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
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.
SLOW-COOKER CIOPPINO
Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 8
Number Of Ingredients 18
Steps:
- In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
- Cover; cook on High heat setting 3 to 4 hours.
- Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 120 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
CIOPPINO (CROCK POT FISHERMAN'S STEW) RECIPE
Steps:
- Gather the ingredients.
- Place all ingredients in a slow cooker, except seafood.
- Gently stir, cover, and cook for 6 to 8 hours on LOW.
- About 30 minutes before serving, add your seafood. Turn the heat up to HIGH and stir occasionally, but gently, being careful not to tear apart the fish pieces.
- If desired, add 1/2 cup of water to thin out the soup. Serve hot and enjoy.
Nutrition Facts : Calories 818 kcal, Carbohydrate 41 g, Cholesterol 252 mg, Fiber 4 g, Protein 99 g, SaturatedFat 4 g, Sodium 3457 mg, Sugar 9 g, Fat 24 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
CROCK POT CIOPPINO (FISHERMAN'S STEW)
Make and share this Crock Pot Cioppino (Fisherman's Stew) recipe from Food.com.
Provided by Ann 3
Categories Stew
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place all ingredients except seafood in crock pot. Cook on low for 6 to 8 hours.
- About 30 minutes before serving, add seafood. Turn crock pot on high and stir gently once or twice.
- Serve with sourdough bread.
- Water can be added to thin the stew, but I leave it thick.
- Special notes:
- We doubled the recipe to feed about 6-7 adults + 1 child.
- We used a 5-6 quart Crockpot and it was very full.
- We used 1lb of bagged frozen shrimp, thawed. (Costco)
- 1lb. bagged frozen scallops, thawed. (Costco)
- I can't remember what fish we used, a hearty one that will hold up.
- We bought our mussels at price chopper because Costco only sells them in 4lb bags.
- We omitted the clams
- Cooking note: the seafood cooled down the sauce significantly when added at the end. I remember it took quite a bit longer than 30 minutes to cook the seafood and we even ended up turning it up, so I would allow more time and put it in earlier.
Nutrition Facts : Calories 425.4, Fat 20.8, SaturatedFat 3, Cholesterol 77.8, Sodium 869.1, Carbohydrate 22, Fiber 4.9, Sugar 10.7, Protein 28.9
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.
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GIADA'S SLOW-COOKER CIOPPINO RECIPE - TODAY
From today.com
3.5/5 (141)Category EntréesAuthor Giada De Laurentiis
- 1. In a 5 to 6-quart slow cooker, combine the oil, fennel, onion, shallots, garlic, red pepper flakes, tomato paste, diced tomatoes with their juices, wine, fish stock and bay leaf. Cover and cook on high setting for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.
- 2. Stir in the clams, mussels, shrimp and salmon, cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels are open, about 30 minutes.
- 3. Discard the bay leaf and any clams and mussels that do not open. Season the soup, to taste, with more salt and red pepper flakes if desired.
CIOPPINO {FISHERMAN'S STEW} - THE SEASONED MOM
From theseasonedmom.com
5/5 (4)Total Time 55 minsCategory DinnerCalories 198 per serving
- Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).
- Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.
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