SEAFOOD CIOPPINO
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
Time 4h50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
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
EASY CIOPPINO SEAFOOD STEW RECIPE
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
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
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.
SAN FRANCISCO-STYLE CIOPPINO
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
- For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
- To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
CIOPPINO-STYLE SOUP
This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 6 servings (2.50 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend., Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.
Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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-STYLE ROASTED CRAB
Provided by Maria Helm Sinskey
Categories Soup/Stew Garlic Onion Tomato Roast Sauté Low Cal Dinner Crab White Wine Healthy Simmer Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
- Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.
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.
WEST COAST LOW CARB CIOPPINO
This recipe for an equisite cioppino is slightly adapted from a dish served at a popular West Coast restaurant called Mothers' Bistro. It is made with prepared pasta sauce and can be made with fresh seafood or quality flash-frozen seafood.
Provided by dorothy stainbrook
Categories dinner
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven (or large pot) over medium-high heat. Add pepper flakes and garlic and saute quickly (about 30 seconds). Stir in clam juice to deglaze and add next seven ingredients (pasta sauce through salt & pepper).
- Reduce the heat, cover the pot, and simmer over low heat (taste for desired depth of flavor to determine when to stop simmering - it can be anywhere from 30 minutes to 3 hours).
- Add mussels. Cover and cook over medium heat about 4- 5 minutes, or until shells open (discard any unopened shells). Add wine and rest of fish and simmer 5 minutes or until fish is done (do not overcook!)
- Stir in spinach to the hot stew to soften, and serve with a crusty French Bread or other robust bread.
Nutrition Facts : Calories 424 kcal, Carbohydrate 33 g, Protein 49 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 216 mg, Sodium 1829 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 5 g, ServingSize 1 serving
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 STYLE SEAFOOD STEW
Seafood is abundant out on the West Coast and when we go out to a restaurant, I always like to order Cioppino if it is on the menu. This is an uncomplicated version of the lovely fish stew. Make sure that you have a good baguette for soaking up all the lovely sauces.
Provided by Abby Girl
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to the pan; sauté for 2 minutes.
- Add mussels, clam juice, parsley, and diced tomatoes. Bring to a boil. Cover, reduce heat, and simmer for 7 minutes.
- Add the scallops and the prawns and simmer for another 3 minutes or until scallops and prawns are cooked and the mussels are opened. Discard any unopened shells.
Nutrition Facts : Calories 291, Fat 9.4, SaturatedFat 1.5, Cholesterol 124.9, Sodium 1068.9, Carbohydrate 17.4, Fiber 1.9, Sugar 4.6, Protein 33
More about "cioppino style seafood stew"
CIOPPINO - SEAFOOD STEW | CHEW OUT LOUD
From chewoutloud.com
Reviews 11Category Main DishCuisine Italian AmericanTotal 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.
SIMPLE AUTHENTIC CIOPPINO RECIPE - FEASTING AT HOME
From feastingathome.com
4.9/5 (28)Calories 358 per servingCategory Stew
- Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
- Add the carrots, celery and garlic and continue sautéing for 5 more minutes. Season with salt, pepper and chili flakes. Add the tomato paste and stir one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half, then add the stock and bay leaves.
- Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bring to a simmer. Taste and adjust salt.
- Please see notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.
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.
CIOPPINO-STYLE SEAFOOD STEW | WHOLEY SEAFOOD
From wholeyseafood.com
Cuisine ItalianCategory Main CourseServings 4
CIOPPINO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Seafood ( Dungeness crab, clams, …Region or state San FranciscoPlace of origin United StatesType Fish stew
CIOPPINO-STYLE SEAFOOD STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Calories 289 per serving
SAN FRANCISCO CIOPPINO SEAFOOD STEW RECIPE
From thespruceeats.com
4.2/5 (41)Total Time 1 hr 35 minsCategory Entree, Dinner, LunchCalories 648 per serving
HOW TO MAKE CLASSIC CIOPPINO - HOW TO FEED A LOON
From howtofeedaloon.com
4.9/5 (7)Total Time 2 hrsCategory SeafoodCalories 280 per serving
- In a large soup pot, or preferably large Dutch oven, over medium-low heat, heat olive oil, then add butter and let melt. Add onions, garlic, bell pepper, celery and parsley. Cook until soft, about 8 minutes.
