Cioppino From Castagna Restaurant Recipes

CIOPPINO

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 (FROM CASTAGNA RESTAURANT)

Steps:

• Fish stock or broth is available at most fish markets and cooking supply stores, and can be found at many well-stocked fish counters at major markets. The restaurant serves the soup with crostini and anchovy aioli or rouille. Soup bas1. In a large, heavy-bottom pot over medium-high heat, sauté the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly. 2. Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes. 3. Purée the soup base in a blender until smooth, then pass through a fine sieve, discarding any solids. Adjust the seasonings with salt, Pernod and lemon juice to taste. If the base is too thick, add additional fish stock to thin.
• Soup and assembly: 1. In a large frying pan or skillet, sauté the shallots in 2 tablespoons olive oil until translucent. Stir in the mussels and clams, then stir in the white wine. 2. Cover the pan and simmer until the clams and mussels open (discard any that will not open). Stir in the soup base, and season to taste with salt and pepper. Stir in the prawns and scallops, then bring to a gentle simmer and poach the fish until done (the fish should be just firm and opaque). Stir in the chopped chives. 3. Meanwhile, season each piece of cod with a light pinch each of salt and pepper. Lightly dredge the fish in flour. Heat a large skillet over medium high heat, and add the remaining olive oil. When the oil is hot, add the fish pieces a few at a time and sauté until lightly golden on both sides and the fish is firm and opaque, 2 to 4 minutes on each side. 4. Divide the soup between 8 warm bowls and top with the sautéed cod. Serve immediately.
• Each serving: 414 calories; 31 grams protein; 26 grams carbohydrates; 2 grams fiber; 19 grams fat; 3 grams saturated fat; 74 mg. cholesterol; 614 mg. sodium

CIOPPINO

Steps:

• Heat oil in large pot over medium-high heat. Add the onion and bell pepper and cook until beginning to soften, 3 to 5 minutes. Add garlic, bay leaves, oregano, white wine, water, clam juice, and tomatoes. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper, to taste.
• Add the fish, mussels, shrimp and clams, in that order. Let cook, covered and undisturbed, until the clams and mussels have opened and the shrimp and fish are cooked through, 5 to 7 minutes. Remove the lid and garnish with chopped parsley. Spoon into bowls and serve immediately while hot.

CHEF JOHN'S CIOPPINO

Steps:

• Combine butter and olive oil in a large Dutch oven over medium-low heat.
• Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
• Stir wine into onion mixture; increase heat to high and bring to a simmer.
• Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
• Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
• Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
• Stir in fresh parsley and basil; season with salt and pepper to taste.

GREEN CHILE CIOPPINO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Puree peppers in the bowl of a food processor or blender; set aside.
• Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
• Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
• Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

GRANDFATHER'S CIOPPINO

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, canned clams with juices, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes.
• Add water, white wine and cherrystone clams to stew. Simmer until clams open, about 10 minutes (discard any clams that do not open). Add crabmeat, sea bass and shrimp and simmer until fish and shrimp are cooked through, about 5 minutes. Ladle into large bowls and serve.