CIOPPINO
Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
ITALIAN TOMATO-BASED FISH SOUP
Make and share this Italian Tomato-Based Fish Soup recipe from Food.com.
Provided by KaffirLime
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Make a fish stock with cod bones, 1 whole onion, 3 whole garlic cloves, 2 carrots and 3 stalks of celery.
- Boil for about an hour, then sieve the broth.
- Saute 1 chopped onion with olive oil until soft. Add Italian parsley, then the fish broth.
- Add 1 can tomatoes then the white wine.
- Add fish 15 minutes before serving.
- Serve as main meal with assorted breads and bottle of chilled Chablis!
Nutrition Facts : Calories 62.4, Fat 0.3, SaturatedFat 0.1, Sodium 175.3, Carbohydrate 14.5, Fiber 3.1, Sugar 6.9, Protein 2
CHUNKY MEDITERRANEAN FISH SOUP
Hoki has a firm white flesh which works well in this warming soup
Provided by CJ Jackson
Categories Lunch, Main course, Soup, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Put the pasta sauce and stock into a large saucepan, bring to the boil and simmer for 2-3 mins. Add the courgettes and fennel and simmer for 2 mins.
- Cut the hoki fillets into 4cm pieces. Add to the soup and poach over a low heat for 2-3 mins or until the fish is cooked. Don't stir too often or the fish will break up. Gently stir in the basil and adjust the seasoning.
- Mix the chipotle chilli mix or chilli paste with the crème fraîche and season. Ladle the soup into bowls and spoon a dollop of crème fraîche on top.
Nutrition Facts : Calories 164 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.83 milligram of sodium
CHUNKY FISH SOUP (CIUPPIN)
Make and share this Chunky Fish Soup (Ciuppin) recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the fish pieces and pat them dry.
- Cut the fish into 2-inch chunks, discarding any bones.
- Pour the oil into a large pot.
- Add the carrots, celery, onion, and garlic.
- Cook, stirring, frequently, over medium heat until tender and golden, about 10 minutes.
- Add the fish and cook, stirring the pieces occasionally, 10 minutes more.
- Pour in the wine and bring to a simmer.
- Add the tomatoes, and the salt and pepper to taste.
- Add cold water to cover.
- Bring to a simmer and cook 20 minutes.
- Stir in the parsley.
- Place a slice of toast in each soup bowl.
- Ladle the soup over the bread and serve hot.
Nutrition Facts : Calories 356.3, Fat 12.3, SaturatedFat 1.9, Cholesterol 127, Sodium 270.8, Carbohydrate 15.5, Fiber 1.7, Sugar 2.7, Protein 37.2
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INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
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4.6/5 (248)Total Time 1 hr 10 minsCategory Main CourseCalories 373 per serving
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
- Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.
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