CHEF JOHN'S CIOPPINO
When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 21
Steps:
- Combine butter and olive oil in a large Dutch oven over medium-low heat.
- Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
- Stir wine into onion mixture; increase heat to high and bring to a simmer.
- Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
- Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
- Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
- Stir in fresh parsley and basil; season with salt and pepper to taste.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 32 g, Cholesterol 187.3 mg, Fat 12.1 g, Fiber 7.9 g, Protein 41.3 g, SaturatedFat 3.7 g, Sodium 1058.9 mg, Sugar 9 g
SAN FRANCISCO CIOPPINO
Cioppino is a classic San Francisco seafood dish that will make you look like a superstar in the kitchen. The rich red sauce is a perfect compliment to the seafood and although it takes a little while to cook, it's a delicious restaurant-style dish that you can serve in your own home.
Provided by Chef Dennis Littley
Categories Entree
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat two tablespoons of olive oil in a deep skillet or ductch oven over medium heat.
- Add the fennel, onion, shallots, and salt. Saute until the onion becomes translucent about 5-7 minutes.
- Add the garlic and crushed red pepper and continue to saute for 2 minutes.
- Add the tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.
- Bring the sauce to a light boil, then reduce the heat to simmer and allow to cook for one hour, stirring occasionally
- While the sauce is simmering using another saute pan, add 2 tablespoons olive oil and sear the shrimp, scallops (and fish pieces if used) on both sides, making sure not to fully cook them (about half way is fine)
- Remove the seafood from the pan and place it on a plate until needed. If you did use the fish pieces you can add them to the sauce now. *do not add the shrimp or scallops at this time
- In the same pan add a little more oil, the clams and mussels. Cover and steam them until they open. *If any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption.
- At about the 45-minute mark of simmering the sauce, add in the crabs, mussels and clams with all the pan juices. Continue to simmer.
- If you are serving your Choppino over pasta you may begin getting the water ready at this time.
- With five minutes of cooking time remaining, add in the shrimp and scallops.
- Taste the sauce and re-season as needed.
- If you cooked pasta serve over pasta. If not, enjoy this delicious stew with a loaf of crusty bread.
Nutrition Facts : Calories 744 kcal, Carbohydrate 44 g, Protein 59 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 158 mg, Sodium 3213 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
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
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
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 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.
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.
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
WHAT TO SERVE WTIH CIOPPINO - 7 BEST SIDE DISHES
Steps:
- Choose your favorite recipe from the list of options.
- Organize all required ingredients and prepare a delicious meal in 30 minutes or less!
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.
CRAB CIOPPINO
Steps:
- In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.
- To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.
- If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels.
- *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.
- Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.;
CRAB AND SEAFOOD CIOPPINO
Steps:
- In a large stockpot over high heat, add olive oil and slowly cook onions and garlic until soft and translucent, about 10 minutes. Add the basil, parsley, oregano, thyme and black pepper. Season with salt. Add dry red pepper, if desired. Add canned tomatoes and tomato sauce and bring to a boil. Add stock and wine and reduce heat to a simmer.
- About 15 to 20 minutes before serving, start to add seafood. Add the crabs as they will take about 15 to 18 minutes to cook. About 3 to 5 minutes after the crabs are added, add the clams and/or mussels. About 10 minutes later, add the prawns. After 2 minutes, add the scallops and fish fillets and cook for 3 minutes, or until the clams and/or mussels open. Discard any unopened shellfish.
- Serve in bowls with bread.
CIOPPINO
BEST Cioppino Ever!!!! This is my mom's recipe for Cioppino. I dont eat seafood but my husband and family rant and rave about this Cioppino and say it is the best they have ever eaten! She makes the sauce the day ahead and then brings it to a simmer and adds the fish.
Provided by Pvt Amys Mom
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE.
- Slice the onions into rings.
- Saute onions and minced garlic in olive oil.
- Add all sauce ingredients (Onions to pepper).
- Simmer 1 1/2 - 2 hours.
- Add to the simmering sauce in the following order: (Cook a couple of minutes between each addition) Clams (in the shell), Prawns (in the shell), 1 # firm fish, Crab, scallops if desired.
- Simmer until the clams are open and the fish and prawns are done.
- Serve with crusty sourdough bread and butter!
