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.
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
More about "shrimp and sausage cioppino food"
INA GARTEN'S CIOPPINO RECIPE (SEAFOOD STEW)
From foodiecrush.com
4.6/5 (274)
Total Time 1 hr 10 mins
Category Main Course
Calories 373 per serving
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- 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.
- 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 10 minutes until the seafood is cooked and the shellfish open.
SHRIMP AND SAUSAGE CIOPPINO – GIADZY
From giadzy.com
Servings 4
Category Main Course
Author Giada De Laurentiis
Total Time 35 mins
CIOPPINO (SEAFOOD STEW) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (37)
Calories 243 per serving
Category Entree or Side Dish, Seafood, Soup
EASY CIOPPINO (SEAFOOD STEW) - DAMN DELICIOUS
From damndelicious.net
5/5 (22)
Total Time 55 mins
Servings 4
CIOPPINO (FISHERMAN'S STEW) - WHIP & WANDER
From whipandwander.com
CIOPPINO (SAN FRANCISCO SEAFOOD STEW) RECIPE - SERIOUS EATS
From seriouseats.com
SHRIMP AND SAUSAGE CIOPPINO RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel02.sni.foodnetwork.com
THE BEST FOOD FROM REV FESTIVAL AT THE INDIANAPOLIS MOTOR
From indystar.com
SHRIMP AND SAUSAGE CIOPPINO | PUNCHFORK
From punchfork.com
PINK PARSLEY: SHRIMP AND SAUSAGE CIOPPINO
From pink-parsley.com
SHRIMP & SAUSAGE CIOPPINO - HANDLE THE HEAT
From handletheheat.com
SHRIMP AND SAUSAGE CIOPPINO - JOYFULSCRIBBLINGS.COM
From joyfulscribblings.com
FRATELLI PERATA WINERY RECIPE: SHRIMP AND SAUSAGE CIOPPINO
From fratelliperata.com
SAN FRANCISCO-STYLE SHRIMP CIOPPINO RECIPE - HOME CHEF
From homechef.com
SHRIMP AND SAUSAGE CIOPPINO - TODAY
From today.com
SHRIMP AND SAUSAGE CIOPPINO - COOKING TV RECIPES
From cookingtv-channel.com
CIOPPINO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREAMY NOODLES DRIZZLED WITH CHILE CRISP, CHICKEN FAJITAS IN …
From nytimes.com
WHAT’S FOR DINNER? SHRIMP AND SAUSAGE CIOPPINO - THE NEWS …
From delawareonline.com
MAY 12: MOTHER’S DAY GRAND BRUNCH BUFFET - MSN
From msn.com
CIOPPINO (ITALIAN-AMERICAN SEAFOOD STEW)
From christinascucina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love