SAN FRANCISCO-STYLE CIOPPINO
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
- For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
- To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
CIOPPINO (SAN FRANCISCO SEAFOOD STEW)
Steps:
- For the Seafood Stock: In a large, 8- or 12-quart heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, fennel, celery, and garlic, and cook, stirring, until softened and beginning to brown, about 7 minutes. Stir in tomato paste and cook for 1 minute.
- Add crabs, if using, and shrimp shells, and cook, stirring and scraping, until shells are cooked through and turning red, about 4 minutes.
- Add white wine, bring to a boil, then cook until raw alcohol smell is gone, about 4 minutes. Add fish heads and bones along with the clam juice. Cover with water (at least 2 quarts). Add parsley, bay leaves, and black peppercorns. Bring to a boil, reduce heat to a simmer, and cook for 1 hour. Strain seafood stock and reserve until ready to make cioppino. You should have about 2 quarts (1.9L); add enough water to bring total volume of the stock up to 2 1/2 quarts (2.4L), then set aside.
- Meanwhile, for the Roasted Red Pepper Salsa: Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, turning occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes.
- Using paper towels, rub charred skin off peppers. Stem and seed peppers, then roughly chop flesh and add to a blender jar or tall, narrow vessel compatible with an immersion blender.
- Add olive oil, lemon juice, chile paste and minced fresh herbs and blend until fairly smooth. Season red pepper salsa with salt, then set aside or refrigerate until ready to use.
- For the Cioppino: In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and chile paste (if using). Season with salt, and cook, stirring often, until very soft but not browned, about 15 minutes; lower heat if necessary to prevent browning.
- Add crushed tomatoes and their juices along with the 2 1/2 quarts (2.4L) seafood stock. Bring to a simmer, then add mussels and cook just until they pop open, about 4 minutes. Using tongs and a spider or slotted spoon, lift out and transfer mussels to a bowl. Set aside to cool slightly.
- Add squid and cook at a gentle simmer for 25 minutes. While the squid cooks, shell all but 12 of the mussels, then transfer to a warmed platter; cover with foil and, optionally, a small amount of hot broth to keep warm.
- Add clams and cook until they just begin to pop open, about 6 minutes. Using tongs and a spider or slotted spoon, lift out clams and add to platter with mussels.
- Season halibut with salt, then place in a large strainer and lower into the simmering broth until fully submerged, then cook until halibut is just cooked through, about 3 minutes. Transfer halibut to platter with the clams to keep warm.
- Season shrimp with salt, then place in the same strainer and lower into the simmering broth, then cook until just pink, about 1 minute. Transfer shrimp to the platter and keep warm.
- In warmed serving bowls, arrange the mussels (both shell-on and off), clams, halibut, and shrimp. If using crabmeat, add to the strainer and lower into the simmering broth until just warmed through, about 30 seconds, then remove and arrange on the plate. If any of the seafood has cooled too much, you can place it in the strainer and dip it back into the simmering broth before plating. Using a ladle, spoon the broth and squid into each bowl. Garnish with toasted sourdough and serve, passing the red pepper condiment on the side.
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.
FISHERMAN'S WHARF CIOPPINO
You can serve this true San Francisco dish with garlic bread.
Provided by norm
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
- Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
- Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 15.2 g, Cholesterol 131.1 mg, Fat 9 g, Fiber 3 g, Protein 29.9 g, SaturatedFat 1.4 g, Sodium 834.7 mg, Sugar 7.6 g
CIOPPINO
Categories Soup/Stew Dinner Snapper Clam Scallop Shrimp Red Wine Parsley Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
- While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls.
More about "cioppino san francisco style seafood stew recipes"
SAN FRANCISCO CIOPPINO SEAFOOD STEW - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (57)Total Time 1 hr 5 minsCategory SoupCalories 519 per serving
- Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes. Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
- Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low. Simmer for 30 minutes so the flavors can blend. While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
- Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open. Then add the crab legs and cook for another minute, followed by the shrimp and scallops. Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
- Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil. Serve with warm, crusty sourdough bread! Have plenty of napkins, extra bowls for shells, and nutcrackers and tiny forks on hand for the crab.
CLASSIC CIOPPINO (SAN FRANCISCO-STYLE SEAFOOD STEW)
From howtofeedaloon.com
4.9/5 (7)Total Time 2 hrsCategory SeafoodCalories 280 per serving
- In a large soup pot, or preferably large Dutch oven, over medium-low heat, heat olive oil, then add butter and let melt. Add onions, garlic, bell pepper, celery and parsley. Cook until soft, about 8 minutes.
- Add tomatoes (break them up with your hands as you add them to the pot), and add the juice from the can.
