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James from Columbia, South Carolina wanted to know the difference between paella and cioppino.  We showed you paella, here is cioppino.


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  • 3 Cloves of Slivered Garlic
  • 1/4 Cup Sliced Red Onion
  • 1/2 Cup of Sliced Peppers
  • 1/3 Cup Sliced Fennel
  • 1 TBS Diced Jalapeno 
  • 3 TBS Tomato Paste 
  • 6 Mussels
  • 4 Ounces Tilapia (Chopped)
  • 6 Clams
  • 3 Ounces Sliced Calamari 
  • 1/2 Cup Chardonnay 
  • 8 Ounces Fish Stock
  • 8 Ounces Clam Juice 
  • 1/2 Cup Diced Vine-Ripe Tomatoes
  • 1 TBS Chopped Fresh Basil
  • 1 TBS Chopped Fresh Oregano
  • 1 Ounces Unsalted Butter
  • Salt and Pepper To Taste


Procedure:  In a hot skillet with 1 TBS olive oil, caramelize garlic, onions, peppers, fennel and jalapeno.  Next add in tomato paste and cook until vegetables are a rust color, 4-6 minutes.  Next, add in prepared seafood and deglaze with white wine.  Once wine is almost gone add in stocks, diced tomatoes salt and pepper and herbs.  Cover and simmer for 20 minutes.  Finish by adjusting seasonings and butter.  Serve hot with white rice. Enjoy!



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