Cioppino Stew Recipes

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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



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



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



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

Cioppino is a deliciously briny seafood stew, and our recipe definitely fits the bill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 22

1/2 cup olive oil, divided
1 large onion, coarsely chopped (about 2 1/2 cups)
1 medium fennel bulb, trimmed and thinly sliced
4 cloves garlic, minced
2 1/2 teaspoons fresh thyme leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
Pinch of saffron
1 (28-ounce) can whole tomatoes with juice, crushed
1 1/4 cups dry white wine
1 cup bottled clam juice
1 pound cockles or Manila clams, scrubbed well
1 pound mussels, scrubbed well and debearded
1 pound skinless firm white fish fillets, such as halibut, cut into 1 1/2-inch pieces
1 1/4 pounds large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1/2 cup loosely packed flat-leaf parsley leaves
3 (2-inch) pieces orange zest, coarsely chopped
1/4 cup freshly squeezed orange juice
2 tablespoons capers, rinsed
Grilled bread, for serving

Steps:

  • Heat 1/4 cup olive oil in a low, wide stockpot over medium heat. Add onion, fennel, and garlic. Cook until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, bay leaf, and saffron.
  • Add tomatoes and their liquid, wine, clam juice, and 1 1/4 cups water, and bring to a simmer.
  • Add clams and mussels; cover, simmering until shells open, 3 to 5 minutes. Season fish and shrimp with salt and pepper, and add to the pot. Cover, and simmer until fish is opaque and shrimp turn pink and begin to curl, 2 to 3 minutes.
  • In a small food processor, combine parsley, orange zest, orange juice, capers, and remaining 1/4 cup olive oil; process until smooth.
  • Remove pot from heat. Taste and adjust for seasoning. Serve with a dollop of the parsley mixture and the grilled bread.

ITALIAN CIOPPINO



Italian Cioppino image

Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 8

Number Of Ingredients 17

3 tablespoons unsalted butter
1 cup chopped onion
3 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans diced tomatoes
¾ cup white wine
½ cup water
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 bay leaves
1 ¼ pounds cod fillets, cut into chunks
1 pound large shrimp, peeled and deveined
1 pound bay scallops
10 small clams in shell, scrubbed
10 mussels, cleaned and debearded

Steps:

  • Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
  • Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
  • Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g

CIOPPINO



Cioppino image

A very tasty fish stew. This is the original recipe but my husband is allergic to shrimp so I prepare it with scallops or fish with the same delicious results. I also add about 1 teaspoon of crushed red pepper for a bit more spiciness.....which is how we like it. I have also served this over angel hair pasta.

Provided by dojemi

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 1/4 cups chopped onions
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups bottled clam juice
2 1/2 cups crushed tomatoes, with added puree
1 cup dry white wine
2 (6 1/2 ounce) cans chopped clams, drained, and liquid reserved
1 lb uncooked large shrimp, peeled and deveined
1 (6 ounce) can crabmeat, drained
1/2 cup chopped basil
cayenne pepper, to taste
salt, to taste
black pepper, to taste
1 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat oil in large pot over medium heat.
  • Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
  • Add tomatoes, clam juice, wine and liquid reserved from clams.
  • Increase heat and boil till slightly thickened (about 15 minutes).
  • Add clams, shrimp and crabmeat.
  • Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
  • Season to taste with salt and pepper.
  • A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.

Nutrition Facts : Calories 398.1, Fat 16.1, SaturatedFat 2.2, Cholesterol 192.9, Sodium 1876.2, Carbohydrate 13.2, Fiber 1.8, Sugar 2.8, Protein 38.5

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

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From thekitchykitchen.com


CIOPPINO SEAFOOD STEW RECIPE - SIMPLY SO HEALTHY
For the stew: Heat a large soup pot or dutch oven over medium-high heat. Add butter. When butter has melted and stopped foaming, add the onion, celery, and red pepper. Cook, stirring occasionally, until edges of onion begin to brown. Turn heat to medium-low, then continue cooking until vegetables are tender.
From simplysohealthy.com


