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Italian Ways Cioppino Recipe

The " cioppino " , although the name may suggest otherwise , it is not a typical Italian recipe but it is a fish stew originating in San Francisco.
The origin is Italian anyway : it invented in the late 1800s the Italian fishing families emigrated to America , and the name derives from " ciuppin ," a word in Genoese dialect meaning " cut" or "cut" .


- 400 g of fish flesh , diced
- 400 g of shellfish (mussels , clams, ... )
- 200 g of shrimp
- 400 g of tomato sauce
- 2 onions
- 1 fennel
- chili
- laurel
- parsley
- salt
- pepper
- Extra virgin olive oil
- bread


Finely chop the onions , fennel and garlic (who did not love him too much garlic can be added whole , then it can be removed after cooking ) and fry everything with extra virgin olive oil over medium heat. Add the tomato sauce and two bay leaves to make a nice sauce , making it simmer for about ten minutes. Add the nuts, fish and prawns and cook over medium heat for 15 minutes , adjusting salt and pepper.
Separately, thoroughly clean the mussels, then proceed to opening them in a pan with olive oil, a clove of garlic, a bit ' of parsley and chilli, discarding those that do not open and those already open.
Meanwhile, prepare the slices of bread , preferably wheat flour, and toast them in the oven.
Once cooked fish and prawns , add the mussels and clams and serve hot , accompanied by croutons .


always considering the original spirit of the dish, you can add other ingredients, according to what gives us our sea , such as crabs , squid , squid , etc etc ...

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