Authentic Italian Cioppino Recipes

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ITALIAN CIOPPINO



Italian Cioppino image

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

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

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

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.

CIOPPINO



Cioppino image

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

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

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.

OLD-STYLE SAN FRANCISCO CRAB CIOPPINO



Old-Style San Francisco Crab Cioppino image

San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.

Provided by Docs Mom

Categories     Crab

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 large yellow onion, chopped medium
1/4 cup extra virgin olive oil
2/3 cup tomato sauce
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt, to taste
1/2 teaspoon black pepper
6 ounces white wine, Chardonnay
2 teaspoons dried sage
2/3 bunch fresh parsley, chopped medium fine
2 -4 garlic cloves, minced
4 celery ribs, finely chopped
1 lb shrimp, raw and shelled
1 lb bay scallop
1 lb sea bass, cut into1-2-inch cubes
2 dungeness crabs, cooked, cleaned & cracked (Uncooked adds a lot of flavor! cleaned, cracked)
1 lb small clam, in shell
1 lb mussels, in shell
1 large sourdough bread, sweet french bread ok, basted with
olive oil, and
fresh garlic, oven browned

Steps:

  • Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
  • Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
  • Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
  • Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
  • Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
  • Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.

ITALIAN CIOPPINO



ITALIAN CIOPPINO image

Categories     Fish     Shellfish     Stew

Yield Makes 10 Servings

Number Of Ingredients 25

1/4 cup light olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
1/2 cup white wine
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 tablespoon dried thyme
3/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
salt and pepper to taste
1 lb. halibut steaks, cubed
1 lb. medium shrimp - peeled and deveined
1 lb. mussels, cleaned and debearded
2 lbs. clams in shell, scrubbed
16 oz. cooked crab meat
16 oz. bay or sea scallops, rinsed, drained
1/2 lb. calamari, cleaned and sliced

Steps:

  • In a large stockpot, saute oil, onion, celery, carrots, potatoes, and garlic until tender (but not browned). Add parsley, cilantro, tomatoes, tomato juice, claim juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper into the large pot. Let this mixture simmer for 2 hours. 15 to 20 minutes before you are ready to serve the cioppino, add the fish, shrimp, mussels, clams, crab legs, scallops and calamari to the stockpot. Stir the cioppino while it simmers gently for 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.

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