Cioppino Seafood Stew

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CIOPPINO



Cioppino image

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

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

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 (SEAFOOD STEW)



Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

SEAFOOD CIOPPINO



Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SEAFOOD CIOPPINO



Seafood Cioppino image

This is as good as any restaurant's version! Serve with rice and a nice salad.

Provided by DeeDee Henderson

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h45m

Yield 8

Number Of Ingredients 21

¼ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed

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.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.5 g, Cholesterol 98.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 34.3 g, SaturatedFat 1.2 g, Sodium 563.7 mg, Sugar 3.1 g

CIOPPINO



Cioppino image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 31

Good olive oil
2 cups (1/2-inch-diced) fennel bulb
1 1/2 cups (1/2-inch-diced) yellow onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 teaspoon whole dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, such as San Marzano
4 cups seafood stock, preferably homemade (recipe follows)
1 1/2 cups dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced
1 pound large (16 to 20-count) shrimp, peeled and deveined
1 pound sea scallops, halved crosswise
24 mussels, scrubbed
1 tablespoon Pernod
3 tablespoons minced fresh parsley
Garlic Toasts, for serving (recipe follows)
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onion (2 onions)
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as Pinot Grigio
1/3 cup tomato paste
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

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.

EASY CIOPPINO SEAFOOD STEW RECIPE



Easy Cioppino Seafood Stew Recipe image

An easy cioppino seafood stew recipe. This Italian seafood stew uses fish, shrimp, and a frozen seafood mix.

Provided by Anne-Marie Nichols

Categories     Soups

Time 1h30m

Number Of Ingredients 16

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons sea salt, plus more for seasoning
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
2 1/3 cups low sodium chicken stock (gluten free)
3 8-ounce bottles clam juice
1 bay leaf
3 pounds frozen seafood mix
1 pound frozen, uncooked shell off shrimp
1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks

Steps:

  • Heat the oil in a large stockpot over medium heat.
  • Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
  • Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
  • Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
  • Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
  • Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
  • Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
  • Season the Cioppino Seafood Stew to taste with more salt and red pepper flakes, if needed.
  • Ladle the Cioppino Seafood Stew into bowls and serve.

Nutrition Facts : Calories 533 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 58 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1887 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SEAFOOD CIOPPINO STEW



Seafood Cioppino Stew image

Cioppino is a rich, delicious Italian-American fish and shellfish dish that is easy to make. Paula's version calls for clams, shrimp, white fish like cod and scallops. The base is tomatoes, garlic, onion, white wine and a few more ingredients.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 19

3 tablespoons olive oil
1 medium diced onion
1 rib chopped celery
4 cloves thinly sliced garlic
4 cups canned undrained chopped tomatoes
1/2 cup diced roasted red peppers
1 teaspoon dried thyme
1 teaspoon dried oregano
1/3 teaspoon red pepper flakes
1/2 cup dry white wine
2 cups beef stock
1 cup bottled clam juice
1/2 lb sea scallops
1 lb (cod, halibut, striped bass, red snapper), cut into 1-inch pieces firm white fish
1 lb medium peeled and deveined shrimp
24 scrubbed small clams in the shell
2 tablespoons fresh lemon juice
1/4 cup fresh parsley
for serving crusty French bread

Steps:

  • In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.
  • Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.
  • Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.

CIOPPINO



Cioppino image

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

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

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.

CIOPPINO, SEAFOOD STEW



Cioppino, Seafood Stew image

What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed.

Provided by DonnaR

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups onions, chopped
1/2 cup green pepper, chopped
6 cloves garlic, minced
1/2 cup olive oil
1 (35 ounce) can tomatoes with basil
1 (6 ounce) can tomato paste
2 cups red wine
1 lemon, thinly sliced
1 cup parsley, chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
fresh ground black pepper
1 1/2 lbs boned sea bass or 1 1/2 lbs scrod fish, cut in 2 inch pieces
3 (1 1/2 lb) lobsters, cut up
1 lb shrimp, shelled and cleaned
12 hardshell clams, scrubbed
24 mussels, scrubbed
garlic bread

Steps:

  • Saute the onion, green pepper and garlic in olive oil in large pot.
  • Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.
  • Bring to boil and simmer 20 minutes.
  • Add the fish, lobsters and shrimp and simmer, covered 15 minutes.
  • Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
  • Sprinkle remaining parsley on top.
  • Serve in soup plates from the pot it was cooked in.
  • A nice touch is a piece of garlic bread in each soup plate as a blotter.
  • Have plenty more bread to pass.

