Cioppino (Italian Fish Stew)

Ingredients

• Two pounds of fish
• Take one good sized onion
• put in pot with a little olive oil or butter
• add a little chopped parsley
• and garlic
• add four medium sized, good, ripe tomatoes
• place fish in pot, piece by piece, about an inch thick

Method

1. 1

   Take one good sized onion; chop up fine; put in pot with a little olive oil or butter and cook to a golden brown.

2. 2

   Take pot off fire and add a little chopped parsley and garlic and then let cook about five minutes with slow fire, then take pot off fire and place fish in pot, piece by piece, about an inch thick, and add four medium sized, good, ripe tomatoes, chopped up or canned tomatoes to equal same; stir gently so as to mix ingredients with fish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 48. The excerpt below is the record exactly as published.

CIOPPINO— (Italian Fish Stew) Two pounds of fish together with in- gredients in this recipe will be enough for four to five people. Use a solid, firm fish, such a large sole, striped bass, chili pepper. Barracuda or rock cod. Do not use salmon or halibut. Take one good sized onion; chop up fine; put in pot with a little olive oil or butter and cook to a golden brown. Take pot off fire and add a little chopped pars- ley and garlic and then let cook about five minutes with slow fire, then take pot oflF fire and place fish in pot, piece by piece, about an inch thick, and add four medium sized, good, ripe tomatoes

Cook this with the app: pantry check, scaling, and the assistant.