Cioppino Stew Food

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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.

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.

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

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

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



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



Cioppino image

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

1/4 cup olive oil
1 1/4 cups chopped onions
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups bottled clam juice
2 1/2 cups crushed tomatoes, with added puree
1 cup dry white wine
2 (6 1/2 ounce) cans chopped clams, drained, and liquid reserved
1 lb uncooked large shrimp, peeled and deveined
1 (6 ounce) can crabmeat, drained
1/2 cup chopped basil
cayenne pepper, to taste
salt, to taste
black pepper, to taste
1 teaspoon crushed red pepper flakes (optional)

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 (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.

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW



Zuppa Di Pesce, Cioppino, or Fish Stew image

Whatever you may call it this Italian named fish stew or soup or as Rachael Ray would say "Stoup." You can use any kind of white fish your fish monger has fresh like cod (my favorite), catfish, flounder then add some shell fish seasonings and soup it is.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 15 serving(s)

Number Of Ingredients 30

1 -3 tablespoon olive oil
8 ounces onions, minced
4 garlic cloves, minced
4 anchovies (optional)
1 celery, diced (4 ounces)
5 ounces diced fresh fennel (finocchio or anise)
5 ounces diced carrots
1 cup diced potato
3 ounces fresh diced shiitake mushrooms
1 cup white wine
1/4 cup fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried crushed coriander seed
1 bay leaf
4 cups kale, rough chopped
2 (28 ounce) cans diced tomatoes
1 tablespoon Worcestershire sauce
1 lemon, zest of
1 pinch saffron
2 teaspoons salt
1 teaspoon black pepper
4 cups shrimp stock, from shrimp shells or 4 cups water
1 lb catfish fillets (white flesh fish) or 1 lb cod fish fillet (white flesh fish)
1 lb shrimp, shelled and deveined reserve shells for stock
1 lb scallops
1 lb seafood, mix (which comes frozen and consist of baby octopus, squid, shrimp) (optional)
1 (8 ounce) can baby clams, and juice
red pepper flakes, to taste
fresh parsley

Steps:

  • In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
  • Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
  • Add wine and herbs reduce wine cooking for 10 minutes.
  • Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
  • Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
  • Add to pot simmering 15 minutes.
  • Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
  • Check for seasoning adding more salt and pepper if needed.
  • Garnish with crushed pepper flakes and fresh parsley.

Nutrition Facts : Calories 160.3, Fat 2.5, SaturatedFat 0.5, Cholesterol 65.3, Sodium 752.2, Carbohydrate 14.1, Fiber 3, Sugar 4.4, Protein 18.6

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  • 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.
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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 FISH STEW (CIOPPINO) RECIPE - CHOWHOUND
san-francisco-fish-stew-cioppino-recipe-chowhound image
Cioppino is an Italian-American seafood stew that originated in San Francisco in the 1930s, when fishermen brought their fresh catch to the …
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.


INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
ina-gartens-easy-cioppino-recipe-foodiecrush-com image
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. Stir in the …
From foodiecrush.com
4.4/5 (176)
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 SEAFOOD STEW WITH GREMOLATA TOASTS - …
cioppino-seafood-stew-with-gremolata-toasts image
When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on …
From epicurious.com
5/5 (54)
Total Time 1 hr 30 mins
Servings 6


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
4.2/5 (41)
Total Time 1 hr 35 mins
Category Entree, Dinner, Lunch
Calories 648 per serving


CIOPPINO | TRADITIONAL STEW FROM SAN FRANCISCO, UNITED ...
cioppino-traditional-stew-from-san-francisco-united image
Cioppino. Often described as a nourishing, hearty stew, and one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew that is traditionally made from the catch of the day, combined with tomatoes and …
From tasteatlas.com


