Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Cioppino is a version of the Ligurian fish stew, ciuppin, which originated in the bay area of San Francisco. Like bouillabaisse, cioppino was first made by fishermen from the leftovers when their catch had been sold. It can be made with any variety of fish and seafood, and is then poured over chunks of stale bread to serve.


  • 2 dried Chinese mushrooms
  • 1 kg (2 lb 4 oz)


  1. Place the mushrooms in a small bowl, cover with boiling water and soak for 20 minutes. Cut the fish into bite-sized pieces, removing the bones.
  2. Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end.
  3. Starting at the end where the head was, cut down the sides of the lobster