Cioppino

Last week while I was at my sister’s house, my brother in law and I decided that we needed a collective cooking project. A large scale task that required our two brains and 4 hands. We made Cioppino and French Bread.

We used this San Francisco Style Cioppino Recipe. I wish I could say we made sweeping changes to it and that I have a ton of suggestions for you, but the recipe was pretty good as is. We used store bought fish stock verses making our own, and used Habanaro Tabasco. It was spicy, but good spicy. In the end I thought our version was a bit thicker and more tomato-y than a traditional Cioppino, but still amazing. I think our ratio of stock to tomatoes was off. We added extra wine, which I liked. If I made it again I would add 2 cartons of stock instead of 1. All in all though, thumbs way way up. It was good. And this french bread that I have posted before was perfect with it. This time I actually had an egg, so I did the 2 coats of egg wash in it which resulted in a much darker and more appealing crust.