Quick Slap Dash Cioppino Recipes

Steps:

• Heat oil in large, heavy pot over medium-high heat.
• Add next 4 ingredients; saute 6 minutes.
• Add tomatoes, clam juice, and wine; bring to boil.
• Reduce heat to medium; simmer 18 minutes, stirring occasionally.
• Add all seafood and 2 tablespoons parsley.
• Simmer until seafood is opaque in center, about 3 minutes.
• Season to taste with salt and pepper.
• Ladle into bowls and sprinkle with parsley.

Steps:

• Fill a cocktail shaker halfway full with ice; add in the bourbon, brandy, Southern Comfort, vodka, all the juices, and the grenadine to the shaker.
• Shake vigorously until the drink is cold.
• Fill a highball glass halfway with ice, and strain the mixture into the glass; serve immediately.

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper flakes, and cook for 1 minute. Add wine, and simmer for 1 minute. Stir in tomatoes, juices, and water. Cover, and simmer for 25 minutes. Add seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard unopened shells and thyme sprigs.) Garnish with parsley, and serve immediately.

Steps:

• Combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the EVOO and a little salt and pepper in a large baking dish. Toss to coat veggies with the oil. Add the white wine and stock.
• Season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish.
• Top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. I added the shrimp and muscles after 40 minutes.
• NOTE as the muscles where an extra that I added to this recipe my baking dish was not big enough I had to put the muscles into a separate shallow baking dish and I spooned some of the juice over them. So make sure you use a large baking dish,
• Slice the bread into large chunks, as I have to watch my sodium intake I do not cook with salt so depending on your taste buds you may have to add salt.
• Serve in Large bowls.
• Note I had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.

Steps:

• In a 4-quart pan, saute onion, garlic, and green pepper in oil until tender.
• Add tomatoes, chicken broth, wine, clam juice, basil, thyme, oregano, red pepper, and bay leaf.
• Simmer 45 minutes.
• Add clams; bring to a simmer.
• Add rest of seafood.
• Simmer, uncovered, stirring often, for 3-5 minutes, or until clams open.
• Discard bay leaf and any unopened clams before serving.
• Garnish with parsley sprigs.

Steps:

• Clean seafood as necessary, keep cold.
• Saute garlic and red pepper flakes in olive oil until barely transluscent.
• Add fish stock, marinara sauce and wine and cook for about 10 minutes.
• Add thyme and oregano and cook for additional few minutes.
• Add salt and pepper if desired, then bring to boil, add fish and seafood. Reduce heat, simmer for 8 minutes.
• Serve sprinkled with basil.

Steps:

• In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
• Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
• Cover and simmer for 20 minutes.
• To broth add the clams and crab.
• Cover and simmer gently until clams pop open.
• Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
• Ladle into bowls and serve with hot bread and butter.

Steps:

• Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
• Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
• Serve in bowls with a good sour dough french bread and a green salad.

Steps:

• Grate your veggies, and saute over med-high heat until transluscent.
• Add in the rest of the ingredients up to the fish. Bring to a boil, then stir and reduce over medium heat until desired consistency/flavor.
• Add in fish in the order laid out, with the scallops going in the very last- these should cook for only a few minutes (only just cooked through), as any longer will give you rubbery white pellets.
• Season to taste.