- Add the clam juice, wine, bay leaf, basil, oregano, thyme, red pepper flakes, salt, and lemon juice; bring to just a boil, then reduce heat and simmer for 1 hour.
- NOTE: At this point, stock may be refrigerated, covered and kept up to 2 days before serving. Just bring the stock back to a boil about 20 minutes before serving, lower the heat, and progress with the recipe.
OUR SECRET TO A YUMMY SEAFOOD STEW RECIPE - HAPPY HAPPY NESTER
From happyhappynester.com
CIOPPINO SEAFOOD STEW RECIPE - EATS DELIGHTFUL
From eatsdelightful.com
CIOPPINO SEAFOOD STEW - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CIOPPINO (ITALIAN SEAFOOD STEW) - PLATINGS + PAIRINGS
From platingsandpairings.com
CIOPPINO - SEAFOOD STEW - SPICE CHRONICLES
From spicechronicles.com
CIOPPINO (SAN FRANCISCO SEAFOOD STEW), INSTANT POT
From wildwomankitchen.com
CIOPPINO SAN FRANCISCO SEAFOOD STEW - SORTEDFOOD
From sortedfood.com
THE CHEW: SAN FRANCISCO SEAFOOD STEW RECIPE
From foodus.com
CIOPPINO-STYLE SEAFOOD STEW RECIPE | MYRECIPES
From myrecipes.com
CIOPPINO (FISHERMAN'S STEW) - BIG DELICIOUS LIFE
From bigdeliciouslife.com
SAN FRANCISCO CIOPPINO RECIPE. AMAZING CHRISTMAS DAY SEAFOOD …
From siberiancedarland.com
THE BEST SAN FRANCISCO STYLE CIOPPINO RECIPE
From thespeedygourmet.net
EASY CIOPPINO RECIPE | CHEF DENNIS
From askchefdennis.com
SAN FRANCISCO SEAFOOD STEW RECIPE - BOBBY FLAY | FOOD
From foodandwine.com
CIOPPINO SEAFOOD STEW, THE SAN FRANCISCO TREAT. - C H E W I N G T …
From chewingthefat.us.com
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
SAN FRANCISCO CIOPPINO SEAFOOD STEW – MY ROI LIST
From myroilist.com
CIOPPINO, SAN FRANCISCO FISHERMAN'S STEW - DJALALI COOKS
From djalalicooks.com
SAN FRANCISCO SEAFOOD STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CIOPPINO - A DELICIOUS SEAFOOD STEW - MUTT & CHOPS
From muttandchops.com
CLASSIC CIOPPINO SEAFOOD STEW - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
EASY SEAFOOD CIOPPINO RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
SAN FRANCISCO CIOPPINO RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
CLASSIC CIOPPINO (SAN FRANCISCO-STYLE SEAFOOD STEW)
From healthycaresite.com
QUICK SEAFOOD CIOPPINO RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CIOPPINO (SAN FRANCISCO-STYLE SEAFOOD STEW)
From silverrecipe.blogspot.com
CIOPPINO - SEAFOOD STEW | CHEW OUT LOUD
From chewoutloud.com
SAN FRANCISCO CIOPPINO RECIPE | EASY HOMEMADE FISH STEW
From diethood.com
CIOPPINO (SAN FRANCISCO SEAFOOD STEW) - CINNAMON AND SPICE CAFE
From cinnamonspicecafe.com
SAN FRANCISCO STYLE SEAFOOD CIOPPINO RECIPE - JESSICA GAVIN
From jessicagavin.com
MIXED SEAFOOD STEW (CIOPPINO) - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
BEST-EVER CIOPPINO RECIPE - HOW TO MAKE BEST-EVER CIOPPINO
From delish.com
FILIPINO CIOPPINO (SEAFOOD COCONUT MILK STEW) - ASIAN TEST KITCHEN
From asiantestkitchen.com
CIOPPINO SEAFOOD STEW - CHEF AND SPOON
From chefandspoon.com
CIOPPINO RECIPE - SAN FRANCISCO CIOPPINO - A SPICY FISH STEW
From youtube.com
EASY CIOPPINO SEAFOOD STEW RECIPE - THIS MAMA COOKS! ON A DIET
From thismamacooks.com
CHOWHOUND
From chowhound.com
CIOPPINO (ITALIAN-AMERICAN SEAFOOD STEW) - CHRISTINA'S CUCINA
From christinascucina.com
CIOPPINO THIS GOOD CAN’T BE A CLICHé - THE NEW YORK TIMES
From nytimes.com
CIOPPINO RECIPE (SAN FRANCISCO FISHERMANS STEW) - CHEF …
From askchefdennis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love