Zuppa Di Pesce Cioppino Recipe Fish Stew Video Food

CIOPPINO RECIPE OR ZUPPA DI PESCE

Steps:

• In a very large cast iron pot heat up the olive oil and saute the onion and leeks with a pinch of sea salt until translucent. Add the anchovies, carrot, celery, parsnip and bell peppers and saute together until they start to caramelize, about 20 minutes. Add the bay leaves, oregano, red pepper flakes and deglaze the pot with the white wine making sure to scrape all the brown bits from the bottom. Allow it to simmer until reduced by half.
• Add the canned tomatoes to the pot together with the stock and bring to a simmer. Partially cover with a lid and let it simmer away on very low flame for 30 minutes.
• Add all the clams and mussels to the pot together with the lobster tails and simmer uncovered for about 10 to 12 minutes until all the clams and mussels have opened and the lobster shells have turned bright red. Discard any clams/mussels that haven't opened
• About 5 minutes after adding the clams, mussels and lobster also add the shrimp and squid tentacles so they will all be ready at the same time. The shrimp will turn pink and curl up.
• Adjust seasonings, stir in the fresh basil and lemon juice, then cover with a lid and refrigerate overnight for the flavors to marry.
• Reheat before serving and char a few thick slices of crusty bread, rub them with garlic and brush with olive oil to mop all the Cioppino juices from your bowl. Serve with the lemon juice and fresh parsley on top.

CIOPPINO OR ZUPPA DI PESCE (ITALIAN FISH AND SEAFOOD STEW)

Steps:

• Crush Tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a more smooth texture (depending on your preference)
• In medium saucepan add EVOO and heat over medium heat until oil is warm
• Add Onion, sauté 2-3 minutes until softened and lightly golden
• Add Garlic, sauté 1-2 minutes
• Add Tomatoes
• Add Salt, Pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
• Turn off heat and stir in Basil for about 1 minute
• In a large pot add 4-5 Tbs EVOO and heat over medium heat
• When oil is warm add Garlic, sauté 1 minute
• Add Crushed Red Chili Pepper, sauté 1 minute
• In sequence add Clams and Mussels, cook until they start to open
• Add in 1 cup of the White Wine and cook until evaporated
• Remove Clams and Mussels and set aside
• In the same pot add 4-5 Tbs EVOO to the juice leftover from Clams and Mussels
• Add Shrimp, Langostinos, Scallops, Calamari, and a pinch of Salt
• Turn heat up to med/high and stir for about 1 minute
• Blush with the remainder of White Wine
• Add Tomatoes and Salsa Di Pomodoro (Tomato Sauce) that was made in the beginning
• Add Parsley, cook 2-3 minutes reducing the heat to medium
• Add fillet of fish divided into 4 pieces
• Add Clams and Mussels back to pot
• Add Fish Stock or hot water and cook about 4 minutes or until fillet of fish is cooked all the way through and flaky in texture
• Taste and add more Salt if desired
• Add extra Parsley of desired and serve with Crostini Bread

ZUPPA DI PESCE, CIOPPINO, OR FISH STEW

Steps:

• In a pot add 5 cups water and shrimp shells bring to boil and then simmer 30 minutes.
• Meanwhile in a large pot heat oil add onion garlic, anchovies, celery, fennel, carrots, potatoes, & mushrooms sauté till translucent about 5 minutes.
• Add wine and herbs reduce wine cooking for 10 minutes.
• Add kale, can tomatoes, Worcestershire sauce, lemon zest, saffron, salt & black pepper.
• Strain stock from shrimp shells (discard shells) adding enough water to make 4 cups.
• Add to pot simmering 15 minutes.
• Add remaining ingredients simmer 10-15 more minutes till fish almost flakes apart.
• Check for seasoning adding more salt and pepper if needed.
• Garnish with crushed pepper flakes and fresh parsley.

ZUPPA DI PESCE (ITALIAN FISH SOUP)

Steps:

• Heat the olive oil in a medium stock pot over medium heat, add garlic and saute for about 2 minutes, stirring frequently, being careful not to burn.
• Add the tomatoes and optional white wine, raise heat to medium-high and simmer for 3-4 minutes.
• Add the stock and bring to a gentle boil.
• Add clams, cover and reduce heat to medium low. Simmer 5-7 minutes or until shells open.
• Add mussels and simmer 3-5 minutes or until shells open.
• Add fish and shrimp and simmer about 5-10 minutes or until fish is cooked through and easily flakes apart.

ZUPPA DI PESCE | CIOPPINO RECIPE | FISH STEW VIDEO RECIPE

Steps:

• In a large skillet add your oil, garlic, and chili pepper.
• Put the heat on high and let the garlic turn to a golden color.
• Now add your calamari and shrimps.
• Add your wine and stir for a minute or so until fish has changed in color.
• Remove the fish from the skillet and reduce the liquid until only the oil remains and bubbles.
• Add your cherry tomatoes and cook for 19 minutes until nice and thick.
• Add your clams and mussels and let them open and now add back your shrimps and calamari that you have reserved on the side.
• Chop fresh parsley in, mix well and finish cooking for another 5 minutes.
• Boil a large pot of salted water and once boiling add your spaghetti/linguine.
• As the pasta cooks remove some shells from the clams and mussels and reserve some of the Zuppa di Pesce to use as a topping.
• Using a tong remove the pasta and add to your sauté pan and stir for a minute or so until all well incorporated.
• Now you ready to serve.
• Don't forget to garnish with lots of fresh parsley.
• You can also serve your Zuppa di Pesce with toasted Italian bread.

PEASANT'S ZUPPA DI PESCE

Steps:

• In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
• At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.

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.

ZUPPA DI PESCE FISH SOUP

Steps:

• Start garlic in cold pan coated with olive oil. Cook 30 secs over medium heat, then add the onions. Cook 3 minutes until onions are tender.
• Add tomatoes and water. Break up tomatoes with a potato masher. Simmer covered 10 minutes.
• Add basil, pepper, capers, parsley and olives. Cook covered 10 minutes.
• Add cod and cook covered 20 minutes or until fish is cooked through.
• Serve with Italian bread.