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Ellie's Cioppino - Recipe Cost

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2010 November 18tags: cooking fish, easy cioppino, Ellie Krieger, fish soup, Italian fish stewby Joanne
.This week’s Craving Ellie pick is by Margaret of Tea and Scones. Such a cozy little site with good things always cooking.
Cioppino. I kept wanting to add an “h” in the spelling since it’s pronounced “Cho-pee-no”. After you get the spelling right, you can find out what it is: Italian fish stew. It’s one of my favorites and Ellie’s recipe didn’t disappoint.
Ingredients Per Serving Qty Common Price Price per Serving
1 TBS olive oil 3/4 teaspoon
$5.99 per 16 fluid ounces
$0.05
1 onion, chopped 1/4 onion
$0.79 per pound
$0.05
2 celery stalks, chopped 1/2 celery
$1.99 per pound
$0.09
4 tsp minced garlic 1 teaspoon
$4.00 per pound
$0.02
1 TBS chopped fresh thyme (A thyme tip: Take the fresh little twig of thyme and simply rub your fingers down the stalk in the opposite direction of which the little leaves grow. They will fall off easily and you can chop them from there if you wish but their small enough, I leave them whole). 3/4 teaspoon
$1.99 per cup
$0.03
1 bay leaf 1/4 bay leaf
$3.59 per 2 ounces
$1.06
1/4 tsp crushed red pepper flakes 0.06 teaspoon
$3.29 per pound
$0.00
1 TBS tomato paste 3/4 teaspoon
$1.29 per 6 ounces
$0.03
1 cup white wine 1/4 cup
$0.35 per fluid ounce
$0.70
1 28 oz can diced tomatoes 7 fl oz
$2.19 per 28 ounces
$0.13
1 cup water 1/4 cup
n/a
 
1 TBS red wine vinegar 3/4 teaspoon
$3.39 per 12 fluid ounces
$0.04
3/4 tsp salt 1/6 teaspoon
$2.91 per 16 ounces
$0.01
1/2 tsp black pepper 1/8 teaspoon
$7.99 per 16 ounces
$0.00
1/2 lb raw shrimp – peeled and deveined 2 oz
$6.99 per pound
$0.87
1/2 lb scallops 2 oz
$9.99 per pound
$1.25
1/2 lb skinless halibut fillet, cut into 1” chunks *Our store did not have the halibut. The fish monger said it doesn’t sell this time of year because it’s expensive. I bought swordfish instead and cut off the tough end skin. It worked great! 2 oz
$12.00 per pound
$1.50
1 TBS olive oil 3/4 teaspoon
$5.99 per 16 fluid ounces
$0.05
1 onion, chopped 1/4 onion
$0.79 per pound
$0.05
2 celery stalks, chopped 1/2 celery
$1.99 per pound
$0.09
4 tsp minced garlic 1 teaspoon
$4.00 per pound
$0.02
1 TBS chopped fresh thyme (A thyme tip: Take the fresh little twig of thyme and simply rub your fingers down the stalk in the opposite direction of which the little leaves grow. They will fall off easily and you can chop them from there if you wish but their small enough, I leave them whole). 3/4 teaspoon
$1.99 per cup
$0.03
1 bay leaf 1/4 bay leaf
$3.59 per 2 ounces
$1.06
1/4 tsp crushed red pepper flakes 0.06 teaspoon
$3.29 per pound
$0.00
1 TBS tomato paste 3/4 teaspoon
$1.29 per 6 ounces
$0.03
1 cup white wine 1/4 cup
$0.35 per fluid ounce
$0.70
1 28 oz can diced tomatoes 7 fl oz
$2.19 per 28 ounces
$0.13
1 cup water 1/4 cup
n/a
 
1 TBS red wine vinegar 3/4 teaspoon
$3.39 per 12 fluid ounces
$0.04
3/4 tsp salt 1/6 teaspoon
$2.91 per 16 ounces
$0.01
1/2 tsp black pepper 1/8 teaspoon
$7.99 per 16 ounces
$0.00
1/2 lb raw shrimp – peeled and deveined 2 oz
$6.99 per pound
$0.87
1/2 lb scallops 2 oz
$9.99 per pound
$1.25
1/2 lb skinless halibut fillet, cut into 1” chunks *Our store did not have the halibut. The fish monger said it doesn’t sell this time of year because it’s expensive. I bought swordfish instead and cut off the tough end skin. It worked great! 2 oz
$12.00 per pound
$1.50
2 tsp fresh chopped parsley 1/2 teaspoon
$1.09 per cup
$0.01
Total per Serving $11.67
Total Recipe $46.66
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