Nutrition Facts : Calories 789.8, Fat 25.6, SaturatedFat 4.2, Cholesterol 600.8, Sodium 2928.2, Carbohydrate 19.7, Fiber 3, Sugar 6.9, Protein 101.9

CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY



Cioppino (Seafood Tomato Stew) Recipe by Tasty image

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 30

4 tablespoons unsalted butter, divided
1 cup extra virgin olive oil, divided
2 large carrots, peeled, trimmed, and minced
1 leek, white part only, trimmed, cleaned, and minced
1 large yellow onion, minced
1 red bell pepper, cored, seeded, and minced
1 small fennel bulb, trimmed, and minced
1 green bell pepper, cored, seeded, and minced
2 celeries, minced
4 cloves garlic, finely chopped
3 cloves garlic, crushed
salt, to taste
freshly cracked pepper, to taste
6 oz tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne
2 cups dry white wine, divided
4 cups fish stock
15 oz crushed italian tomato, 2 cans
3 bay leaves
½ lb sea scallop
½ lb shrimp, peeled and deveined
½ lb squid, sliced
½ lb halibut fillet, cut into large pieces
½ lb manila clam, scrubbed
½ lb mussel, scrubbed
sourdough bread, grilled, for serving
½ bunch fresh parsley, chopped, for garnish

Steps:

  • In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
  • Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
  • Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
  • Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
  • Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
  • Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
  • Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
  • Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
  • Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
  • Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
  • Serve with grilled sourdough bread and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1096 calories, Carbohydrate 63 grams, Fat 69 grams, Fiber 7 grams, Protein 46 grams, Sugar 16 grams

CIOPPINO SEAFOOD STEW



Cioppino Seafood Stew image

This recipe for Cioppino Seafood Stew makes a hearty meal for seafood lovers. This version of the traditional stew can be part of a low-carb, keto, diabetic, gluten-free, grain-free, Atkins, or Banting diet.

Provided by Annissa Slusher

Categories     Main Course

Time 1h40m

Number Of Ingredients 22

1 pound large shrimp (raw, defrosted, and unpeeled)
1 clove garlic (whole)
1 small onion (quartered)
1 stalk celery
5 whole peppercorns
1 bay leaf
1 tablespoon butter ((or oil of choice))
4 ounces onion (chopped)
2 ribs celery (sliced)
1/2 red pepper (seeded and chopped)
1 tablespoon red wine vinegar
1/2 cup dry red wine
15 ounces tomato sauce
1 1/2 teaspoon dried basil
1 teaspoon dried oregano
1 pinch fennel seeds ((optional))
1/4 teaspoon red chili pepper flakes
2 teaspoons sea salt
1/2 teaspoon black pepper (freshly ground)
12 ounces white fish ((such as cod or haddock))
12 clams or mussels (cleaned, but in the shell)
3 cloves garlic (crushed)

Steps:

  • Rinse the shrimp well. Peel, placing shells in a large saucepan that has a tightly fitting lid. Devein shrimp, cover, and refrigerate for later.
  • Add the garlic, onion, celery, peppercorns and bay leaf to the saucepan. Cover with 4 cups of water. Bring stock to a simmer over medium high heat, When it reaches a simmer, turn heat to low. Cover and simmer for 45 minutes to 1 hour. Strain.
  • Heat a large soup pot or dutch oven over medium-high heat. Add butter. When butter has melted and stopped foaming, add the onion, celery, and red pepper. Cook, stirring occasionally, until edges of onion begin to brown. Turn heat to medium-low, then continue cooking until vegetables are tender.
  • Stir the garlic into the vegetables. Cook until garlic is fragrant--about 30 seconds. Stir in the red wine vinegar. Cook until vinegar has almost completely evaporated. Add the wine and turn heat to medium-high.
  • Simmer for a few minutes to allow the wine to reduce by about half. Stir in the tomato sauce, basil, oregano, fennel seeds (if using), red chili pepper flakes, sea salt, and black pepper.
  • Slowly stir in the reserved stock. Bring to a simmer over medium-high heat. Add the white fish. Cook white fish for 2-3 minutes, then add the shrimp. When the shrimp and the white fish are almost tender, add the clams or mussels. Cover and steam for a few minutes, or until shells have opened.
  • Taste and adjust seasoning. If any clams or mussels remain closed, discard them.

