Shrimp Cioppino Food

SEAFOOD CIOPPINO

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

CHEF JOHN'S CIOPPINO

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.

SHRIMP AND SAUSAGE CIOPPINO

Steps:

• In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
• Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

SEAFOOD CIOPPINO

Steps:

• In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
• About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

CIOPPINO

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). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

CIOPPINO

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.

CIOPPINO (SEAFOOD STEW)

Steps:

• Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
• Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
• Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
• Remove pot from heat. Stir in parsley. Season with salt and pepper.

CIOPPINO

Steps:

• Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
• While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
• Serve cioppino immediately in large soup bowls.

CIOPPINO

Steps:

• Heat oil in large pot over medium heat.
• Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
• Add tomatoes, clam juice, wine and liquid reserved from clams.
• Increase heat and boil till slightly thickened (about 15 minutes).
• Add clams, shrimp and crabmeat.
• Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
• Season to taste with salt and pepper.
• A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.

HALIBUT AND CIOPPINO

Steps:

• Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves. Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked. Remove and discard bay leaves.
• While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme. Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain.
• Preheat oven to 350 degrees F.
• Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino.
• To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter. Garnish with fresh flat-leaf parsley and serve.

A CHEAPER CIOPPINO

Steps:

• Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
• Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
• Stir in the tomatoes and wine and heat to a boil.
• Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
• Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
• Taste - if acidic, add the sugar.
• Serve garnished with the parsley.

SHRIMP CIOPPINO

Steps:

• In a big pot, heat oil over medium heat.
• Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
• Increase the heat to high, add the reserved shrimp shells.
• Cook, stirring frequently, until the shells turn pink; about 1 minute.
• Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
• Add in the parsley, bay leaves, and stock.
• Return to a boil; lower heat, cover, and simmer for 30 minutes.
• Take a fine-mesh sieve and strain the stock into a large saucepan.
• Add salt and pepper to taste.
• Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
• Reduce to low heat and simmer, uncovered for 15 minutes.
• Add in the fish and simmer for 3 more minutes or until the fish become opaque.
• Add in the shrimp and stir gently to make sure they are submerged in the stock.
• Cook about 3 minutes or until the fish are pink.
• Add in the basil and more salt and pepper if needed.
• Serve immediately.

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.

LOBSTER AND SHRIMP CIOPPINO

Steps:

• Make Stew base:
• Bring large pot of water to boil. Add 1 lobster headfirst. Cover pot; cook lobster 5 minutes. Transfer lobster to large bowl of ice. Cook remaining lobster; cool. Working over rimmed baking sheet, twist tail and large claws off lobsters. Using lobster cracker or nutcracker, crack claws; gently remove meat in 1 piece. Remove tail meat from shell; slice each tail crosswise into 6 medallions. Place lobster meat in small bowl; cover and chill. Place lobster shells and juices in heavy resealable plastic bag; smash shells with kitchen mallet into smaller pieces; reserve.
• Peel and devein shrimp, leaving tails intact; reserve shells. Place shrimp in medium bowl; cover and chill.
• Heat oil in large pot (at least 8-quart capacity) over medium-high heat. Add onions, celery, fennel and garlic; sauté 5 minutes. Mix in tomato paste; sauté 5 minutes. Add tomatoes with juices, herbs and crushed pepper; cook 5 minutes. Add clam juice, wine, snapper, lobster shells, and juices and shrimp shells; bring to boil. Reduce heat and simmer uncovered 1 hour.
• Working in batches, strain stew through large sieve into second large pot, reserving solids. Set food mill over second pot. Working with 2 cups reserved stew-base solids at a time, press through food mill to extract remaining broth and some fish and vegetables to make 13 cups stew base. Discard remaining solids.
• Boil stew base until reduced to 10 cups, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Chill stew base uncovered until cold, then cover and keep chilled. Keep lobster and shrimp chilled.)
• Finish Stew:
• Bring stew base to simmer; keep warm. Combine scallops, crabmeat (if desired), shrimp, and lobster meat in large bowl. Add flour; toss gently to coat. Place seafood in sieve; shake off excess flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add half of seafood. Sauté 1 minute. Add half of butter, then 2 tablespoons parsley, half of garlic, and half of shallot. Sauté until scallops and shrimp are just opaque in center and all seafood is beginning to brown, about 4 minutes. Transfer to large bowl. Repeat with remaining oil, butter, seafood, 2 tablespoons parsley, garlic, and shallot; transfer to same bowl. Add wine to skillet and boil until reduced to glaze, scraping up browned bits, about 3 minutes. Mix glaze into seafood.
• Ladle stew base into shallow bowls. Arrange seafood in center. Sprinkle with 2 tablespoons parsley.

SEAFOOD CIOPPINO STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.
• Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.
• Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.

CIOPPINO

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!