Cioppino Calabrese Food

SEAFOOD CIOPPINO

Steps:

• In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
• About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

CALABRESE ANTIPASTO

Steps:

• Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
• In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
• Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
• Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
• In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
• In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.

CIOPPINO

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.

SEAFOOD CIOPPINO

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

CIOPPINO

Steps:

• Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
• Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
• Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

CIOPPINO, CALABRESE

Steps:

• Sauce Base:.
• Chop or mince onions and garlic. Saute' in olive oil until translucent.
• Add diced tomatoes and 2 14oz cans water.
• Add tomato sauce or puree plus two 4oz cans water.
• Add 1 14oz can red wine.
• Add Italian seasoning to taste.
• Adj1ust amount of sauce depending on quantity and size of seafood.
• Seafood:.
• About 30 minutes before serving, add clams and mussels.
• 10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
• 5 minutes later, add prawns and oysters.
• When crab and prawn shells turn red and the clams open the dish is ready to serve.
• Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.