CIOPPINO



Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 13

Number Of Ingredients 18

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

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!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

CIOPPINO (SAN FRANCISCO SEAFOOD STEW)



Cioppino (San Francisco Seafood Stew) image

A hearty Italian-American seafood stew chock full of shrimp, clams, mussels, crab, and more.

Provided by Daniel Gritzer

Categories     Entree     Dinner

Time 3h

Yield 8

Number Of Ingredients 39

For the Seafood Stock:
2 tablespoons (30ml) extra-virgin olive oil
1 medium (8-ounce; 225g) yellow onion, diced
1 medium (9-ounce, 255g) head fennel, trimmed of fronds and stalks (fronds reserved), then roughly diced
2 large celery ribs (about 3 1/2 ounces; 100g each), diced
4 medium cloves garlic (20g), smashed
1/4 cup (65g) tomato paste
6 blue crabs, rinsed (optional)
Reserved shrimp shells (see below)
1 cup (235ml) dry white wine
2 1/2 pounds (1.1kg) non-oily white fish heads and/or bone cages, such as snapper, bass, or halibut, washed well
Two 8-ounce (235ml) bottles clam juice
3 sprigs flat-leaf parsley
2 dried bay leaves
10 whole black peppercorns
For the Roasted Red Pepper Salsa:
Two 6-ounce (170g) red bell peppers
1/4 cup (60ml) extra-virgin olive oil
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (15ml) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha
1/4 cup (20g) minced fresh herbs, such as flat-leaf parsley leaves and tender stems and reserved fennel fronds
Kosher salt
For the Cioppino:
1/4 cup (60ml) extra-virgin olive oil
One medium (8-ounce; 225g) yellow onion, finely diced
1 medium (9-ounce, 255g) head fennel, trimmed of fronds and stalks (fronds reserved), finely diced
6 medium cloves garlic (30g), minced
Pinch red pepper flakes
Kosher salt
2 teaspoons (10g) chile paste, such as Calabrian chile paste, sambal oelek, or sriracha (optional)
One 28-ounce (790g) can whole peeled tomatoes, tomatoes crushed well by hand or a potato masher
2 quarts (1.9L) seafood stock
2 pounds (900g) mussels, de-bearded and rinsed
3/4 pound (340g) cleaned squid bodies and tentacles, bodies cut crosswise into 1/2-inch rings
One dozen littleneck clams, purged (see note)
8 ounces (225g) crabmeat, such as lump blue crab meat (optional; see note)
1 pound (450g) halibut or other firm white-fleshed fish, cut into 2-ounce portions
3/4 pound (340g) shrimp, shelled and deveined (shells reserved for seafood stock, above)
Sourdough bread slices, toasted, rubbed with garlic, and drizzled with extra-virgin olive oil, for serving

Steps:

  • For the Seafood Stock: In a large, 8- or 12-quart heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, fennel, celery, and garlic, and cook, stirring, until softened and beginning to brown, about 7 minutes. Stir in tomato paste and cook for 1 minute.
  • Add crabs, if using, and shrimp shells, and cook, stirring and scraping, until shells are cooked through and turning red, about 4 minutes.
  • Add white wine, bring to a boil, then cook until raw alcohol smell is gone, about 4 minutes. Add fish heads and bones along with the clam juice. Cover with water (at least 2 quarts). Add parsley, bay leaves, and black peppercorns. Bring to a boil, reduce heat to a simmer, and cook for 1 hour. Strain seafood stock and reserve until ready to make cioppino. You should have about 2 quarts (1.9L); add enough water to bring total volume of the stock up to 2 1/2 quarts (2.4L), then set aside.
  • Meanwhile, for the Roasted Red Pepper Salsa: Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, turning occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes.
  • Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender.
  • Add olive oil, lemon juice, chile paste and minced fresh herbs and blend until fairly smooth. Season red pepper salsa with salt, then set aside or refrigerate until ready to use.
  • For the Cioppino: In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and chile paste (if using). Season with salt, and cook, stirring often, until very soft but not browned, about 15 minutes; lower heat if necessary to prevent browning.
  • Add crushed tomatoes and their juices along with the 2 1/2 quarts (2.4L) seafood stock. Bring to a simmer, then add mussels and cook just until they pop open, about 4 minutes. Using tongs and a spider or slotted spoon, lift out and transfer mussels to a bowl. Set aside to cool slightly.
  • Add squid and cook at a gentle simmer for 25 minutes. While the squid cooks, shell all but 12 of the mussels, then transfer to a warmed platter; cover with foil and, optionally, a small amount of hot broth to keep warm.
  • Add clams and cook until they just begin to pop open, about 6 minutes. Using tongs and a spider or slotted spoon, lift out clams and add to platter with mussels.
  • Season halibut with salt, then place in a large strainer and lower into the simmering broth until fully submerged, then cook until halibut is just cooked through, about 3 minutes. Transfer halibut to platter with the clams to keep warm.
  • Season shrimp with salt, then place in the same strainer and lower into the simmering broth, then cook until just pink, about 1 minute. Transfer shrimp to the platter and keep warm.
  • In warmed serving bowls, arrange the mussels (both shell-on and off), clams, halibut, and shrimp. If using crabmeat, add to the strainer and lower into the simmering broth until just warmed through, about 30 seconds, then remove and arrange on the plate. If any of the seafood has cooled too much, you can place it in the strainer and dip it back into the simmering broth before plating. Using a ladle, spoon the broth and squid into each bowl. Garnish with toasted sourdough and serve, passing the red pepper condiment on the side.

More about "cioppino seafood stew"

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From chowhound.com
5/5 (1)
Total Time 1 hr 30 mins
Category Soup, Dinner
Calories 534 per serving
  • Heat a large, heavy-bottomed pot over medium-high heat, then add the olive oil and allow to heat for another 30 seconds or so until hot but not smoking.
  • Add the onions and a pinch of salt and sauté for about 5 minutes, or until onions are soft and translucent.
  • Do not let garlic brown. Stir in the tomato paste and sauté for another minute, stirring all the while.


CIOPPINO - SEAFOOD STEW - CHEW OUT LOUD
cioppino-seafood-stew-chew-out-loud image
Cioppino (Seafood Stew) Recipe. I meant to give you this succulent Cioppino earlier in case you were looking for a special dinner …
From chewoutloud.com
Reviews 11
Category Main Dish
Cuisine Italian American
Total Time 1 hr 10 mins
  • Place first seven ingredients in a large heavy pot or dutch oven over moderate heat. Cook until onions are soft, 5 min. Stir in celery, bell pepper, and tomato paste, cooking 1 min.
  • Add wine and boil until reduced by about half, 5-6 min. Stir in tomatoes, their juices, claim juice, broth, and sugar. Simmer covered 30 min. Season with additional salt and pepper to taste. (At this point, broth may be cooled and placed in fridge overnight. When ready to serve, just bring broth back to simmer and continue with recipe.)
  • When ready to serve: Bring stew to simmer. Add clams and mussels until shells just open, checking every minute and transferring opened clams/mussels to a separate bowl with tongs immediately when they open. Remaining unopened shellfish should be tossed out.
  • Lightly season fish fillets, shrimp, and scallops with salt/pepper. Add them to the stew and simmer covered 3 minutes or just until shrimp turns opaque. If shrimp turns opaque before the fish is done, remove shrimp to prevent overcooking.


CIOPPINO (ITALIAN-AMERICAN SEAFOOD STEW) - CHRISTINA'S …
cioppino-italian-american-seafood-stew-christinas image
Cioppino is a seafood stew that was created by Italian immigrant fishermen in San Francisco in the late 1800s. They used whatever was in the …
From christinascucina.com
4.9/5 (17)
Total Time 40 mins
Category Fish & Shellfish
Calories 800 per serving
  • Clams and mussels: scrub the shells, de-beard the mussels by pulling the "beards" towards the back of the shell, and place them in a bowl of water (you can add salt if you like, or not) for 20 minutes.
  • Scallops: brine the scallops for about 10 minutes (1.5 Tbsp Kosher salt in 8 oz of water). Afterwards, place them on a rack to dry.
  • Shrimp: although some cioppini are made with the whole shrimp, I prefer to remove the shells (devein them if they haven't been cleaned) and just leave on the tail.


INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
ina-gartens-easy-cioppino-recipe-foodiecrush-com image
The Italian seafood stew is a grab bag of ingredients and can easily be adapted to what’s available. Other cultures have a version of …
From foodiecrush.com
4.5/5 (189)
Total Time 1 hr 10 mins
Category Main Course
Calories 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.


CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
cioppino-fishermans-stew-once-upon-a-chef image
Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, cioppino is a delicious Italian-American fish stew. Brimming with …
From onceuponachef.com
Cuisine American, Italian
Category Dinner
Servings 4-6
Calories 575 per serving
  • Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
  • In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
  • Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
  • Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.


SAN FRANCISCO CIOPPINO SEAFOOD STEW RECIPE
san-francisco-cioppino-seafood-stew image
This great Cioppino recipe is a version of the City by the Bay's signature dish. Cioppino is a delicious stew featuring an array of fresh …
From thespruceeats.com
4.3/5 (42)
Total Time 1 hr 35 mins
Category Entree, Dinner, Lunch
Calories 648 per serving


CIOPPINO SEAFOOD STEW WITH GREMOLATA TOASTS RECIPE ...
cioppino-seafood-stew-with-gremolata-toasts image
Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and …
From epicurious.com
4.1/5 (54)
Total Time 1 hr 30 mins
Servings 6


CIOPPINO - WIKIPEDIA
cioppino-wikipedia image
The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or French bread. The …
From en.wikipedia.org
Main ingredients Seafood ( Dungeness crab, clams, …
Region or state San Francisco
Place of origin United States
Type Fish stew


CIOPPINO SEAFOOD STEW | INSTANT POT SEAFOOD RECIPE
Cioppino Seafood Stew. PUBLISHED July 16, 2018 · MODIFIED February 28, 2022 · BY [Urvashi Pitre] · 1462 words. · About 8 minutes to read this article.· This post may …
From twosleevers.com
4.6/5 (126)
Total Time 30 mins
Category Main Courses, Soups
Calories 241 per serving
  • For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
  • Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you're ready to eat, it's not necessary.
  • Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.


CIOPPINO {FISHERMAN'S STEW} - THE SEASONED MOM
Cioppino (also called "Fisherman's Stew") is an Italian-American fish stew that's traditionally loaded with delicious seafood, including clams, shrimp, scallops, fish, crab, and …
From theseasonedmom.com
5/5 (4)
Total Time 55 mins
Category Dinner
Calories 198 per serving
  • Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).
  • Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.


CIOPPINO (FISHERMAN'S STEW) - BIG DELICIOUS LIFE
Instructions. In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 …
From bigdeliciouslife.com
Cuisine American
Category Dinner
Servings 4-6
Total Time 1 hr 30 mins
  • In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 minutes.
  • Add garlic, red pepper flakes and cook for another minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes.
  • Add wine and boil for about 5 minutes until reduced. Add in clam juice, stock and crushed tomatoes and bring to a simmer. Turn heat down to medium-low, cover and let broth simmer for 30 minutes, allowing the flavors to meld.
  • Add the clams and mussels to the simmering broth, cover and cook for about 5 minutes until they start to open. Uncover and add in fish and scallops and cook for 1-2 minutes until they start to turn opaque. Add in shrimp and cook for another 2-3 minutes until they turn pink.


SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY - FOOD & WINE
In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, …
From foodandwine.com
5/5
Author Bradley Stein
Servings 4
Total Time 30 mins
  • In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  • Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.


