SEAFOOD CIOPPINO
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
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
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)
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
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
Categories Soup/Stew Dinner Snapper Clam Scallop Shrimp Red Wine Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls.
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.
Provided by DonnaR
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
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
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
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
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
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
Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
CIOPPINO
A very tasty fish stew. This is the original recipe but my husband is allergic to shrimp so I prepare it with scallops or fish with the same delicious results. I also add about 1 teaspoon of crushed red pepper for a bit more spiciness.....which is how we like it. I have also served this over angel hair pasta.
Provided by dojemi
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot over medium heat.
- Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
- Add tomatoes, clam juice, wine and liquid reserved from clams.
- Increase heat and boil till slightly thickened (about 15 minutes).
- Add clams, shrimp and crabmeat.
- Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
- Season to taste with salt and pepper.
- A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.
Nutrition Facts : Calories 398.1, Fat 16.1, SaturatedFat 2.2, Cholesterol 192.9, Sodium 1876.2, Carbohydrate 13.2, Fiber 1.8, Sugar 2.8, Protein 38.5
CIOPPINO (SAN FRANCISCO SEAFOOD STEW)
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
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
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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CIOPPINO WITH MUSSELS RECIPE - ANDREW ZIMMERN | FOOD …
From foodandwine.com
5/5 Category Seafood
- In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes. Add the cherry tomatoes and cook until the skins loosen and the tomatoes soften, about 3 minutes. Stir in the wine and simmer over moderate heat until reduced by half, about 8 minutes.
- In the pot, heat the olive oil until shimmering. Add the leek, fennel, celery, oregano and crushed red pepper and cook over moderately high heat, stirring, until the vegetables have softened, about 3 minutes. Pour in the tomato broth and bring to a simmer. Add the clams, cover and cook for 5 minutes, shaking the pot occasionally. Stir in the mussels and shrimp. Season the snapper with salt and place it on top of the stew; press gently to partially submerge it. Cover and cook until the fish is just white throughout, about 6 minutes.
CIOPPINO (ITALIAN-AMERICAN SEAFOOD STEW) - CHRISTINA'S …
From christinascucina.com
4.9/5 (17)Total Time 40 minsCategory Fish & ShellfishCalories 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.
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, ItalianCategory DinnerServings 4-6Calories 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
From chowhound.com
5/5 (1)Total Time 1 hr 30 minsCategory Soup, DinnerCalories 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
From foodiecrush.com
4.4/5 (176)Total Time 1 hr 10 minsCategory Main CourseCalories 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.
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5/5 (54)Total Time 1 hr 30 minsServings 6
SAN FRANCISCO CIOPPINO SEAFOOD STEW RECIPE
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4.2/5 (41)Total Time 1 hr 35 minsCategory Entree, Dinner, LunchCalories 648 per serving
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From thecozyapron.com
Cuisine Italian-AmericanTotal Time 1 hr 20 minsCategory SoupCalories 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
From foodiewithfamily.com
Reviews 8Estimated Reading Time 6 minsCuisine 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
From houseofnasheats.com
4.8/5 (57)Total Time 1 hr 5 minsCategory SoupCalories 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
From thehungrybluebird.com
4.9/5 (17)Category Fish/Seafood/Main Course, StewCuisine Italian/AmericanTotal 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
From lexiscleankitchen.com
4.7/5 (3)Calories 271 per servingCategory 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
From eatingwell.com
4/5 (1)Total Time 1 hr 15 minsCategory Healthy Oyster RecipesCalories 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.
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