Our Familys Christmas Cioppino Food

OUR FAMILY'S CHRISTMAS CIOPPINO

Our Family's Christmas Cioppino image

This is the perfect Christmas meal served with an elegant salad, hot crusty Italian bread and lots of good red wine! Some may add clams but I am allergic so this version is without the hard mollusks. Also, any firm fish will do, we love Red Snapper and Grouper. Garnish with either a few drops of fuity extra virgin olive oil and freshly chopped parsley. DH likes to add tiny new potatoes, too.

Provided by Penny Stettinius

Categories One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/3 cup olive oil
2 onions, chopped
1 cup celery, minced
1 cup fresh parsley, chopped
2 tablespoons garlic, minced
1 (28 ounce) can diced tomatoes
1 tablespoon red wine vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 fennel bulb, thinly sliced
1/2 teaspoon crushed red pepper flakes
4 cups shellfish stock
1 cup dry white wine
1 lb crabmeat
1 lb firm white fish fillet, cut into 1 inch pieces
1 lb shrimp, peeled and deveined
kosher salt
fresh cracked black pepper

Steps:

Heat oil in a large heavy pot over medium-high heat.
Add onions, celery, ½ of the parsley, and all of garlic and sauté until tender, about 10 minutes.
Add tomatoes and simmer 10 minutes.
Add vinegar, fennel, spices, salt and pepper and simmer 20 minutes.
Add stock, white wine and continue to simmer for another 30-45 minutes, stirring occasionally and adding more stock if needed.
Then add the shrimp and fish and simmer until the shrimp are almost cooked through, about 4 minutes.
Serve in big soup bowls, and top each serving with crabmeat, parsley, and a drizzle of extra-virgin olive oil.

Nutrition Facts : Calories 628.4, Fat 22.1, SaturatedFat 3.3, Cholesterol 344.6, Sodium 1778.8, Carbohydrate 27.6, Fiber 6.7, Sugar 11, Protein 69

GRANDFATHER'S CIOPPINO

Grandfather's Cioppino image

Categories Garlic Herb Onion Shellfish Tomato Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 23

Ingredients

1/3 cup olive oil
2 large onions, chopped
1 cup minced celery
1/3 cup chopped fresh parsley
2 tablespoons minced garlic
2 cups canned crushed tomatoes with added puree
1 28-ounce can diced tomatoes
1 cup dry red wine
1 tablespoon red wine vinegar
2 6 1/2-ounce cans chopped clams with juices
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 small bay leaf
1/2 teaspoon dried crushed red pepper
Pinch of ground allspice
Pinch of ground cinnamon
2 cups water
1 cup white wine
12 cherrystone clams, scrubbed
1 1/4 pounds cooked crabmeat
1 pound sea bass, cut into 1-inch pieces
8 ounces medium shrimp, peeled, deveined

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, canned clams with juices, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes.
Add water, white wine and cherrystone clams to stew. Simmer until clams open, about 10 minutes (discard any clams that do not open). Add crabmeat, sea bass and shrimp and simmer until fish and shrimp are cooked through, about 5 minutes. Ladle into large bowls and serve.

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