SAN FRANCISCO CIOPPINO
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
BODEGA BAY CIOPPINO
This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!
Provided by Bev
Categories Main Dish Crab
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
- Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 12.7 g, Cholesterol 170 mg, Fat 6.1 g, Fiber 2.1 g, Protein 43.4 g, SaturatedFat 0.9 g, Sodium 1342.7 mg, Sugar 6.2 g
BODEGA BAY CIOPPINO
This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!
Provided by Bev
Categories Main Dish Crab
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
- Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 12.7 g, Cholesterol 170 mg, Fat 6.1 g, Fiber 2.1 g, Protein 43.4 g, SaturatedFat 0.9 g, Sodium 1342.7 mg, Sugar 6.2 g
SEAFOOD CIOPPINO
True Seafood lover's comfort food! Brings back childhood memories of Bodega Bay and buckets of steaming fresh stew! Serve with crusty french bread, sour dough is the most authentic, and plenty of napkins. Maybe even pass bibs around.
Provided by Bev in NY
Categories Stew
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a very large, heavy pot, over medium-high heat.
- Add onion and garlic and saute until soft, stirring frequently.
- Pour in tomatoes and white wine.
- Season with parsley, basil, salt, pepper and the bay leaf.
- Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
- Add clams, scallops, clams, crab legs and shrimp to the pot.
- Cover, and cook over medium heat until clams open.
- Scoop portions into large bowls to serve.
Nutrition Facts : Calories 254.6, Fat 4.9, SaturatedFat 0.7, Cholesterol 124.5, Sodium 1540.3, Carbohydrate 14.7, Fiber 2.5, Sugar 6.7, Protein 35.3
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