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.
JOYCE'S CIOPPINO
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
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
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
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
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
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
CALIFORNIA CIOPPINO
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
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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