Cioppino

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.

Recipe From foodnetwork.com

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

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

Recipe From allrecipes.com

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
Calories317.5 calories
Carbohydrate9.3 g
Cholesterol163.9 mg
Fat12.9 g
Fiber1.3 g
Protein34.9 g
SaturatedFat7.1 g
Sodium755 mg
Sugar3.7 g

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!


CIOPPINO



Cioppino image

Recipe From foodnetwork.com

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.


ITALIAN CIOPPINO



Italian Cioppino image

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

Recipe From allrecipes.com

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
Calories293.2 calories
Carbohydrate10.5 g
Cholesterol173.9 mg
Fat6.4 g
Fiber1.5 g
Protein41.4 g
SaturatedFat3 g
Sodium926.8 mg
Sugar4.2 g

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.


SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients: 20

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread

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



Cioppino image

Recipe From epicurious.com

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

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

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.


SEAFOOD CIOPPINO



Seafood Cioppino image

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

Recipe From allrecipes.com

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
Calories303.1 calories
Carbohydrate16.5 g
Cholesterol98.2 mg
Fat9.1 g
Fiber3.3 g
Protein34.3 g
SaturatedFat1.2 g
Sodium563.7 mg
Sugar3.1 g

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.


BEST CIOPPINO



Best Cioppino image

Cioppino. Excellent recipe. One of the easier recipes and a very good one. Love fish stock over clam juice. I used more fresh parsley on slices of French bread with garlic butter.

Recipe From allrecipes.com

Provided by bookgirl in the kitchen

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

Time 1h

Yield 3

Number Of Ingredients: 19

2 tablespoons olive oil
½ large onion, chopped
2 cloves garlic, minced
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
⅛ teaspoon red pepper flakes
½ bay leaf
1 cup dry white wine
1 (14 ounce) can diced tomatoes with juice
1 cup fish stock
salt and ground black pepper to taste
6 mussels, scrubbed and debearded
6 clams, scrubbed
1 (4 ounce) fillet halibut, cut into 2-inch pieces
10 small scallops
3 precooked crab legs, cracked
6 precooked tail-on shrimp
2 tablespoons chopped fresh parsley
Calories554.1 calories
Carbohydrate14.7 g
Cholesterol197.8 mg
Fat14.6 g
Fiber1.9 g
Protein70.5 g
SaturatedFat2 g
Sodium1303.6 mg
Sugar5.3 g

Steps:

  • Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes.
  • Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes.
  • Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper.
  • Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open.
  • Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.


SOUTHERN CALIFORNIA CIOPPINO



Southern California Cioppino image

This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.

Recipe From allrecipes.com

Provided by Becky Wergers

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 2h45m

Yield 8

Number Of Ingredients: 24

¼ cup olive oil
1 onion, chopped
4 stalks celery, chopped, with leaves
4 carrots, sliced
4 potatoes, peeled and cubed
1 tablespoon minced garlic
¼ cup chopped parsley
2 tablespoons chopped fresh cilantro
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
2 (8 ounce) jars clam juice
½ cup white wine
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon dried thyme
¾ teaspoon chili powder
⅛ teaspoon cayenne pepper
salt and pepper to taste
1 pound halibut steaks, cubed
1 pound medium shrimp - peeled and deveined
1 pound mussels, cleaned and debearded
2 pounds clams in shell, scrubbed
1 pound cooked crabmeat
1 pound bay or sea scallops, rinsed and drained
Calories475.6 calories
Carbohydrate37 g
Cholesterol181.5 mg
Fat11 g
Fiber6.6 g
Protein54.2 g
SaturatedFat1.4 g
Sodium942.5 mg
Sugar6.1 g

Steps:

  • Heat the oil in a large stockpot over medium heat. Stir in the onion, celery, carrots, potatoes, and garlic, and cook 5 to 10 minutes. Add parsley, cilantro, tomatoes, tomato juice, clam juice, white wine, basil, oregano, thyme, chili powder, cayenne pepper, salt and black pepper. Reduce heat and simmer for 2 hours.
  • Approximately 15 to 20 minutes before you are ready to serve the cioppino, stir in the fish, shrimp, mussels, clams, crab, and scallops. Continue to cook and stir approximately 5 minutes, or until the shrimp are pink and the clams and mussel shells have opened. Remove any unopened mussels or clams before serving.


