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
Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
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
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
NORTHWEST CIOPPINO
CIOPPINO, THE CLASSIC ITALIAN-AMERICAN FISH STEW for which San Francisco is famous, takes on a new life in the Northwest, with fennel and a hint of anchovy to boost the flavor. The mashed avocado is used as a thickener and adds a richness to the dish, but it's optional. We use a variety of seafood, but feel free to use whatever is fresh in your fish market. We like to use true cod, also known as Pacific cod, because of its flaky texture and mild flavor. (Pacific cod is preferable to Atlantic cod, an overfished species.) True cod is often available frozen. If you find it fresh ask your fishmonger to bone it for you.
Yield serves 6 to 8
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and bell pepper and cook until the onion is just translucent, about 3 minutes. Add the clam juice and lemon juice and stir to combine. Add the marinara sauce, salt, red pepper flakes, black pepper, avocado, anchovy paste, and fennel and stir. Simmer the mixture for 5 minutes, stirring occasionally.
- Carefully place the cod, scallops, prawns, clams, and mussels in the pot. Cover and cook over medium heat for about 5 minutes, or until the prawns turn pink and the clams and mussels open. Remove the pan from the heat, discarding any unopened clams and mussels.
- Ladle the cioppino into large bowls, garnishing each with black pepper, if desired. Serve hot.
More about "northwest cioppino recipes"
NORTHWEST CIOPPINO | READY SET EAT
May 07, 2009 2 tablespoons olive oil. 1 cup chopped sweet onion. 1 cup chopped bell pepper (any color) 6 cloves garlic, peeled, minced. 3-1/2 cups …
From readyseteat.com
Cuisine AmericanTotal Time 2 hrsCategory Main Dish, Soup/Stew/ChiliCalories 408 per serving
From readyseteat.com
Cuisine AmericanTotal Time 2 hrsCategory Main Dish, Soup/Stew/ChiliCalories 408 per serving
- Heat oil in 5-quart Dutch oven or large pot over medium-low heat until hot. Add onion, bell pepper and garlic. Cook 5 minutes or until tender.
- Add chicken broth, tomatoes in sauce, clam juice, bay leaf, parsley. lemon juice, saffron, salt, fennel and black and red peppers. Stir to combine; simmer, covered, 1 hour.
- Remove and discard bay leaf. Increase heat to medium. Add seafood in this order, allowing a couple of minutes between additions: crab, clams, halibut, salmon and shrimp. Cook until clams are fully open (discard any that do not open) and shrimp have turned pink. Add a splash of champagne, if desired.
TRAEGER CIOPPINO RECIPE - PACIFIC NORTHWEST SEAFOOD STEW …
Apr 20, 2022 Instructions. Preheat your Traeger to 375° according to factory instructions. Put the butter in a large Dutch oven on your stovetop over medium heat, and place the sliced fennel bulb, diced onion, diced carrot, and shallots …
From orwhateveryoudo.com
From orwhateveryoudo.com
NORTHWEST CIOPPINO - MARKET OF CHOICE
In a large soup pot, toss the shrimp shells in olive oil over med heat until brightly colored (approx. 3-4 min). Remove shells, leaving shrimp-flavored oil and add onion, garlic, oregano, red pepper flakes, salt, pepper and bay leaf. Cook over …
From marketofchoice.com
From marketofchoice.com
BEST-EVER CIOPPINO RECIPE - HOW TO MAKE BEST-EVER …
Jun 14, 2022 Cook until fragrant, 1 minute more. Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, water, …
From delish.com
5/5 (6)Calories 256 per serving
From delish.com
5/5 (6)Calories 256 per serving
- Cook until fragrant, 1 minute more. Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon.