Nutrition Facts : Calories 555, Fat 18.5, SaturatedFat 2.8, Cholesterol 287.8, Sodium 1294.5, Carbohydrate 26, Fiber 4.8, Sugar 12.1, Protein 60.3
More about "crab cioppino food"
QUICK CRAB CIOPPINO RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (5)Calories 279 per servingEstimated Reading Time 5 mins
- Pour olive oil into a 5- to 6-quart pan over medium-high heat. When hot, add onion and garlic and stir often until limp, 3 to 4 minutes. Add broth, wine, tomato paste, basil, oregano, and thyme; stir often until boiling. Reduce heat and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add salt and pepper to taste.
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.
CRAB & COD CIOPPINO | RECIPE - RACHAEL RAY SHOW
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Estimated Reading Time 2 mins
JUDITH'S DUNGENESS CRAB CIOPPINO RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 10
- In a very large soup pot, heat 1/4 cup of the olive oil until shimmering. Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and cook until nearly evaporated, about 1 minute longer. Add the chopped tomatoes and their juices and cook over moderately high heat until slightly thickened, about 5 minutes. Add the clam broth and water, season lightly with salt and generously with pepper, and bring to a boil. Simmer over moderate heat until the broth is reduced to about 8 cups, about 20 minutes.
- Meanwhile, in a mini food processor, combine the basil leaves with the whole garlic and process until the garlic is finely chopped. Add the remaining 1/2 cup of olive oil and the crushed red pepper and process the basil puree until smooth. Season with salt and pepper.
- Working over the sink, pull off the flap on the undersides of the crabs. Remove the top shells and discard. Pry out the brownish insides and pull off the feathery lungs and discard. Rinse the crab bodies in cold water and quarter them so that each piece has body and leg.
- Add the crabs and clams to the pot. Cover and cook over high heat, stirring occasionally, until the clams begin to open, about 5 minutes. Using tongs, transfer the crabs to a large platter. Add the fish, shrimp, mussels and scallops to the pot, pushing them into the broth. Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer.
DUNGENESS CRAB CIOPPINO - GLOBAL SEAFOODS NORTH AMERICA
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Estimated Reading Time 4 mins
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
CIOPPINO - WIKIPEDIA
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Main ingredients Seafood ( Dungeness crab, clams, …Region or state San FranciscoPlace of origin United StatesType Fish stew
CIOPPINO SEAFOOD STEW - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
Ratings 8Category Main CourseCuisine American, ItalianTotal Time 4 hrs
- In a heavy saucepan over medium heat, add olive oil and butter. Once sizzling, add onions and celery and saute for 1 minute until softened but not browned. Add carrots, leeks, bell pepper and fennel and continue sauteeing for about 5 minutes, stirring often.
DUNGENESS CRAB CIOPPINO RECIPE SAN FRANCISCO
From ediblesanfrancisco.com
Author John BirdsallTotal Time 1 hr 5 minsCategory SoupCalories 746 per serving
- Ideally, you’ll cut up your crabs while they’re still alive. Set a crab, top shell down, on your work surface and, with a large, heavy knife or Chinese cleaver, make one sure, swift stroke through the middle of the body. (If you don’t want to do this, bring a large pot of water to a boil and drop in your live crabs. Leave them for 5 minutes, then drain and proceed with the recipe.)
- Pull off and discard the mouth parts, abdomen plate and long, fleshy gills. Remove the liver and pancreas (the gushy part inside the body) and reserve. Once you’ve saved the guts, you can clean the crab under running water, which makes it less messy. Separate the claws and walking legs (leaving a section of the body attached to each) and gently crack each section with a hammer or mallet (don’t go crazy, just make a crack in each shell).
- Set a large, deep pot over medium heat and cover the bottom with a film of olive oil. Get this hot and drop in the crab pieces and a few healthy pinches of salt. Toss briefly, then cover and leave to steam for 5 minutes, or until all the pieces feel warm.
- Turn up the flame and add the wine and grappa, the parsley, chile, garlic and lemon zest. Boil vigorously, uncovered, for 10 minutes.
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
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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.
CIOPPINO RECIPE - REED HEARON | FOOD & WINE
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Servings 10
- 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 tomatoes and their liquid and bring to a boil. Season with salt and pepper, reduce the heat to moderate and cook, stirring, until reduced to 5 cups, about 30 minutes. Mash in the sautéed garlic. Transfer the tomato sauce to a large bowl and wipe out the pot.
- Return the pot to high heat and add the remaining 1/2 cup of olive oil. Add the onion, scallions, marjoram and bay leaves and cook, stirring, until softened, about 4 minutes. Add the parsley, anchovies, harissa and minced garlic and cook, stirring, until the anchovies break apart and the garlic is just turning golden, about 2 minutes.
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