Using fresh seafood in ciopinno is nice, but as long as you're cooking it in
a strongly flavored soup, frozen works very well.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Frogleg" > wrote in message
...
> On 01 Jan 2004 17:25:43 GMT, (Snowfeet1) wrote:
>
> >How about Ciopinno?
>
> The charm of cioppino is fresh fish and shellfish, often in their
> original wrappers. Messy, but entertaining.
>
> Frozen, mixed sounds like a pasta sauce or casserole to me. Or
> possibly bait.