AP STUDIOS / RECIPE: NORTHWEST CIOPPINO | RECIPES, BEAUTIFUL FOOD, …
Jun 6, 2014 - This may look like an intimidating list of ingredients, but once you track everything down this delicious Northwest Cioppino recipe from our latest cookbook The Crimson …
From pinterest.com
From pinterest.com
ASTRAY RECIPES: CIOPPINO (NORTHWEST)
Measure Ingredient; 1½ pounds: Fish filets (like ling cod or other firm fish) 1 cup: Shrimp: 1 \N: Dozen clams (small) 1 cup: Chopped onion: 4 \N: Minced garlic cloves, or more
From astray.com
From astray.com
ASTRAY RECIPES: NORTHWEST CIOPPINO
Measure Ingredient; 1 pounds: Firm white fish: ½ pounds: Soft fish: ½ pounds: Shrimp, peeled: 1 : Or more clams or oysters per person other fish as desired: 1
From astray.com
From astray.com
NORTHWEST SEAFOOD CIOPPINO RECIPE - RECIPELAND.COM
Seafood in Coconut, Ginger and Lemongrass Sauce . Thai Pasta and Seafood Salad. Collections. Seafood 174
From recipeland.com
From recipeland.com
RECIPES > MAIN DISH > HOW TO MAKE NORTHWEST CIOPPINO
How To make Northwest Cioppino. x. 1 lb Firm white fish 1/2 lb Soft fish 1/2 lb Shrimp, peeled 1 Or more clams or ... Cioppino Recipe is loaded with fresh seafood and cooked in a delicious …
From mobirecipe.com
From mobirecipe.com
NORTHWEST CIOPPINO - YUMMY RECIPES
Oct 30, 2021 1 lb Firm white aerostatics. 1/2 lb Effeminate aerostatics. 1/2 lb Shrimp, peeled. 1 Or majorum clams or-oysters per personage -another aerostatics as desired 1 (28 oz.)Adv …
From yummy-recipes.us
From yummy-recipes.us
NORTHWEST SEAFOOD CIOPPINO RECIPE - EASY RECIPES
Traeger Cioppino Recipe. STEP 1 In a heavy-bottomed pot or dutch oven, heat the olive oil and butter together over medium-high heat. Stir in the onion, season with salt and pepper, and …
From recipegoulash.cc
From recipegoulash.cc
NORTHWEST CIOPPINO | RECIPE | SEAFOOD RECIPES, RECIPES, SLOW …
Best Moments. Recipe Contest" 2009 - Linda, Silverdale, WA, 6th Place. Aug 6, 2014 - A tomato-based seafood stew made with crab, clams, halibut, salmon and shrimp Recipe from the …
From pinterest.com
From pinterest.com
RECIPE OF THE WEEK: SEATTLE CIOPPINO - SEATTLE MAGAZINE
Procedure: Sauté salmon and white fish in olive oil and garlic. Add all shellfish and Cioppino Sauce. Cover and steam until fish is cooked (clams and mussels should be open) but do not …
From seattlemag.com
From seattlemag.com
PACIFIC NORTHWEST CIOPPINO - INDI CHOCOLATE
Add the chopped shallots and stir. Add pacific spice rub, cayenne and Spanish paprika and stir to combine. Let simmer for 5 minutes. Add white wine and scrape brown bits off the bottom. Add …
From indichocolate.com
From indichocolate.com
NORTHWEST CIOPPINO | MAIN DISH | QUENCH MAGAZINE
Northwest Cioppino. Main Dish / 12. 1 lb Firm white fish . 1/2 lb Soft fish . 1/2 lb Shrimp, peeled . 1 Or more clams or -oysters per person -other fish as desired 1 (28 oz.)can Italian tomatoes . …
From quench.me
From quench.me
NORTHXNORTHWEST - PHILADELPHIA, PA | TRULIA
NorthXNorthwest is located at 450 N 18th St, Philadelphia, PA. NorthXNorthwest offers Studio-2 bed, 1-2 bath units. There are 34 units available for rent starting at $1,507/month. For Rent.
From trulia.com
From trulia.com
You'll also love