QUICK CIOPPINO
I have been making this for so long, can't recall where it came from. I have a few "more complicated" recipes, but this is SO tasty , SO quickly, that it is the one I make most often.
Provided by NurseJaney
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large, heavy pot over medium-high heat.
- Add next 4 ingredients; saute 6 minutes.
- Add tomatoes, clam juice, and wine; bring to boil.
- Reduce heat to medium; simmer 18 minutes, stirring occasionally.
- Add all seafood and 2 tablespoons parsley.
- Simmer until seafood is opaque in center, about 3 minutes.
- Season to taste with salt and pepper.
- Ladle into bowls and sprinkle with parsley.
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
SHORTCUT CIOPPINO
This classic fish muddle, historians tell us, was created in the early decades of this century by fishermen trolling off the coast of San Francisco. One afternoon, someone aboard ship tossed onions, garlic and tomatoes into a giant kettle, added some of the day's catch and let everything simmer until dinnertime. Today, there are dozens of variations on the theme. My quick version is ready in less than 40 minutes.
Provided by Food Network
Categories main-dish
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.
- Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes.
- Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.
- Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread.
CIOPPINO
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the anchovies, bay leaf and red pepper flakes and cook until the anchovies begin to dissolve, about 2 minutes. Add the garlic, onions and some salt and pepper. Saute until the onions are translucent, 8 to 10 minutes. Stir in the tomatoes and parsley and use a wooden spoon to crush the tomatoes into bite-size pieces. Reduce the heat and simmer for 10 to 15 minutes to blend the flavors.
- Season the fish fillets and scallops with salt and pepper. Raise the heat under the skillet to medium. Add the mussels and clams and gently stir to combine. Cover and cook 4 to 5 minutes. Add the fish, shrimp and scallops and gently stir to combine. Cover and cook until the seafood is cooked and the shellfish are open, an additional 4 to 5 minutes. Stir in the lemon juice and serve immediately.
QUICK AND EASY CIOPPINO
This tomato based fish stew is simple to make and the broth is perfect for sopping up with some crusty bread.
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat; sauté onion, celery and red pepper for 3 minutes. Add garlic, salt and red chili flakes and cook one minute more.
- Pour in broth and bring to a simmer. Add shrimp, tomatoes and mussels or clams, cover and cook just until shells are open and discard any unopened shells. Sprinkle with basil.
- Ladle into shallow bowls with broth and serve with crusty bread.
Nutrition Facts :
QUICK CIOPPINO
A steamy bowl of fisherman's stew takes the chill off a rolling fog or a cold winter's night. A cinch to make, cioppino calls for seafood that cooks largely unattended and in a single pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper flakes, and cook for 1 minute. Add wine, and simmer for 1 minute. Stir in tomatoes, juices, and water. Cover, and simmer for 25 minutes. Add seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard unopened shells and thyme sprigs.) Garnish with parsley, and serve immediately.
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
QUICK CIOPPINO
Provided by Lynn Brown
Categories Soup/Stew Fish Shellfish Tomato Appetizer Quick & Easy Scallop Shrimp White Wine Bon Appétit Houston Texas Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.
SIMPLE CIOPPINO
This is a wonderful seafood stew and quick to make but tastes wonderful. Its easy to make and would make a great meal with a rolls to soak up the juice from the stew
Provided by Auntie Jan
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery and onion in olive oil to softened.
- Add bay leaf, wine and fish stock reducing by half.
- Add tomato sauce and bring to a simmer for about 20-30 minutes.
- Add all your seafood and simmer for 15 minutes longer. Add salt and pepper to taste.
- Add fresh parsley for garnish.
- Serve with crusty rolls
- Enjoy!
Nutrition Facts : Calories 430.2, Fat 11.6, SaturatedFat 2, Cholesterol 173.4, Sodium 1097, Carbohydrate 18.1, Fiber 3.5, Sugar 9.2, Protein 51.8
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