SAN FRANCISCO CIOPPINO
Cioppino is a classic San Francisco seafood dish that will make you look like a superstar in the kitchen. The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, it's a delicious restaurant-style dish that you can serve in your own home.
Provided by Chef Dennis Littley
Categories Entree
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat two tablespoons of olive oil in a deep skillet or ductch oven over medium heat.
- Add the fennel, onion, shallots, and salt. Saute until the onion becomes translucent about 5-7 minutes.
- Add the garlic and crushed red pepper and continue to saute for 2 minutes.
- Add the tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.
- Bring the sauce to a light boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally
- While the sauce is simmering using another saute pan, add 2 tablespoons olive oil and sear the shrimp, scallops (and fish pieces if used) on both sides, making sure not to fully cook them (about half way is fine)
- Remove the seafood from the pan and place it on a plate until needed. If you did use the fish pieces you can add them to the sauce now. *do not add the shrimp or scallops at this time
- In the same pan add a little more oil, the clams and mussels. Cover and steam them until they open. *If any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption.
- At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. Continue to simmer.
- If you are serving your Choppino over pasta you may begin getting the water ready at this time.
- With five minutes of cooking time remaining, add in the shrimp and scallops.
- Taste the sauce and re-season as needed.
- If you cooked pasta serve over pasta. If not, enjoy this delicious stew with a loaf of crusty bread.
Nutrition Facts : Calories 744 kcal, Carbohydrate 44 g, Protein 59 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 158 mg, Sodium 3213 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
SAN FRANCISCO-STYLE CIOPPINO
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
- For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
- To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
SAN FRANCISCO CIOPPINO
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
- Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.
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.
CIOPPINO
Steps:
- In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
- Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
- Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
- Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.
FISHERMAN'S WHARF CIOPPINO
You can serve this true San Francisco dish with garlic bread.
Provided by norm
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
- Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
- Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g
FISHERMAN'S WHARF CIOPPINO
This is a recipe adapted from one at Catalina Offshore Products, purveyors of fresh seafood. I've prepared this with great results. It reminds me of dinners at Alioto's Restaurant in San Francisco at Fisherman's Wharf, where in 1938 Rose Alioto created an Italian seafood stew called Cioppino, now a San Francisco culinary legend. In addition to or in lieu of the ingredients listed, you can add clams, mussels or lobster.
Provided by GREG IN SAN DIEGO
Categories Chowders
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
- Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
- Cover and simmer for 30 minutes.
- Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
- Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.
CIOPPINO
A very tasty fish stew. This is the original recipe but my husband is allergic to shrimp so I prepare it with scallops or fish with the same delicious results. I also add about 1 teaspoon of crushed red pepper for a bit more spiciness.....which is how we like it. I have also served this over angel hair pasta.
Provided by dojemi
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 398.1, Fat 16.1, SaturatedFat 2.2, Cholesterol 192.9, Sodium 1876.2, Carbohydrate 13.2, Fiber 1.8, Sugar 2.8, Protein 38.5
CIOPPINO
Categories Soup/Stew Dinner Snapper Clam Scallop Shrimp Red Wine Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls.
JOE'S EXTRA SPECIAL
This is a take on an original Joe's Special from San Francisco. A Joe's is one of the true San Francisco treats, like Hangtown Fry, Cioppino and sourdough french bread (try and find Rice-A-Roni in ANY San Francisco restaurant; GOOD LUCK!). Swiss Chard is the "extra" and a hearty change-up from spinach in this version. This makes a good low-carb meal choice.
Provided by Skypoodle
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil over a high flame then add the ground beef.
- Cook until is beef almost browned, then add the garlic, mushrooms and onions. Cook until they are soft.
- Add the wine and heat to boiling, then the chard and stir.
- After the chard has wilted, add the eggs, salt and pepper. Grate a little nutmeg over the lot.
- Stir until the eggs are no longer runny and then remove pan from the heat.
- Stir in the romano cheese and serve.
Nutrition Facts : Calories 432.2, Fat 27.1, SaturatedFat 7.9, Cholesterol 267.3, Sodium 1062.4, Carbohydrate 7.8, Fiber 2.2, Sugar 2.7, Protein 36.5
CHEF JOHN'S CIOPPINO
When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 21
Steps:
- Combine butter and olive oil in a large Dutch oven over medium-low heat.
- Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
- Stir wine into onion mixture; increase heat to high and bring to a simmer.
- Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
- Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
- Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
- Stir in fresh parsley and basil; season with salt and pepper to taste.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 32 g, Cholesterol 187.3 mg, Fat 12.1 g, Fiber 7.9 g, Protein 41.3 g, SaturatedFat 3.7 g, Sodium 1058.9 mg, Sugar 9 g
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