Kitchen notes · a little help before you start

Cioppino

Name: Cioppino
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 1/4 cup olive oil (Source: 1/4 cup olive oil); 5 cloves garlic (minced) (Source: 5 cloves garlic (minced)); 1/2 each small onion (diced) (Source: 1/2 small onion (diced)); 12 oz tomatoes (diced) (Source: 12 oz (350g) tomatoes (diced)); 3 tablespoons tomato paste (Source: 3 tablespoons tomato paste); 1/2 tablespoon dried chili flakes (Source: 1/2 tablespoon dried chili flakes); 1 cup white wine (Source: 1 cup white wine); 1 cup water (Source: 1 cup water); 1 bunch Italian parsley leaves (chopped) (Source: 1 bunch Italian parsley leaves (chopped)); As Needed salt (Source seasoning: salt (to taste)); 8 oz halibut (or other firm white fish, cut into cubes) (Source: 8 oz (230g) halibut (or other firm white fish, cut into cubes)); 4 oz scallops (Source: 4 oz (120g) scallops); 4 oz tiger prawn (shelled and deveined ) (Source: 4 oz (120g) tiger prawn (shelled and deveined )); 8 oz little neck clams (or Manila clams) (Source: 8 oz (230g) little neck clams (or Manila clams)); 8 oz mussels (bearded and scrubbed) (Source: 8 oz (230g) mussels (bearded and scrubbed)); 4 oz squid (cleaned, cut into rings) (Source: 4 oz (120g) squid (cleaned, cut into rings))

Cioppino is made with tiger prawn, garlic, and onion.

Prep: 20 min
Cook: 30 min
Total: 50 min
Original yield: Serves 3
Ingredients: 16 listed

Make it part of your week

Estimating…

SeafoodMain coursePrep: 16–30 minutesTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Seafood
Preparation & total time: Prep: 16–30 minutes · Total: 31–60 minutes

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Get to know the ingredients

garlic (minced)

In the method: Sauté the garlic and onion until they become aromatic but are not browned.

small onion (diced)

In the method: Sauté the garlic and onion until they become aromatic but are not browned.

tomatoes (diced)

In the method: Add the diced tomatoes, tomato paste, and chili flakes, and continue to stir for about 1 minute.

The last little job

Finish as directed

Add salt to taste and serve immediately.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: Heat the olive oil in a large, deep pot over medium heat.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Sauté the garlic and onion until they become aromatic but are not browned.

How do I plan the ingredient amounts?

This version serves 3. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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