cups) until open. (Discard mussels that did not opened) Set aside. Strain and reserve the cooking broth. (Scrub and rinse mussels well)
Prepare the shrimps and calamari. (It's up to you if you want to remove the shrimp's shell)
Boil spaghetti pasta in a salted water until Al Dente. (Cooked but still firm)
In a skillet, heat the olive oil over a medium heat with the white wine and add onion. Saute for about 5 minutes. Add garlic, saute until onion is translucent.
Add the marinara tomato sauce together with the shrimp and calamari, cover and bring to a low boil for about five minutes.
Tossed the Spaghetti pasta together with the mussels and clams.
*Garnish: Chopped parsley*