CIOPPINO - THE COZY APRON
Cioppino is a deliciously rustic and rich seafood stew, originating in San Fransisco, prepared using a variety of freshly-caught fish and shellfish. My cozy and comforting cioppino …
From thecozyapron.com
Cuisine Italian-American
Total Time 1 hr 20 mins
Category Soup
Calories 508 per serving
  • Place a large soup pot over medium heat, and drizzle in about 1/4 cup of olive oil; once the oil is hot, add in the diced onion and fennel, along with a couple of good pinches of salt and pepper, plus the red chili pepper flakes and the bay leaf, and stir to combine.
  • Saute together for about 5-7 minutes, until the veggies begin to soften and become aromatic; then, add in the garlic and stir to incorporate, and once it becomes aromatic (about 30 seconds), add in the tomato paste and stir to combine and cook for a moment or so.
  • Next, add in the white wine, the chopped/crushed whole tomatoes along with their juices (or canned crushed tomatoes, if using those instead), and the seafood stock, and stir to combine. Taste the cioppino broth and add a couple of very generous pinches of salt to taste (as it may need quite a bit), and a pinch or two of black pepper as well.
  • Bring the broth to the boil, then reduce the heat and allow the tomato broth to gently simmer, uncovered, for 40 minutes.


CIOPPINO - ITALIAN SEAFOOD STEW - FOODIE WITH FAMILY
Raise the heat to high and pour in the Chianti. Bring to a boil and boil hard for 1 to 2 minutes, or until the wine reduces slightly. Stir in the tomato paste, diced tomatoes and juices, …
From foodiewithfamily.com
Reviews 8
Estimated Reading Time 6 mins
Cuisine Italian
  • Heat the olive oil in a large pot like a braiser over medium heat. Add the crushed red pepper flakes and fennel seeds and toast until fragrant. Add the garlic cloves, onions, shallots, and kosher salt to the pan. Sautee gently, stirring frequently, until the onions are semi-translucent and fragrant, about 4 minutes. Raise the heat to high and pour in the Chianti. Bring to a boil and boil hard for 1 to 2 minutes, or until the wine reduces slightly. Stir in the tomato paste, diced tomatoes and juices, and the fish stock. Drop the fresh herbs and bay leaf into the pot and return the contents of the pot to a boil. Cover the pot, reduce the heat to low, and simmer for about 30 minutes.
  • About 30 to 45 minutes before you wish to serve the Cioppino, bring the soup base back to a simmer. Add the clams and mussels to the soup base and stir well. Cover and cook until the clams and mussels start opening. Add the shrimp and fish. Simmer gently until the shrimp and fish are just barely cooked through. Pick out any mussels and clams that did not open and discard. Taste the soup and season, if desired, with more salt and crushed red pepper flakes. Serve with crusty bread for dipping.


SAN FRANCISCO CIOPPINO SEAFOOD STEW - HOUSE OF NASH EATS
Instructions. 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 …
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.


CLASSIC CIOPPINO SEAFOOD STEW - THE HUNGRY BLUEBIRD
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. …
From thehungrybluebird.com
4.9/5 (17)
Category Fish/Seafood/Main Course, Stew
Cuisine Italian/American
Total Time 4 hrs
  • Prepare seafood stock. You'll need the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  • To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.
  • In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes.
  • Add the bay leaves, basil, oregano, thyme, crushed red pepper, salt and tomato paste. Stir to combine well and fragrant. Add the wine and boil and stir for about 4 - 5 minutes until reduced by half.


EASY CIOPPINO SOUP - LEXI'S CLEAN KITCHEN
The seafood stew of your dreams, this Easy Cioppino Soup is comfort food in a bowl! It is loaded with seafood cooked up simply in a tomato-based broth. It’s easy enough to …
From lexiscleankitchen.com
4.7/5 (3)
Calories 271 per serving
Category Dinner
  • Heat oil in a large dutch oven (or stock pot) over medium heat. Add chorizo, if using, and cook until no pink remains. Add in onion and garlic, and continue to cook, stirring often, for 5 minutes or until the onions are beginning to soften.
  • Add in the tomato paste, diced tomato, chicken stock, lemon juice, italian seasoning, pinch of red pepper flakes and salt and bring up to a boil. Once boiling, reduce heat and simmer for 15-20 minutes, until the stew is slightly thickened.
  • Add in fish, scallops, shrimp and clams, in that order. Cover and cook until fish is opaque and the mussels are opened, about 10 minutes. Discard any mussels that have not opened up.