SAN FRANCISCO CIOPPINO RECIPE | EASY HOMEMADE FISH STEW
Reduce heat to medium-low and continue to simmer covered for 10 minutes. Remove cover and add the clams and mussels; cover and cook for 4 minutes, or until clams …
From diethood.com
4.9/5 (9)
Total Time 40 mins
Category Dinner, Soup
Calories 235 per serving


CIOPPINO SEAFOOD STEW - THE ART OF FOOD AND WINE
Cioppino Seafood Stew is a weekend recipe! Once you have tried this amazing Cioppino recipe you will understand why it is still so popular today! The recipe has 2 parts but …
From theartoffoodandwine.com
Ratings 8
Category Main Course
Cuisine American, Italian
Total Time 4 hrs
  • In a heavy saucepan over medium heat, add olive oil and butter. Once sizzling, add onions and celery and saute for 1 minute until softened but not browned. Add carrots, leeks, bell pepper and fennel and continue sauteeing for about 5 minutes, stirring often.


CIOPPINO RECIPE - JUST ONE COOKBOOK
Cioppino – Flavorful Seafood Stew. Cioppino is an Italian-American dish that originated in San Francisco. The seafood stew is traditionally made from the catch-of-the-day …
From justonecookbook.com
4.1/5 (35)
Total Time 2 hrs
Category Main Course
Calories 409 per serving
  • Gather all the ingredients. If you use clams and mussels, make sure to check if the shells are cracked or opened. Those that are just slightly open may still be fresh. To check, squeeze the shell shut. If they don’t stay closed, discard them. To learn how to de-grit clams, click here. I used a 1.5-pound seafood medley from Costco, which contains mussels, clams, shrimp, and bay scallops.
  • Heat the olive oil in a large saucepan over medium heat. Add the onions and fennel bulbs and sauté until translucent.
  • Put the olive oil, butter, and garlic in a large pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 1-2 days.


EASY CIOPPINO (SEAFOOD STEW) - KETO KOGAN
This Easy Cioppino Seafood Stew recipe is packed with flavorful fish and shellfish smoothed in a fresh rich tomato broth. Inspired by the classic San Francisco seafood stew, …
From ketokogan.com
Cuisine Italian
Total Time 45 mins
Category Main Course
Calories 220 per serving
  • Heat oil in a large saute pan or deep cast iron pot over moderate heat. Add the garlic and cook for about 1 minute.
  • Add tomatoes, tomato paste, water, vinegar, sweetener, Italian seasoning, bay leaves, red pepper flakes, salt, and pepper. Bring to a boil.
  • Take an emulsion blender and pulse a few times to break up the tomatoes keeping some of the chopped tomatoes together. If you don't have an emulsion blender use a potato masher.


SAN FRANCISCO CIOPPINO SEAFOOD STEW - HOUSE OF NASH EATS
Classic Cioppino Seafood Stew. One of the highlights of a trip to San Francisco for lots of people is to enjoy the fresh seafood at one of the many great restaurants in the city. …
From houseofnasheats.com
4.8/5 (57)
Total Time 1 hr 5 mins
Category Soup
Calories 519 per serving
  • Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes. Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
  • Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low. Simmer for 30 minutes so the flavors can blend. While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
  • Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open. Then add the crab legs and cook for another minute, followed by the shrimp and scallops. Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
  • Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil. Serve with warm, crusty sourdough bread! Have plenty of napkins, extra bowls for shells, and nutcrackers and tiny forks on hand for the crab.


CIOPPINO (ITALIAN SEAFOOD STEW) - PLATINGS + PAIRINGS
This Cioppino (Italian Seafood Stew) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be …
From platingsandpairings.com
4/5 (8)
Total Time 1 hr 10 mins
Category Seafood
Calories 624 per serving
  • Heat 1/4 cup olive oil in a large Dutch oven or heavy pot over medium heat. Add the fennel, onion and a pinch of salt and saute for 10 minutes, until softened.
  • Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.
  • Add the cod, shrimp and scallops, then top with the mussels. Do not stir. Bring to a simmer, then reduce the heat to low and cook covered, for 8-10 minutes, until the mussels have opened. (Discard any mussels that do not open.)