CIOPPINO RECIPE (FISH SOUP FROM CALIFORNIA) | EASY SEAFOOD STEW …
Heat the olive oil in a Dutch oven set over medium heat until hot. Add the fennel, onion, and a pinch of salt, sweating until softened, 6-8 minutes. Add the garlic, fennel seeds, and crushed red pepper; cook and stir until fragrant, about 1 minute. Stir in the tomatoes (and their juice), stock, wine, and some salt and pepper to taste.
From fultonfishmarket.com


CIOPPINO SEAFOOD STEW | CHEF AND SPOON
2021-10-31 Our faves to add: halibut, shrimp, snow crab claws and mussels. Cioppino is a hearty stew that fully satisfies and warms the bones. It’s layered cooking, adding the seafood one by one into the broth – the longer it takes to cook, the earlier it goes in. When its all done, the seafood and broth mingle for layoured flavours and a different ...
From chefandspoon.com


CIOPPINO RECIPE | EATINGWELL
Directions Step 1 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, …
From eatingwell.com


CIOPPINO (FISHERMAN’S STEW) - ZIMMY'S NOOK
2020-10-09 Instructions. Heat the oil in a large pot over medium heat. Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes. Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute.
From zimmysnook.ca


CIOPPINO (ITALIAN SEAFOOD STEW) - PLATINGS + PAIRINGS
2021-04-07 How to make Cioppino Begin by sauteing the fennel and onion in a large pot in some oil over medium heat. Once they’re soft, add in the garlic and red pepper flakes. Next, you’ll stir in the tomatoes, seafood stock, wine, salt, and pepper. Lower the heat once it begins to boil and let the base simmer for 30 minutes.
From platingsandpairings.com


CIOPPINO, THE FISHERMEN’S STEW - WHISK & SHAKE
2022-01-26 Directions. Step 1 In a large pot or braising pan on medium heat, add olive oil and sauté onions and garlic for 5 minutes until soft. Add dried basil, dried oregano, chili flakes, salt and bay leaf and sauté for a minute. Step 2 Pour in white wine and cook down until reduced by …
From whiskandshake.com


CIOPPINO: ITALIAN-STYLE 'FISH' STEW [VEGAN] - ONE GREEN PLANET
Add the tofu, mushrooms, and onion. Sauté for a couple of minutes, then mix in the diced tomatoes. Reduce heat. Add the garlic, balsamic vinegar, and herbs. Season with salt and pepper. Let cook ...
From onegreenplanet.org


EASY SEAFOOD CIOPPINO RECIPE - THE SUBURBAN SOAPBOX
2021-12-13 Cook for 1 minute. Add the red pepper flakes, oregano and tomato paste. Cook the mixture until the tomato paste turns a deep red color. Stir in the wine and deglaze the pan scraping up any brown bits on the bottom of the pan with a wooden spoon. Continue cooking until the wine is reduced by half.
From thesuburbansoapbox.com


CIOPPINO RECIPE - DINNER AT THE ZOO
2021-08-19 How do you make cioppino? Start by preparing your base of onions, fennel, garlic, tomatoes, white wine and seafood broth. Let the mixture simmer for about 30 minutes, so the flavors have time to develop. Add the crab, clams and mussels to the pot and cook for a few minutes. Next, add the fish, scallops and shrimp.
From dinneratthezoo.com


THE BEST CIOPPINO RECIPE IN THE WORLD - CULLY'S KITCHEN
2022-03-01 Cook for 6 minutes, or until fennel and shallots are tender and transparent. Season with salt and pepper after adding the garlic, oregano, and red pepper flakes. Cook for another minute or until aromatic. Allow 3 to 5 minutes for the wine to decrease by half, scraping away browned parts with a wooden spoon.
From cullyskitchen.com


CIOPPINO {FISHERMAN'S STEW} - THE SEASONED MOM
2022-04-01 Heat 2 tablespoons of olive oil in a Dutch oven or large soup pot over medium-high heat. When the oil shimmers, add the bell pepper, onion, and celery. Cook, stirring regularly, until the vegetables start to soften, about 5-7 minutes. Add the garlic and tomato paste; cook, stirring constantly, for 1 more minute.
From theseasonedmom.com


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