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
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.
CIOPPINO
Make and share this Cioppino recipe from Food.com.
Provided by ngibsonn
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
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 654.2, Fat 28.1, SaturatedFat 15.6, Cholesterol 302, Sodium 2446.1, Carbohydrate 23.8, Fiber 2.9, Sugar 7.9, Protein 64.8
CIOPPINO
Make and share this Cioppino recipe from Food.com.
Provided by Jeff Hixson
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Heat oil in a stockpot over medium heat.
- Add onion, shallots and bell peppers.
- Cook while stirring until vegetables begin to soften.
- Add fennel and garlic and cook another 3 minutes while stirring.
- Add tomatoes,including juice, and break them up with a spoon.
- Add tomato paste and stir thoroughly until blended.
- Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
- Simmer, partially covered for 45 minutes.
- Add mussels, clams cover and cook for 5 minutes.
- Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
- Discard any that do not open.
- Remove from heat, cover for 5 more minutes more.
- Adjust seasoning.
Nutrition Facts : Calories 810.5, Fat 18.7, SaturatedFat 2.8, Cholesterol 216, Sodium 1113.5, Carbohydrate 42.8, Fiber 4.8, Sugar 13.2, Protein 58.7
CIOPPINO
The cioppino at Anchor Oyster Bar in San Francisco is a showstopper - a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor's owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you're ready to sit down and eat, bake the garlic bread and cook the seafood. Don't forget crab crackers - you'll need them at the table to get to the crab meat - and plenty of napkins!
Provided by Tejal Rao
Categories seafood, soups and stews, main course
Time 2h30m
Yield 3 to 4 servings
Number Of Ingredients 30
Steps:
- Toast the star anise by stirring frequently in a small skillet over medium heat until fragrant, about 3 minutes. Set aside.
- Make the marinara base: Add the onion, garlic cloves, bell pepper and olive oil to a food processor and pulse until finely chopped. (Or, finely chop the vegetables by hand, then add to the pot along with the oil.) Add the mixture to a large pot and cook over medium, stirring occasionally, until soft, translucent and light golden in places, about 5 minutes. Add the Bloody Mary mix, canned tomatoes and juices and tomato sauce. Get every last drop from the cans by swirling a splash of water into each one and tipping the remnants into the pot. Add the toasted star anise, oregano, basil, thyme, sugar and bay leaf, and stir to combine. Bring to a boil over medium-high, then reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, stirring often so the bottom of the pot doesn't burn. (Makes 7 1/2 cups; see Tip.)
- While sauce simmers, roast the garlic: Heat oven to 375 degrees. Slice the whole garlic heads in half crosswise. Divide garlic, cut-sides up, between two pieces of aluminum foil, large enough to wrap the garlic up like two presents. Drizzle with olive oil, then wrap tightly. Set the foil packets on a baking sheet and roast for 1 hour, until the garlic is light brown and tender all the way through.
- Make the garlic butter: Once cool enough to handle, squeeze the garlic cloves out, discarding the skins. (You should have about 1 cup of roasted garlic.) Add to a food processor along with the softened butter and pulse until smooth and creamy. Or, smash the garlic to a paste and mix with the softened butter. (Makes 1 1/2 cups; see Tip.)
- Make the garlic bread: Heat oven to 400 degrees. Spread 1/2 cup garlic butter on the cut sides of bread and season with salt and pepper. Set the bread, buttered-sides up on a foil-lined baking sheet and bake until toasted and golden in spots, about 15 minutes. As soon as the garlic bread comes out of the oven, sprinkle it with dried oregano and the Parmesan. Cut into large pieces, then wrap the foil from the baking sheet around them to keep warm.
- While the bread bakes, make the cioppino: In a large Dutch oven or wide, heavy pot, add 4 cups of the marinara sauce, plus the clam juice, thyme sprigs and red-pepper flakes. Season generously with salt and pepper and heat over medium-high until simmering, about 5 minutes.
- Separate the legs and claws from the crab bodies. Once the sauce is simmering, gradually add the seafood, starting with the crab bodies. Cook for a couple minutes, then add the crab legs and claws to the pot and cook, stirring occasionally, for about 5 minutes.
- Add the clams, nestling them into the sauce around the edges, like numbers on a clock, cover with a lid and cook for about 6 minutes. Give the mixture a stir then add the mussels, in the same fashion as the clams. Cover and cook for another 3 minutes. Once the clams start to open, add the fish, gently nestling it into the sauce, and set the shrimp right on top to let them steam gently. Add 2 tablespoons of the garlic butter, put the lid back on and simmer until the fish cooks through and the shrimp get plump, about 5 minutes.
- To serve, transfer the cioppino to a deep serving bowl, being careful not to break up the delicate cooked fish. Perch the crab legs and claws on top and sprinkle with parsley. Serve with warm garlic bread on the side.
CIOPPINO
Categories Soup/Stew Dinner Snapper Clam Scallop Shrimp Red Wine Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
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 (SEAFOOD STEW)
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
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.
ITALIAN CIOPPINO
Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
- Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
- Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g
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- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
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