CIOPPINO, A HEARTY SEAFOOD STEW - GREAT EIGHT FRIENDS
Attention seafood lovers! If you have a passion for seafood, this is the recipe for you. Cioppino is a fish stew chock full of your favorite seafood - a true banquet of fish all in one dish. Cioppino is considered an American-Italian dish, created in the 1800s by Italian fishermen who prepared the recipe on their boats while at sea.
From greateightfriends.com
5/5 (1)
Servings 6
Cuisine Italian
Category Soup


MIXED SEAFOOD STEW (CIOPPINO) - 2 SISTERS RECIPES BY ANNA ...
The Italians call this seafood stew, Cioppino (pronounced as “chuh-pee-know), because it’s an old fisherman’s stew that was created from using any leftover fish they had from their catch. They made the stew using basic ingredients like white wine, garlic, and spices. In other regions of Italy, fishermen and chefs have adapted and included other fishes in this stew …
From 2sistersrecipes.com
5/5 (1)
Total Time 41 mins
Category Seafood Recipes
Calories 415 per serving


CIOPPINO-STYLE SEAFOOD STEW RECIPE | MYRECIPES
Step 1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard ...
From myrecipes.com
5/5 (18)
Calories 289 per serving


CIOPPINO RECIPE - ITALIAN-AMERICAN SEAFOOD STEW WITH RICH ...
Cioppino is a delicious seafood stew with a rich tomato base and loaded with all your favorite seafood like white fish, clams, mussels, and shrimp. It’s got a wonderfully rich and bright flavor and it’s sure to satisfy everyone at the dinner table. This is an easy Italian-American soup to make right at home! What is Cioppino? This is an Italian-American fish stew that was …
From willcookforsmiles.com
Cuisine American, Italian
Total Time 1 hr
Category Main Course
Calories 338 per serving


EASY CIOPPINO SEAFOOD STEW | METRO
Easy Cioppino Seafood Stew. Rate this recipe. 1 Vote. 6. Accompaniments. 0:30. Preparation. 0:40. COOKING. 1:10. TOTAL TIME. Imprimer ma sélection. Ingredients Preparation. Ingredients. Imprimer ma sélection Add all to grocery list Shop all ingredients. 4 tablespoons (60 ml) olive oil. 2 tablespoons (30 ml) butter. 2 cups (500 ml) fennel bulb, white …
From metro.ca
4/4 (1)
Total Time 1 hr 10 mins
Servings 6


CIOPPINO - SEAFOOD STEW - SPICE CHRONICLES
Cioppino – Seafood Stew. Prep Time: 15 minutes. Cook Time: 45 minutes. Total Time: 1 hour. Yield: Serves 4 to 6. A gorgeous seafood stew from San Francisco, Cioppino is a festive one pot meal. Ingredients. 1/4 cup extra virgin olive oil 4 shallots or 1 large onion diced 4 cloves of garlic, chopped 1 small fennel bulb, cut into small pieces 2 to 3 bay leaves 1 …
From spicechronicles.com
Servings 4-6
Total Time 1 hr
Estimated Reading Time 3 mins


CIOPPINO (SEAFOOD STEW) - BIGOVEN.COM
Cioppino (seafood Stew) recipe: Ciopinno is a fish/seafood stew deriving from Italy and is usually prepared from the catch of the day, which explains the many regional versions. While touring Italy my then nine year old son couldn't get enough of this dish. Although he ordered it at least once a day, every restaurant served it a little differently in terms of sauce and seafood/fish.
From bigoven.com
4.5/5 (24)
Category Soups, Stews And Chili
Cuisine Italian
Total Time 1 hr 30 mins


CIOPPINO SEAFOOD STEW RECIPE - EATS DELIGHTFUL
Add in your onion, garlic, and salt. Cook the vegetables over medium heat until the onion turns translucent and softens, about 3 to 5 minutes. 2. Add the dried oregano, basil, thyme, bay leaves, and chili flakes. Still on medium heat, cook …
From eatsdelightful.com
Estimated Reading Time 6 mins


SEAFOOD STEW - CIOPPINO | FISH AND SEAFOOD
Cioppino is a fish stew that originated in San Francisco in the late 1800s. This fisherman’s stew was traditionally made from the catch of the day. This combination would include, crab, clams, shrimp, scallops, squid, mussels and fish. All of which was sourced directly from the Pacific Ocean. The fresh fish and seafood would then be combined ...
From charlottefashionplate.com
Servings 6
Calories 237 per serving
Total Time 45 mins


