Southern California Cioppino Food

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CALIFORNIA CIOPPINO



California Cioppino image

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

1 medium onion, chopped
3 garlic cloves, minced
1/2 cup parsley, chopped
1/4 cup olive oil
28 ounces canned tomatoes
15 ounces tomato sauce
1 cup red wine
1 cup water
2 tablespoons red wine vinegar
2 bay leaves
1 1/2 teaspoons mixed Italian herbs
12 small fresh clams
12 fresh mussels
1 1/2 lbs halibut fillets, cut into 2-inch pieces
1 lb prawns, shelled and deveined
1 lb crab, cleaned and cracked
1 teaspoon salt

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.

SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread

Steps:

  • Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
  • Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

CALIFORNIA COASTAL CIOPPINO



California Coastal Cioppino image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 53

2 ounces extra-virgin olive oil
4 anchovy fillets
1 1/2 cups roughly chopped onions
3/4 cup roughly chopped celery, and a few leaves
3/4 cup roughly chopped carrots
12 basil leaves
2 tablespoons minced garlic
Pinch chili flakes
Cheesecloth sachet, filled with 1 rosemary sprig, 1 oregano sprig, 1 thyme sprig, 1 bay leaf, 1 teaspoon fennel seed
1 1/2 quarts peeled, seeded ripe tomatoes, chopped
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 cups red wine
2 cups white wine
Pinch saffron threads, crushed
3 cups fish stock
6 cups tomato sauce base
Spot Prawns and Seafood
10 cups cioppino base
18 (1-ounce) medallions white sea bass
2 dozen manila clams
2 doze black mussels
6 claws, 6 legs Dungeness crab, cooked
12 spot prawn tails, vein removed
18 tentacles, 3 small tubes calamari, cleaned, tubes cut in 1/2-inch pieces
Rice bran oil
12 spot prawn heads
Potato starch, for dusting
Pinch kosher salt
Freshly ground black pepper
1 1/2 cups French bread cubed, no crust
1/2 cup cold fish broth
6 livers from shrimp heads, lightly sauteed
1/2 teaspoon garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon togarashi spice (also known as Japanese 7 spice)
1/2 teaspoon chili sauce (recommended: Sriracha)
1/2 teaspoon yuzu juice
1 egg yolk
1/2 teaspoon Dijon mustard
1 cup extra-virgin olive oil
6 thick slices sourdough bread
1 clove garlic, cut in 1/2
1 tablespoon butter, melted
2 tablespoons extra-virgin olive oil
1 teaspoon chopped parsley leaves
Pinch salt and freshly ground black pepper
Cioppino Sauce
Cooked Seafood
Rustic Crostini
Pinch chopped Italian parsley leaves
6 lemon halves
Spicy Shrimp Rouille

Steps:

  • Tomato Sauce Base:
  • Heat a large saucepan and add olive oil and anchovies. Stir anchovies into hot oil to dissolve. Add onions, celery and carrots and begin to cook until they begin to brown. Add basil leaves, garlic and chili flakes and sweat to release their aromas. Add sachet and tomatoes, season with salt and pepper. Simmer for 45 minutes until vegetables are tender enough to easily crush with a fork. Remove sachet and pass sauce through a fine food mill. Reserve for Cioppino Base.
  • Cioppino Base:
  • Combine wines and saffron. Reduce wine by half. Add fish stock and tomato sauce, bring to a simmer to combine flavors. Check seasoning. Adjust if necessary.
  • Spot Prawns:
  • Place Cioppino Base.in a large straight-sided pot. Heat to just below a simmer. Add fish, clams, mussels, crab and shrimp tails to pot. Cover and steam/poach briefly to cook and heat through each item. Clams and mussels should be now open; fish and shrimp should turn opaque. Add calamari for the last minute of cooking. Discard any clams or mussels that do not have beautiful plump meats.
  • Main Dish:
  • Heat about 6 inches of oil to 365 degrees F. Clean back apron of shrimp head and clean inside tail end of head. Dredge shrimp heads in potato starch lightly and fry 3 minutes until very crisp and golden. Drain briefly, split in 2 and season with salt and pepper. Hold warm for service.
  • Spicy Shrimp Rouille:
  • Soak bread cubes in fish broth and place all ingredients except oil in blender. Puree ingredients into a paste. Pour in the oil slowly, while blending, to make a thick fluffy mayonnaise sauce.
  • Rustic Crostini:
  • Rub bread with cut garlic clove and brush with melted butter and olive oil. Sprinkle with
  • parsley, salt and pepper and toast to golden brown in oven or toaster oven.
  • Cioppino Assembly:
  • Ladle Cioppino sauce into hot serving dishes. Arrange fish items on each dish from the back of the dish to the front. Lean crostini against 2 pieces of sea bass. Arrange 3 split fried shrimp heads against crostini and face forward and upright. Add 1 mussel shell and mussel meats, and 1 clam shell and clam meats. Add peeled shrimp tails, last piece of fish, calamari and peeled crab legs. Top with chopped parsley, cover and serve. Serve with lemons and Spicy Rouille sauce on side.

SOUTHERN CALIFORNIA CIOPPINO



Southern California Cioppino image

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

Provided by Becky Wergers

Categories     Seafood Stew

Time 2h45m

Yield 8

Number Of Ingredients 24

¼ cup olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
¼ cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
½ cup white wine
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon dried thyme
¾ teaspoon chili powder
⅛ teaspoon cayenne pepper
salt and pepper to taste
1 pound halibut steaks, cubed
1 pound medium shrimp - peeled and deveined
1 pound mussels, cleaned and debearded
2 pounds clams in shell, scrubbed
1 pound cooked crabmeat
1 pound bay or sea scallops, rinsed and drained

Steps:

  • Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
  • Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 37 g, Cholesterol 181.5 mg, Fat 11 g, Fiber 6.6 g, Protein 54.2 g, SaturatedFat 1.4 g, Sodium 942.5 mg, Sugar 6.1 g

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