Cioppino Seafood Stew Recipes

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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.

CIOPPINO (SEAFOOD STEW)



Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

CIOPPINO SEAFOOD STEW WITH GREMOLATA TOASTS



Cioppino Seafood Stew With Gremolata Toasts image

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.

Provided by Rhoda Boone

Categories     Bread     Soup/Stew     Fish     Shellfish     Seafood     Clam     Mussel     Shrimp     Squid

Yield Makes 6 servings

Number Of Ingredients 24

3 garlic cloves, divided
2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
1/2 cup packed sliced fennel
1/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon red-pepper flakes
1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
1/2 tablespoon tomato paste
1 teaspoon dried oregano
1 cup dry white wine
1 15-ounce can crushed tomatoes
2 bay leaves
1 8-ounce bottle clam juice
1 1/2 cups seafood stock or vegetable broth
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons chopped flat-leaf parsley, divided
1/2 teaspoon lemon zest
1 baguette, sliced and toasted
1 pound littleneck clams, soaked in water for 1 hour
1/2 pound medium tail-on shrimp, peeled and deveined
1 pound mussels, scrubbed and de-bearded
1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

Steps:

  • Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
  • Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
  • Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
  • Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
  • When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
  • Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

CIOPPINO



Cioppino image

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 55m

Yield 13

Number Of Ingredients 18

¾ cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup water
1 ½ cups white wine
1 ½ pounds large shrimp - peeled and deveined
1 ½ pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 ½ cups crabmeat
1 ½ pounds cod fillets, cubed

Steps:

  • Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  • Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
  • Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g

CIOPPINO



Cioppino image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 31

Good olive oil
2 cups (1/2-inch-diced) fennel bulb
1 1/2 cups (1/2-inch-diced) yellow onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 teaspoon whole dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, such as San Marzano
4 cups seafood stock, preferably homemade (recipe follows)
1 1/2 cups dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced
1 pound large (16 to 20-count) shrimp, peeled and deveined
1 pound sea scallops, halved crosswise
24 mussels, scrubbed
1 tablespoon Pernod
3 tablespoons minced fresh parsley
Garlic Toasts, for serving (recipe follows)
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onion (2 onions)
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as Pinot Grigio
1/3 cup tomato paste
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

  • Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.
  • Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
  • Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
  • Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
  • Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY



Cioppino (Seafood Tomato Stew) Recipe by Tasty image

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 30

4 tablespoons unsalted butter, divided
1 cup extra virgin olive oil, divided
2 large carrots, peeled, trimmed, and minced
1 leek, white part only, trimmed, cleaned, and minced
1 large yellow onion, minced
1 red bell pepper, cored, seeded, and minced
1 small fennel bulb, trimmed, and minced
1 green bell pepper, cored, seeded, and minced
2 celeries, minced
4 cloves garlic, finely chopped
3 cloves garlic, crushed
salt, to taste
freshly cracked pepper, to taste
6 oz tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne
2 cups dry white wine, divided
4 cups fish stock
15 oz crushed italian tomato, 2 cans
3 bay leaves
½ lb sea scallop
½ lb shrimp, peeled and deveined
½ lb squid, sliced
½ lb halibut fillet, cut into large pieces
½ lb manila clam, scrubbed
½ lb mussel, scrubbed
sourdough bread, grilled, for serving
½ bunch fresh parsley, chopped, for garnish

Steps:

  • In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
  • Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
  • Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
  • Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
  • Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
  • Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
  • Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
  • Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
  • Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
  • Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
  • Serve with grilled sourdough bread and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1096 calories, Carbohydrate 63 grams, Fat 69 grams, Fiber 7 grams, Protein 46 grams, Sugar 16 grams

SEAFOOD CIOPPINO



Seafood Cioppino image

This is as good as any restaurant's version! Serve with rice and a nice salad.

Provided by DeeDee Henderson

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h45m

Yield 8

Number Of Ingredients 21

¼ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed

Steps:

  • In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
  • About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.5 g, Cholesterol 98.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 34.3 g, SaturatedFat 1.2 g, Sodium 563.7 mg, Sugar 3.1 g

CIOPPINO OR SEAFOOD STEW



CIOPPINO OR SEAFOOD STEW image

Categories     Shellfish

Yield 6-8 SERVINGS

Number Of Ingredients 16

1 TBSP. VEGETABLE OIL
1 SWEET ONION CHOPPED
1/2 CELERY STALK CHOPPED
2 CARROTS DICED FINELY
1/2 LB. SLICED WHITE MUSHROOMS
3 GARLIC CLOVES MINCED
1 35OZ. CAN PLUM TOMATOES WITH LIQUID
2 TBSP TOMATO PASTE
1/2 C. WHITE WINE
1 TSP DRIED OREGANO, BASIL, THYME, 2 BAY LEAVES (1ST 25 MIN. OF COOKING), 1TBSP FRESH OREGANO, BASIL,THYME (LAST 10 MINUTES OF COOKING)
1 BAG OF SCRUBBED MUSSELS, REMOVING ANY BEARDS AND DISCARDING ANY THAT DO NOT CLOSE WHEN TAPPED
1/2LB+ PEELED, DEVEINED SHRIMP
1/2LB+ LARGE SCALLOPS (SMALL SCALLOPS FALL APART)
1/2LB. FIRM FISH (HALIBUT, SWORDFISH, SNAPPER, HADDOCK)
1 CAN RINSED CLAMS OR 1 BAG OF FRESH, CLEANED CLAMS (IN SEASON)
FRESH CHOPPED PARSLEY(FOR DECORATION WHEN SERVING)

Steps:

  • 1. IN A LARGE NONSTICK POT, HEAT OIL AND SAUTE THE ONIONS AND GARLIC UNTIL NEARLY CARMELIZED; THEN ADD THE CELERY, CARROTS, MUSHROOMS AND SAUTE UNTIL SOFTENED. 2. ADD TOMATOES, TOMATO PASTE, WINE, AND DRIED HERBS. COVER AND SIMMER FOR 25 MINUTES, STIRRING OCCASIONALLY. 3. ADD SEAFOOD, FISH AND FRESH HERBS. COVER AND COOK FOR 10 MINUTES OR UNTIL MUSSELS AND CLAMS OPEN, SHRIMP ARE PINK AND THE SCALLOPS AND FISH ARE OPAQUE. *MAKE SURE YOU DISCARD ANY MUSSELS OR CLAMS THAT DO NOT OPEN* DISCARD BAY LEAVES. SERVE IMMEDIATELY

SEAFOOD CIOPPINO



Seafood Cioppino image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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CIOPPINO SEAFOOD STEW RECIPE - EATS DELIGHTFUL
2019-12-29  · Cioppino Seafood Stew Recipe ... Seafood Cioppino Recipe: Description: This classic Italian-American stew makes a great addition to any meal. It works really well as a special occasion food (whether that’s Easter, Christmas, or New Year’s). Prep Time: 20 minutes. Cook Time: 1 hour. Yield: 6-8 servings. Ingredients: – 2 tablespoons extra-virgin olive oil – 2 tablespoons unsalted butter ...
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CIOPPINO SEAFOOD STEW - TFRECIPES
CIOPPINO (SEAFOOD STEW) This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty. Recipe From marthastewart.com. Provided by Martha Stewart. Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes. Number …
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