SEAFOOD CIOPPINO
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
Time 4h50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
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
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
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.
SEAFOOD CIOPPINO
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
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
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.
CIOPPINO-STYLE SOUP
This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 6 servings (2.50 quarts).
Number Of Ingredients 14
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend., Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.
Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CIOPPINO
Steps:
- In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
- Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
- Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
- Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.
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.
SHRIMP & FISH STEW
This hearty shrimp and fish stew is inspired by cioppino, an Italian-American dish that originated in San Francisco. Serve with crusty bread to soak up every last bit of the savory broth.
Provided by EatingWell Test Kitchen
Categories Healthy Cod Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use.
- Heat oil in a large saucepan over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Carefully stir in 1 cup broth and wine. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Stir in drained tomatoes, tomato sauce, oregano, salt and pepper. Return to a boil then reduce heat to a simmer, cover and cook for 5 minutes.
- Gently stir in fish and shrimp. Return to a boil then immediately reduce heat to low. Cover and simmer until the fish flakes easily with a fork and shrimp are opaque, 3 to 5 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 165 calories, Carbohydrate 12 g, Cholesterol 87 mg, Fat 4 g, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, Sodium 459 mg
CIOPPINO
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
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
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
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
More about "cioppino soup recipes"
SAN FRANCISCO CIOPPINO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 5 mins
INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
From foodiecrush.com
4.2/5 (125)Total Time 1 hr 10 minsCategory Main CourseCalories 373 per serving
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- 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.
- 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 10 minutes until the seafood is cooked and the shellfish open.
CIOPPINO (JUST LIKE SAN FRANCISCO!) - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (11)Total Time 50 minsCategory American RecipesCalories 408 per serving
- Heat the olive oil in a large, deep pot over medium heat. Saute the garlic and onion until they become aromatic, but not browned. Add in the diced tomatoes, tomato paste, and chili flakes and continue to stir for about 1 minute. Pour in the white wine and water and simmer on low heat. Cover and cook for about 30 minutes.
- Turn the heat up to high and add in the all the ingredients in Seafood and the parsley leaves. As soon as the clams and mussels are open, the stew is ready. Add salt to taste and serve immediately.
CIOPPINO | SEAFOOD SOUP | ITALIAN SEAFOOD RECIPES
From cookingnook.com
Cuisine ItalianTotal Time 35 minsCategory SoupCalories 322 per serving
- Heat the oil in a soup pot over medium heat. Add the scallions, peppers, onion, and fennel. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes.
- Add the white wine, bring to a boil, and cook until the volume of wine is reduced by about half, 4 to 6 minutes.
- Add the fish broth, tomatoes, tomato puree, and bay leaves. Cover the pot and simmer the mixture slowly for about 45 minutes. Add a small amount of water, if necessary. Cioppino should be more of a broth than a stew.
SEAFOOD CIOPPINO SOUP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (11)Total Time 1 hr 5 minsCategory Main CourseCalories 258 per serving
- Prepare the fennel: Cut off the stalks. You can use the fronds later in the week. (Think salads, sauces, mixed with goat cheese, sprinkled over fruit...) Then halve the bulb and remove the core. Slice the bulb thin. You may want to quarter the bulb for smaller slices.
- Place a large stock pot over medium-high heat. Add 2 tablespoon oil to the pot. Sauté the fennel and onions for 5 minutes; then add the garlic and tomato paste.
- Sauté one more minute. Then add the tarragon, thyme, saffron, red pepper, bay, salt and black pepper to taste. Mix well. Pour in the wine, stock, and tomatoes. Bring the stew to a boil. Lower the heat, cover, and simmer for at least 30 minutes.
- Meanwhile, cut the fish into 1-inch cubes and toss the fish and shrimp in flour. Rinse and check all mollusks for freshness. They should all be completely closed. If they are open, squeeze them shut. If they don’t instantly close up again, THROW THEM OUT. Any open or cracked mollusk should not go in the cioppino.