CIOPPINO RECIPE - EATINGWELL
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing …
From eatingwell.com
4/5 (1)
Total Time 1 hr 15 mins
Category Healthy Oyster Recipes
Calories 347 per serving
  • Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and celery (or fennel). Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add stock, tomatoes, wine, bay leaves, oregano, fennel seed and crushed red pepper. Bring to a boil. Reduce heat to a simmer and cook, partially covered, for 20 minutes. Strain, discarding solids, and return the broth to the pot. Season with salt and pepper.
  • Meanwhile, brush bread with garlic oil. Toast in a toaster oven or under the broiler until golden brown.
  • Bring the broth to a gentle boil. Add shellfish, scallops and shrimp and cook, gently stirring, until the shellfish just begin to open and the shrimp are no longer opaque, about
  • 4 minutes. Add crab, cover and cook until heated through, about 2 minutes. Discard any unopened shellfish.


SEAFOOD STEW - CIOPPINO | FISH AND SEAFOOD
Let’s talk about my kind of comfort food, a BIG bowl of Seafood Stew – Cioppino. Super fresh fish and seafood poached in a tasty tomato broth served with tons of crusty bread for dipping. This seafood soup is not only easy and quick to prepare, but also relatively healthy with only nine grams of fat per serving! A delish fish and seafood stew can be on your dinner table …
From charlottefashionplate.com
Reviews 6
Total Time 45 mins
Servings 6
Calories 237 per serving


CIOPPINO: SEAFOOD STEW WITH RED WINE AND FENNEL
Winter is bowl-food season, which invites steaming vessels brimming with soups and stews and the promise to warm and nourish. Winter is also the season for Cioppino, when Dungeness crab is in season. This San Francisco shellfish stew originated in the 1800s when the Italian and Portuguese fishermen chopped up leftovers from their daily catches to make this …
From wine4food.com
Estimated Reading Time 2 mins


CIOPPINO - HEALTHYISH FOODS
For this cioppino recipe, I used all of my favorite fish, and added my own Healthyish twist to the broth. While you can use any fish you like, I used jumbo shrimp, Alaskan cod, scallops, and mussels. I left the shrimp shells on my shrimp because I feel the shells add some extra flavor to the broth. Just be sure to devein the shrimp before adding them to the stew.
From healthyishfoods.com
5/5 (1)
Total Time 1 hr 30 mins
Category Main Course
Calories 506 per serving


CIOPPINO (SEAFOOD TOMATO STEW) - 5* TRENDING RECIPES WITH ...
Cioppino (Seafood Tomato Stew) Got dayum, Cioppino looks PERFECT! 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 ...
From food.theffeed.com
Estimated Reading Time 2 mins


CIOPPINO (ITALIAN SEAFOOD STEW) - PLATINGS - PAIRINGS
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. Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant. Add the tomatoes, stock, wine, 2 teaspoons salt, and 1 teaspoon black pepper.
From platingsandpairings.com
3.9/5 (7)
Total Time 1 hr 10 mins
Category Seafood
Calories 624 per serving


CIOPPINO SEAFOOD STEW - THE ART OF FOOD AND WINE
Thus, cioppino seafood stew was born in San Francisco. 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 both are relatively simple. This is a weekend recipe for me because there is a bit of prep and the sauce needs to simmer for about 3 hours. …
From theartoffoodandwine.com
Ratings 8
Category Main Course
Cuisine American, Italian
Total Time 4 hrs


ITALIAN CIOPPINO FISHERMAN'S STEW - THE WELL CO.
While food historians generally agree that the Italian-American “Cioppino” originated in the San Francisco Bay Area in the 1800’s by Italian’s who immigrated from the Genoa area in Northern Italy, various forms of this fish stew have also been made for centuries by Italian’s in Southern Italy, and is a common dish that you may see around the Christmas …
From thewellco.co
Servings 6
Total Time 1 hr


CIOPPINO SEAFOOD STEW, THE SAN FRANCISCO TREAT. – C H E W ...
Cioppino is probably the most flexible fish stew on earth. And it packs a wonderful punch of flavor in every bite. It tastes of the sea itself. And then there’s the richness of tomatoes, the anise flavor of fennel, and the bite-sized pieces of seafood brightened with a dash of fresh lemon juice. It’s hard to beat a great Cioppino.
From chewingthefat.us.com
Author Monte Mathews


CIOPPINO RECIPE - GOOP
Cioppino is a classic San Francisco fish stew made with tomatoes, fennel, oregano, white wine, and a mix of seafood commonly found in the Pacific Ocean, such as Dungeness crab, mussels, halibut, shrimp, and clams. We simplified with just halibut, clams, and shrimp in this version, but use whatever mix you like. We think it makes the perfect winter one …
From goop.com
Servings 4-6
Category Dinner Recipes


