Cioppino

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Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV

Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?

SERVES4 to 6

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Cioppino, a seafood soup popularized by Italian immigrants to San Francisco, offers up an appealing assortment of fish and shellfish in a tomato-based broth. We make a quick base by lightly browning onions, which are then simmered with cann...

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