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

Recipe From tasteofhome.com

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
Calories 205 calories
Fat3g fat (1g saturated fat)
Cholesterol125mg cholesterol
Sodium483mg sodium
Carbohydrate15g carbohydrate (8g sugars
Fiber3g fiber)
Protein29g protein. Diabetic Exchanges

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.


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.

Recipe From epicurious.com

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.




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Best-Ever Cioppino Recipe - How To Make Best-Ever Cioppino

Recipe From : delish.com
2020-03-06  · Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with salt and pepper. … ...
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  1. 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.
  2. 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.
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Cioppino (Fisherman's Stew) - Once Upon a Chef

Recipe From : onceuponachef.com
2019-07-30  · How to make Cioppino Begin by heating 4 tablespoons of the oil over medium heat. Add the shallots and cook until soft and translucent, about 5 minutes. Add the garlic and for 1 minute more. ...
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Category: Dinner
  1. 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.
  2. 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.
  3. 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.
  4. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
  5. 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.
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Ina Garten's Easy Cioppino Recipe | foodiecrush .com

Recipe From : foodiecrush.com
2019-01-21  · 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. Stir in the garlic, fennel seeds, … ...
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Cioppino Recipe - Simply Recipes

Recipe From : simplyrecipes.com
2021-02-09  · In a deep 8-quart covered pot, sauté onions and bell pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt … ... Show details


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  2. Add the fennel, onion, shallots, and salt and saute until the onion becomes translucent about 5-7 minutes.
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Simple Authentic Cioppino Recipe | Feasting At Home

Recipe From : feastingathome.com
2017-11-10  · Instructions Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring. Add the carrots, … ...
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  1. Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
  2. Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring.
  3. Add the carrots, celery and garlic and continue sautéing for 5 more minutes. Season with salt, pepper and chili flakes. Add the tomato paste and stir one minute. Add the tomatoes and their juices to the pot, along with the wine. Let the wine reduce by half, then add the stock and bay leaves.
  4. Either add 6 cups fish stock or 6 cups chicken stock ( see notes) and bring to a simmer. Taste and adjust salt.
  5. Please see notes for adding more depth. Once the carrots are tender, the broth is ready (it will only take about 10 more minutes to cook the fish, so often I’ll let the broth “rest” on the stove until right before serving. ) You could also make this ahead and refrigerate.
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San Francisco Fish Stew (Cioppino) Recipe - Chowhound

Recipe From : chowhound.com
2018-02-01  · Cioppino is an Italian-American seafood stew that originated in San Francisco in the 1930s, when fishermen brought their fresh catch to the docks and a little bit of everything was added to the soup pot the workers shared—which is one urban-legend explanation for the name; some sources claim “cioppino… ...
5/5 (1)
Total Time: 1 hr 30 mins
Category: Soup, Dinner
  1. 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.
  2. 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.
  3. Add the onions and a pinch of salt and sauté for about 5 minutes, or until onions are soft and translucent.
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Cioppino (Just Like San Francisco!) - Rasa Malaysia

Recipe From : rasamalaysia.com
2020-07-02  · Originated from San Franciso, Cioppino is a seafood stew in tomato-based soup with a ton of fish and shellfish in the recipe: fish, shrimp, clam, mussel, squid, … ...
4.8/5 (11)
Category: American Recipes
Cuisine: Seafood
Total Time: 50 mins
  1. 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.
  2. 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.
  3. 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.
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Cioppino Recipe - Chef Billy Parisi

Recipe From : billyparisi.com
2019-10-29  · Cioppino Recipe is loaded with fresh seafood and cooked in a delicious tomato and vegetable broth and served up with parsley. In a large pot over medium heat, add in the olive oil. Next, … ...
Ratings: 8
Servings: 6
Cuisine: Italian
Category: Main
  1. Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.
  2. Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned.
  3. Pour in the stock and tomatoes and stew over low heat for 20 minutes. Season well with salt and pepper.
  4. In a large pot of boiling salted water, batch-cook the seafood from whatever takes the longest amount of time to cook to the shortest.
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Cioppino Recipe | Food Network