CIOPPINO SEAFOOD STEW | INSTANT POT SEAFOOD RECIPE
Make 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. Cook. Set Instant Pot at High pressure for 15 minutes.
From twosleevers.com
4.6/5 (126)
Total Time 30 mins
Category Main Courses, Soups
Calories 241 per serving


CIOPPINO - SEAFOOD STEW - SPICE CHRONICLES
Cioppino is a classic Italian American stew that hails from San Francisco. It is festive and comforting and easy to put together. Most of the recipes, I looked at had fairly large quantities of seafood. I offer you a more manageable 4 to 6 serving version. So naturally, you can double this if you want to accommodate a larger group. Most recipes call for white wine, but it …
From spicechronicles.com
Servings 4-6
Total Time 1 hr
Estimated Reading Time 3 mins


CIOPPINO RECIPE - REED HEARON | FOOD & WINE
In a large nonreactive pot, sauté the crushed garlic in 1/4 cup of the oil over moderately high heat until golden, about 4 minutes. Add the …
From foodandwine.com
Servings 10


HOW TO MAKE CIOPPINO: A LOOK AT THE WESTERN DISH - SUNSET ...
When it comes to the recipes that define dining in the West, cioppino is top of mind. The somewhat rustic seafood stew—made by cooking a variety of seafood like shrimp, clams, mussels, and crab in a tomato and white wine based broth—is a dish that appears on dinner tables and restaurant menus up and down the coast, many still made in the style of 1800s …
From sunset.com


TASTEFOOD: CIOPPINO HITS THE SPOT FOR A STEW THAT'S ...
Cioppino (chuh-PEE-noh) is a San Francisco seafood stew that originated in the 1800s when the Italian and Portuguese fishermen chopped up leftovers from their daily catches to make a …
From journalnow.com


ELLEN'S KITCHEN & GARDEN - CIOPPINO A WONDERFUL STEW ...
Bring to a boil and then reduce to a simmer, cover and let cook for 25 minutes. Taste for seasoning. While the soup base cooks, prep the seafood. When soup base is done, add the clams and bring ...
From fauquiernow.com


SAN FRANCISCO CIOPPINO SEAFOOD STEW RECIPE - FOOD NEWS
Cioppino is an Italian-American seafood stew first developed in San Francisco in the late 1800s. Originally made by Italian fisherman who had settled in the region, it was crafted directly on fishing boats using rudimentary cooking tools before making its way into local restaurants and beyond.
From foodnewsnews.com


GET SEAFOOD CIOPPINO STEW RECIPE FROM FOOD NETWORK ...
Feb 17, 2017 - Get Seafood Cioppino Stew Recipe from Food Network. Feb 17, 2017 - Get Seafood Cioppino Stew Recipe from Food Network. Feb 17, 2017 - Get Seafood Cioppino Stew Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


CIOPPINO STEW RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. CIOPPINO STEW RECIPES CIOPPINO (SEAFOOD STEW) RECIPE | MARTHA STEWART. 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 …
From stevehacks.com


CIOPPINO - MENU - SALT - VIRGINIA BEACH
Cioppino at Salt "The food was delicious. Our server, Devon, was great. The Bulgogi wraps were good as was the sweet and spicy shrimp. We also had the goats cheese salad and the Cioppino. We had to take cheesecake to go!"
From yelp.com


AUTHENTIC ITALIAN CIOPPINO SEAFOOD STEW RECIPE (CROWD ...
CIOPPINO SEAFOOD STEW. 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. Time: 70 minutes. Steps: saute the onion , green pepper and garlic in olive oil in large pot . Cioppino isn’t derived from one specific recipe, but there are …
From foodnewsnews.com


MEGHAN MARKLE SHARES THE INGREDIENTS FOR HER FAVOURITE ...
Cioppino is a fish stew that originates from San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of …
From express.co.uk


CIOPPINO A WONDERFUL STEW COMBINING OCEAN’S BOUNTY
Add the wine, crushed tomatoes, clam juice, sugar, salt, pepper, pepper flakes, oregano, thyme and bay leaf. Bring to a boil and then reduce to a simmer, cover and let cook for 25 minutes. Taste ...
From fauquiernow.com


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