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The title says it all. This was super simple to prepare. When you think of Cioppino you usually think of a pot boiling away for hours. This was done in 30 minutes but doesn’t lack flavor. Our modifications to the recipe included adding fresh basil and substituting chicken stock for the water. For the fish we chose jumbo shrimp, mussels and scallops. I think any hearty white fish would go well. Served with crusty garlic bread this was a fantastic meal that we were able to whip up after a long day at work.
Filed under: Main Dish, RECIPES | Tagged: cioppino, cooking, easy, fast, fish stew, food, gourmet, Gourmet magazine, RECIPES |
Bay Area Foodie 
I’ve never had cioppino with scallops before. They look amazing!