CIOPPINO (SEAFOOD STEW) - GUSTO TV
Cioppino (Seafood Stew) Mains, Soups; Ease of Preparation: Easy. Yield: 4-6 servings. Ingredients. 2 tablespoons (30 ml) butter. 2 tablespoons (30 ml) olive oil. 1 onion, diced. 2 garlic cloves, minced. 1 red bell pepper, seeded and diced. 2 celery stalks, chopped. 1 cup (240 ml) fish or seafood broth. 1 cup (240 ml) white wine . 1 cup (240 ml) tomato juice. 1 x 28 …
From gustotv.com
Servings 4-6
Category Mains, Soups


CIOPPINO - HEALTHYISH FOODS
Some other types of seafood that would work in this recipe include, halibut, crab, lobster, clams, and even salmon. Feel free to get creative. I would recommend enjoying this cioppino with some buttery garlic bread and lemon or you can always enjoy it with a side of buttered linguine. Another tasty option would be seasoned oyster crackers. Fun fact: If you are …
From healthyishfoods.com
5/5 (1)
Total Time 1 hr 30 mins
Category Main Course
Calories 506 per serving


ITALIAN CIOPPINO FISHERMAN'S STEW - THE WELL ESSENTIALS
Cioppino seafood stews are a tomato based stew, which means that crushed tomatoes and some tomato puree for thickening are an essential part of this dish. I usually will use my own garden tomatoes that I can at the end of the season for this stew, but you can also use any canned tomato from the grocery store (ideally choose organic if possible). Onion & Garlic. …
From thewellco.co
Servings 6
Total Time 1 hr


CIOPPINO SEAFOOD STEW | CHEF AND SPOON
Cioppino Seafood Stew. Despite humble beginnings as a dish San Francisco fishermen created to use scraps of fish no one wanted, we think Cioppino is a showstopper! Our version features an easy tomato broth, fennel for a fresh anise flavour, and some pretty amazing seafood (definitely not scraps)! Our faves to add: halibut, shrimp, snow crab claws and …
From chefandspoon.com
Cuisine American
Category Main Course
Servings 4
Phone (306) 519-9448


CIOPPINO (FISHERMAN’S STEW) - ZIMMY'S NOOK
Instructions. Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes. Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes.
From zimmysnook.ca
5/5 (1)
Category Main Course, Soup
Cuisine Italian
Total Time 1 hr 5 mins


CIOPPINO (SEAFOOD STEW) | IN GOOD FLAVOR
CIOPPINO (SEAFOOD STEW) Author: Thao | In Good Flavor Cooking Method: Stovetop Cooked Cuisine: Italian, American Courses: Main Dish Recipe Keys: Pescatarian. Difficulty: Beginner Prep time: 10 minutes Cook time: 35 minutes Rest time: minutes Total time: 45 minutes Servings: 4 Servings. Description. Cioppino is an Italian fish stew . This one is …
From ingoodflavor.com


CIOPPINO (SEAFOOD STEW) - GUSTOTV.COM
Cioppino (Seafood Stew) Ease of Preparation: Easy Yield: 4-6 servings Ingredients 2 tablespoons (30 ml) butter 2 tablespoons (30 ml) olive oil 1 onion, diced 2 garlic cloves, minced 1 red bell pepper, seeded and diced 2 celery stalks, chopped 1 cup (240 ml) fish or seafood broth 1 cup (240 ml) white wine 1 cup (240 ml) tomato juice 1 x 28-ounce (796 ml) can chopped …
From gustotv.com


CIOPPINO (SAN FRANCISCO SEAFOOD STEW) - ACPEO
Cioppino is from San Francisco and the seafood found in a simmering pot there will usually come from the Pacific, but its roots are oceans away, up and down the coast of Italy and the South of France, where this style of tomatoey seafood stew is common .
From acpeo.com


TRADER JOE'S CIOPPINO, SEAFOOD STEW - TRADER JOE'S REVIEWS
This Trader Joe’s cioppino seafood stew has a really nice rich and savory clam and tomato taste to it. TJs seafood stew comes in a super easy to heat up frozen pouch that can be made in the microwave or on the stove top. Trader Joe’s cioppino has been around for a number of years now, and it retains the solid seafood flavor with the rich ...
From traderjoesgroceryreviews.com


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