Joyces Cioppino Food

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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.

JOYCE'S CIOPPINO



Joyce's Cioppino image

Many years went into perfecting this cioppino recipe. In fact, I just made a few more changes and I think you and the test kitchen should make this and see how it should be rated! It is delightful! Enjoy with a loaf of crusty sourdough bread and real butter! Maybe your favorite wine? I hope you enjoy it as much as our friends...

Provided by Joyce Newman

Categories     Other Main Dishes

Time 1h25m

Number Of Ingredients 21

2 Tbsp olive oil
1 large onion, diced
1 c celery, chopped
2 clove garlic, minced
1/2 c red bell pepper, coursely chopped
1 can(s) 14 1/2 oz petite diced tomatoes, (italian style)
4 can(s) chicken broth
1 jar(s) marinara sauce 28-32 oz.
2 c or bottles clam juice
1/2 c red or white wine, (optional)
1/2 tsp basil, dried
1/4 tsp thyme, dried
1/2 tsp oregano, dried
1/2 tsp red pepper flakes
1 bay leaf
1 lb clams, in shell, scrubbed (you can use a 1 lb. pkg of frozen pana pesca hardshell clams)
10-12 medium mussels, in shell, scrubbed and debearded (optional)
1 1/2 lb cod fish, cubed into medium/large size chunks (must use a firm fish)
3/4 lb sea scallops, cut in half if they are large, depending on size
1/2 lb frozen cooked shrimp, tails removed and thawed
1 whole cooked crab or 1 c. lump crab, (meat, legs & claws used in cioppino)

Steps:

  • 1. In a deep, large stock pot, saute onion, celery, red bell pepper and garlic in oil until tender.
  • 2. Add tomatoes, marinara sauce, chicken broth, clam juice, wine and all the seasonings. Bring to a boil, then cover and simmer on low for 30 minutes.
  • 3. Remove the legs and claws from the whole crab, then remove crab meat from body and reserve for cioppino. (You can always skip this step and buy fresh lump crab in lieu of a whole crab, however it's very appealing to see the crab legs in your bowl!)
  • 4. Prepare the rest of the seafood while broth is simmering. Cube the fish, scrub the clams & mussels. Rinse your shrimp and devein and remove tails, if necessary. I have made my cioppino with raw shrimp before, but it's so much more work this way. I now use large frozen shrimp (thawed) with the tails removed and already deveined.
  • 5. Add fish, clams, mussels, and bring to a boil, cook 5 minutes, add scallops. After 2-3 more minutes the clams & mussels should be opening. (If you buy the frozen cooked clams, (Pana Pesca), they will already be opened). Then add the crab legs, claws, crabmeat and shrimp for 3 minutes more.
  • 6. Serve with crusty sourdough bread, real butter and your favorite wine. Enjoy!

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 BY GIADA DE LAURENTIIS



Cioppino by Giada De Laurentiis image

A light yet satisfying seafood soup created by fisherman in San Fransisco, CA, with an Italian twist!

Provided by SNDnHOUNDS

Categories     Halibut

Time 1h30m

Yield 6 serving(s)

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 with juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 lb manila clams, scrubbed
1 lb mussels, scrubbed, debearded
1 lb uncooked large shrimp, peeled and deveined
1 1/2 lbs halibut fillets (assorted firm-fleshed fish fillets) or 1 1/2 lbs salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)

Steps:

  • Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
  • Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 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). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
  • Ladle the soup into bowls and serve.

Nutrition Facts : Calories 529.8, Fat 15.2, SaturatedFat 2.4, Cholesterol 188.8, Sodium 1892.6, Carbohydrate 23.2, Fiber 4, Sugar 7.7, Protein 63.2

CHEF JOHN'S CIOPPINO



Chef John's Cioppino image

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

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white wine
1 (28 ounce) can tomato puree
2 cups water
1 bay leaf
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
½ teaspoon Worcestershire sauce
5 thin lemon slices
12 ounces cod, cut into 1-inch pieces
1 Dungeness crab, cleaned, cooked, and cracked
1 pound medium raw shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

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

CALIFORNIA CIOPPINO



California Cioppino image

I found this recipe in the newspaper about 15 years ago. I modified it a bit and have served to my very best friends. Absolutely the best. Rather expensive but worth it!

Provided by Randy Molitor

Categories     Halibut

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
3 garlic cloves, minced
1/2 cup parsley, chopped
1/4 cup olive oil
28 ounces canned tomatoes
15 ounces tomato sauce
1 cup red wine
1 cup water
2 tablespoons red wine vinegar
2 bay leaves
1 1/2 teaspoons mixed Italian herbs
12 small fresh clams
12 fresh mussels
1 1/2 lbs halibut fillets, cut into 2-inch pieces
1 lb prawns, shelled and deveined
1 lb crab, cleaned and cracked
1 teaspoon salt

Steps:

  • Saute onion and garlic over moderate heat in olive oil until soft but not browned.
  • Add parsley, tomatoes, tomato sauce, wine, water, vinegar and herbs.
  • Bring to a boil.
  • Reduce heat and simmer 40 minutes.
  • (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
  • While sauce is simmering, rinse all fish and seafood in cold water.
  • Scrub clams thoroughly.
  • Layer all seafood in large kettle, placing clams and mussels on top.
  • Pour hot sauce over all.
  • Cover tightly.
  • Cook over low heat about 20 minutes, or until clams and mussels open and prawns turn pink.
  • To serve, ladle hot sauce and some seafood into soup plates or large soup bowls.
  • Lot of sour french bread.
  • Enjoy.

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