Cioppino For Two Recipe 395 Food

CIOPPINO

Steps:

• In a large skillet over medium-high heat, add clams and 1/2 cup white wine and cook until clams open, about 5 to 6 minutes (discard any clams that don't open). Remove clams and any liquid in the skillet and set aside. In the same skillet over medium-high heat, add mussels and 1/2 cup white wine and cook until mussels open, about 5 to 6 minutes (discard any mussels that don't open). Set aside.
• Preheat the oven to 400 degrees F. Place halibut skin-side down on a cedar plank that has been soaked in water for at least 30 minutes (alternately use a baking sheet). Season halibut with Espelette pepper, fennel pollen and salt. Roast until cooked through and flaky, 10 to 12 minutes.
• Meanwhile, in a large Dutch oven over medium heat, heat the oil. When shimmering, add onions and fennel bulb. Stir and cook until the onion is translucent, 3 to 4 minutes. Add garlic, tomatoes and remaining 1 cup white wine. Cover and simmer 15 minutes. Uncover, add shrimp and let steam from the heat of the liquid, 2 to 3 minutes.
• To serve, add mussels and clams and their broth to the tomato mixture. Place cioppino in a large serving bowl. Nestle halibut on top. Garnish with fennel fronds. Serve.

CIOPPINO FOR TWO RECIPE - (3.9/5)

Steps:

• Heat vegetable oil in medium saucepan over high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until onions begin to brown, 5 to 8 minutes. Add water and cook, stirring frequently, until onions are soft, 2 to 4 minutes. Stir in garlic, bay leaf, oregano, and pepper flakes and cook for 1 minute. Stir in tomatoes and reserved juice and clam juice and bring to simmer. Reduce heat to low, cover, and simmer for 5 minutes. Submerge halibut in sauce, cover, and gently simmer until fish is cooked through, 14 to 17 minutes. Remove pan from heat and, using slotted spoon, transfer halibut to plate, cover with aluminum foil, and set aside. Bring clams, wine, and butter to boil in 8-inch skillet over high heat. Cover and steam until clams just open, 5 to 8 minutes, transferring them to pan with tomato sauce as they open. Once all clams have been transferred to pan, add mussels to skillet, cover, and cook over high heat until mussels have opened, 2 to 4 minutes, transferring them to pan with tomato sauce as they open. Pour cooking liquid from skillet into pan, being careful to not pour any grit from skillet into pan. Return sauce to simmer. Stir parsley into sauce and season with salt and pepper to taste. Divide halibut among serving bowls. Ladle sauce over halibut, making sure each portion contains both clams and mussels. Drizzle with olive oil and serve immediately.

CIOPPINO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the anchovies, bay leaf and red pepper flakes and cook until the anchovies begin to dissolve, about 2 minutes. Add the garlic, onions and some salt and pepper. Saute until the onions are translucent, 8 to 10 minutes. Stir in the tomatoes and parsley and use a wooden spoon to crush the tomatoes into bite-size pieces. Reduce the heat and simmer for 10 to 15 minutes to blend the flavors.
• Season the fish fillets and scallops with salt and pepper. Raise the heat under the skillet to medium. Add the mussels and clams and gently stir to combine. Cover and cook 4 to 5 minutes. Add the fish, shrimp and scallops and gently stir to combine. Cover and cook until the seafood is cooked and the shellfish are open, an additional 4 to 5 minutes. Stir in the lemon juice and serve immediately.

NOR CAL CIOPPINO 2

Steps:

• Begin by poaching the whole crabs: To prepare the crabs, set a large pot of cold water with the garlic, bay leaves, black peppercorns, kosher salt and chili flakes over high heat. Bring to a boil, and then drop in the crabs. Once the water starts to boil again, reduce the heat and simmer for 12 to15 minutes. When the crabs are done, shock them in cold water so they stop cooking. Then break each one into 4 pieces, with the pieces cracked to let the sauce in.
• For the cioppino: In a large stockpot over medium heat, heat the oil and cook the onions, fennel and bell peppers until lightly browned. Add the minced garlic and tomato paste and cook until it browns, stirring often. Add the tomato sauce, 4 cups water, wine, clam juice, lemon juice, sambuca, half the parsley, the chili flakes, salt, basil, oregano, pepper and bay leaves, and simmer for 1 hour.
• Add the pieces of cooked crab to the sauce and simmer for 20 minutes. Add the clams and simmer for 5 minutes. Add the fish and shrimp and cook until the shrimp turn pink, 4 to 5 minutes. DO NOT STIR. Remove the bay leaves, stir in the remaining chopped parsley and serve immediately with bread.

CIOPPINO

Steps:

• Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. 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. The stock will be highly seasoned.
• 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 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
• Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
• Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

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.

CIOPPINO MEDITERRANEAN

Steps:

• Saute bell pepper, onion and garlic in olive oil until tender, about 5 minutes.
• Add remaining ingredients, except seafood, salt and pepper, and heat to boiling.
• Reduce heat and simmer, covered, for 20 minutes.
• Add sole, shrimp, and clams and juices; summer until sole is tender and flakes with a fork, about 5 minutes.
• Season to taste with salt and pepper.

A CHEAPER CIOPPINO

Steps:

• Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
• Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
• Stir in the tomatoes and wine and heat to a boil.
• Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
• Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
• Taste - if acidic, add the sugar.
• Serve garnished with the parsley.

CIOPPINO

Steps:

• Heat oil in large pot over medium heat.
• Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
• Add tomatoes, clam juice, wine and liquid reserved from clams.
• Increase heat and boil till slightly thickened (about 15 minutes).
• Add clams, shrimp and crabmeat.
• Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
• Season to taste with salt and pepper.
• A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.

CIOPPINO

Steps:

• Heat oil in a stockpot over medium heat.
• Add onion, shallots and bell peppers.
• Cook while stirring until vegetables begin to soften.
• Add fennel and garlic and cook another 3 minutes while stirring.
• Add tomatoes,including juice, and break them up with a spoon.
• Add tomato paste and stir thoroughly until blended.
• Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
• Simmer, partially covered for 45 minutes.
• Add mussels, clams cover and cook for 5 minutes.
• Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
• Discard any that do not open.
• Remove from heat, cover for 5 more minutes more.
• Adjust seasoning.

CIOPPINO

Steps:

• In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
• Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
• Cover and simmer for 20 minutes.
• To broth add the clams and crab.
• Cover and simmer gently until clams pop open.
• Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
• Ladle into bowls and serve with hot bread and butter.