Our latest cooking saga started innocently enough. Carolyn said; “we are in California, shouldn’t we post a Cioppino recipe”? And I said, “Sure, I like Cioppino”.
Little did I know that this recipe would require some real work. This is not to say you shouldn’t make Cioppino at home. It is not hard to make, but it is hard to get right. This is a dish usually made in restaurants a la minute’, rather than in a big pot at home. So little details do matter, and you need to use a good recipe or you can spend hours (or in the case of Cooks Illustrated, every dish in your kitchen) with little benefit and get an underwhelming dish. And this is a seafood dish, and that means you will be spending some real money on ingredients, so it had better be good. Continue reading