The basics of a Ciopinno is a tomato sauce that has garlic onions and red or white wine, and of course fresh fish and seafood. One of the differences with this stew is that you don't make a sauce and cooking steak in the oven with a cast iron skillet put in the seafood and cook it.
You make your sauce first and then layer the seafood in a seperate pot, pour the sauce over the seafood, bring it to a simmer and cook the fish and then serve it in the pot.
Mario is an expert on Italian cooking and very knowledgeable about the history.
Using this sear and bake technique with high heat and a cast-iron skillet, you'll end up with a flavorful crust and juicy interior every time.