CIOPPINO SOUP RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Category Main-DishTotal Time 1 hr 15 mins
SAN FRANCISCO FISH STEW (CIOPPINO) RECIPE - CHOWHOUND
From chowhound.com
5/5 (1)Total Time 1 hr 30 minsCategory Soup, DinnerCalories 534 per serving
- Heat a large, heavy-bottomed pot over medium-high heat, then add the olive oil and allow to heat for another 30 seconds or so until hot but not smoking.
- Add the onions and a pinch of salt and sauté for about 5 minutes, or until onions are soft and translucent.
CIOPPINO RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 1 hr 15 minsCategory Healthy Oyster RecipesCalories 347 per serving
- Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and celery (or fennel). Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add stock, tomatoes, wine, bay leaves, oregano, fennel seed and crushed red pepper. Bring to a boil. Reduce heat to a simmer and cook, partially covered, for 20 minutes. Strain, discarding solids, and return the broth to the pot. Season with salt and pepper.
- Bring the broth to a gentle boil. Add shellfish, scallops and shrimp and cook, gently stirring, until the shellfish just begin to open and the shrimp are no longer opaque, about
- 4 minutes. Add crab, cover and cook until heated through, about 2 minutes. Discard any unopened shellfish.
BEST-EVER CIOPPINO RECIPE - HOW TO MAKE BEST-EVER CIOPPINO
From delish.com
5/5 (3)Total Time 50 mins
- Cook until fragrant, 1 minute more. Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon.
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, ItalianCategory DinnerServings 4-6Calories 575 per serving
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
- In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
- Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
SAN FRANCISCO CIOPPINO RECIPE AND HISTORY, WHATS COOKING ...
From whatscookingamerica.net
Cuisine AmericanCategory SoupServings 8-10Total Time 1 hr 15 mins
- In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, and parsley. Cook slowly, stirring occasionally, until onions are softened. Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour. If sauce becomes too thick, thin with additional wine or water.
- NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using. To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.
- Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels. Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water.
- Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan). Remove bay leaves; season with salt and pepper to taste.
EASY CIOPPINO SOUP | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (2)Calories 271 per servingCategory Dinner
- Heat oil in a large dutch oven (or stock pot) over medium heat. Add chorizo, if using, and cook until no pink remains. Add in onion and garlic, and continue to cook, stirring often, for 5 minutes or until the onions are beginning to soften.
- Add in the tomato paste, diced tomato, chicken stock, lemon juice, italian seasoning, pinch of red pepper flakes and salt and bring up to a boil. Once boiling, reduce heat and simmer for 15-20 minutes, until the stew is slightly thickened.
- Add in fish, scallops, shrimp and clams, in that order. Cover and cook until fish is opaque and the mussels are opened, about 10 minutes. Discard any mussels that have not opened up.
CIOPPINO RECIPE | GOOP
From goop.com
Servings 4-6Category Dinner Recipes
- Heat olive oil in a 4- or 5-quart Dutch oven over medium heat. Add onion and fennel and sauté until translucent and starting to brown, about 10 minutes.
- Add the white wine, turn the heat up to high, and cook 3 to 5 minutes or until the alcohol has cooked off and most of the liquid has evaporated.
- While the wine cooks, pour the whole tomatoes and their juices into a large bowl and use your hands to crush the tomatoes.
CIOPPINO RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
- Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down.
- Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper.
- Add the seafood and cover with a lid, cook for about 5 to 10 minutes or until all the shellfish has opened and the shrimp and scallops are firm.
THE WORLD’S BEST CIOPPINO SOUP (FISH STEW!) – FLUNKING FAMILY
From flunkingfamily.com
Estimated Reading Time 50 secs
CIOPPINO RECIPE (FISH SOUP FROM CALIFORNIA) | EASY SEAFOOD ...
From fultonfishmarket.com
RECIPE CIOPPINO FISH STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SEAFOOD SOUP - LIDIA
From lidiasitaly.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