Pam Lawrence made the greatest cioppino I have personally ever tasted. What a presentation.
Beautifully prepared. The broth is tricky. You have to use fish heads for the broth to get any kind of body. As my buddy Joe Howe stated, adding the fish eyes
really helps.
This was PERFECT. This is one of the great American dishes. Wished I had the recipe. Fresh seafood is the key. The Vatan Sancerre was an absolute gem of a combination with this fisherman’s stew.
That looks great, Don. I love cioppino, and use a recipe that is more of a tomato/wine base with lot of Swiss Chard as well as loads of seafood, but that broth based approach looks and sounds delicious. Need to find a reason and a good size group of friends to make a big pot soon!
I love doing communal dishes like cioppino, mussels and fondue. The concept of food sharing is a beautiful metaphor in my opinion.
You and Pam look great.
Thanks. Wished you guys weren’t on the road. Next time we will catch up.
So if you guys would finally visit Seattle, we could have a cioppino-off, Iron Chef style.
You got it!