- Add tomatoes (break them up with your hands as you add them to the pot), and add the juice from the can.
- Add the clam juice, wine, bay leaf, basil, oregano, thyme, red pepper flakes, salt, and lemon juice; bring to just a boil, then reduce heat and simmer for 1 hour.
- NOTE: At this point, stock may be refrigerated, covered and kept up to 2 days before serving. Just bring the stock back to a boil about 20 minutes before serving, lower the heat, and progress with the recipe.
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.
CIOPPINO RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
4/5 (1)Category Soups/StewsCuisine ItalianTotal Time 1 hr
- Step 1: If frozen, have all the seafood defrosted. Cut 1 pound firm white fish in 2-inch chunks. Remove legs from 1 pound of jumbo shrimp and peel if desired (leaving shells on adds more flavor). Split 2 pounds of lobster tails as you would for broiling.
- Step 2: To a large soup kettle, add 4 cups canned tomatoes with their liquid. Break up with a spoon. Add 1 cup chopped onion, 1/2 cup chopped green pepper, 2 cups Clamato juice, 1 cup Chianti wine, 1 cup water, 2 teaspoons garlic salt, 2 bay leaves and 1/2 teaspoon basil, oregano or Italian seasoning.
- Step 3: Simmer covered for 20 minutes. Add fish and lobster, cover and simmer for 10 more minutes. Add shrimp and simmer another 5 minutes (or until shrimp is pink). Take care not to overcook. Add 2 pounds clams or mussels in shells, cover and simmer for approximately 5 minutes or until the clams open. Discard any that do not open.
CIOPPINO SEAFOOD STEW | INSTANT POT SEAFOOD RECIPE
From twosleevers.com
4.6/5 (126)Total Time 30 minsCategory Main Courses, SoupsCalories 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-STYLE SEAFOOD - READY SET EAT
From readyseteat.com
Cuisine ItalianCategory Main Dish, Soup/Stew/ChiliServings 8Total Time 1 hr 15 mins
- Heat oil in large deep skillet or Dutch oven over medium-high heat until hot. Add onions; cook and stir 2 to 3 minutes or until onions are tender.
- Stir in saffron, undrained tomatoes, water, capers, lemon peel, orange peel, lemon juice, orange juice, red pepper and salt. Bring to a boil. Reduce heat to medium and simmer 10 to 15 minutes or until sauce thickens slightly, stirring occasionally.
- Add mussels; return to a simmer. Add shrimp, cover and simmer 6 to 9 minutes or until mussels open and shrimp are opaque. Discard mussels that have not opened.
HOLIDAY CIOPPINO RECIPE BY WHOLE FOODS MARKET
From thedailymeal.com
5/5 (2)Estimated Reading Time 1 minServings 8Calories 272 per serving
- Heat oil in a large pot over medium heat. Add garlic, red pepper flakes, onions, fennel, and bell peppers and cook until softened and onions and fennel are translucent. Stir in tomatoes with their liquid, broth, wine, tomato paste, oregano, and thyme and bring soup to a boil. Reduce heat to medium-low, cover, and simmer for 25 minutes.
- Meanwhile, brush baguette slices all over with oil then arrange in a single layer on a large baking sheet. Bake, flipping halfway through, until toasted and golden, 8 to 10 minutes; set crostini aside.
- Stir fish and crab into pot with broth mixture and simmer for 5 minutes. Add shrimp and mussels, cover, and simmer until shrimp are just cooked through and mussels have opened, about 5 minutes more. (Discard any unopened mussels.)
ASIAN-STYLE CIOPPINO RECIPE (SEAFOOD STEW) | FOOD
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4.5/5 (17)Servings 8
CIOPPINO (SEAFOOD STEW) - BIGOVEN.COM
From bigoven.com
4.5/5 (24)Category Soups, Stews And ChiliCuisine ItalianTotal Time 1 hr 30 mins
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Estimated Reading Time 4 mins
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Servings 6Total Time 1 hr
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Estimated Reading Time 50 secs
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