Recipe From : foodnetwork.com
2015-06-02  · Add the garlic mixture, lower the heat and simmer for 2 to 3 hours. Set aside until ready to use. For the cioppino: In a large saute pan, melt the butter over medium … ...
5/5 (3)
Author: John Olivieri and Aldo's
Servings: 2
Category: Main-Dish
  1. For the sauce: Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic. In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine. Season with salt and pepper, to taste. Add the garlic mixture, lower the heat and simmer for 2 to 3 hours. Set aside until ready to use.
  2. For the sauce: Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic. In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine. Season with salt and pepper, to taste. Add the garlic mixture, lower the heat and simmer for 2 to 3 hours. Set aside until ready to use.
  3. For the cioppino: In a large saute pan, melt the butter over medium heat. Add the garlic and chili flakes and stir to combine, but do not brown the garlic.
  4. Raise the heat to high and add the fish fillets, shrimp, mussels and clams and cook until the mussel and clam shells open. Pour in the marinara sauce and the white wine. Stir in the calamari and crab legs and cook for an additional 2 minutes. Make sure the sauce is not too thick or thin.
  5. Transfer the cioppino to a large bowl and garnish with shredded crabmeat, Parmesan and parsley. Serve with a portion with a single slice of fugasa bread.
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Cioppino with Mussels Recipe - Andrew Zimmern | Food & Wine

Recipe From : foodandwine.com
2013-12-07  · In the pot, heat the olive oil until shimmering. Add the leek, fennel, celery, oregano and crushed red pepper and cook over moderately high heat, stirring, until the vegetables have softened, … ...
5/5 (760)
Category: Seafood Recipes
Servings: 6-8
Total Time: 1 hr 10 mins
  1. In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes. Add the cherry tomatoes and cook until the skins loosen and the tomatoes soften, about 3 minutes. Stir in the wine and simmer over moderate heat until reduced by half, about 8 minutes.
  2. In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic and basil and cook over moderately high heat, stirring, until the shallot is translucent, about 2 minutes. Add the cherry tomatoes and cook until the skins loosen and the tomatoes soften, about 3 minutes. Stir in the wine and simmer over moderate heat until reduced by half, about 8 minutes.
  3. In the pot, heat the olive oil until shimmering. Add the leek, fennel, celery, oregano and crushed red pepper and cook over moderately high heat, stirring, until the vegetables have softened, about 3 minutes. Pour in the tomato broth and bring to a simmer. Add the clams, cover and cook for 5 minutes, shaking the pot occasionally. Stir in the mussels and shrimp. Season the snapper with salt and place it on top of the stew; press gently to partially submerge it. Cover and cook until the fish is just white throughout, about 6 minutes.
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How To Make Cioppino Recipe | Health.com

Recipe From : health.com
2020-04-01  · Recipes; Cioppino; Cioppino. Rating: Unrated. Be the first to rate & review! This technique takes the intimidation out of cooking shellfish. As long as you add each type at its indicated … ...
Servings: 4
Total Time: 35 mins
  1. Heat oil in a large Dutch oven over medium-high; swirl to coat. Add onion and fennel; cook, stirring often, 1 minute. Add garlic; reduce heat to medium, cover, and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in wine, stock, basil, red pepper, and tomatoes; increase heat to medium-high, cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.
  2. Heat oil in a large Dutch oven over medium-high; swirl to coat. Add onion and fennel; cook, stirring often, 1 minute. Add garlic; reduce heat to medium, cover, and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in wine, stock, basil, red pepper, and tomatoes; increase heat to medium-high, cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.
  3. Increase heat to medium-high. Add clams to skillet; cover and cook 2 minutes. Sprinkle scallops with salt and pepper. Add scallops; cover and cook 2 minutes. Add shrimp and mussels; cover and cook until clams and mussels open, about 4 minutes. Discard any unopened shells. Gently stir in lemon juice, and, if desired, sprinkle with basil.
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Pasquale Sciarappa - Cioppino Recipe | Facebook

Recipe From : facebook.com
Hello, everybody. Today, I'm happy for my dish and we make a chopino. Chopino in Italy, we call it the peche. In this dish, it's good for Christmas. ... Show details


Authentic Italian Cioppino Seafood Stew Recipe (Crowd Pleaser)

Recipe From : thewellessentials.com
2020-01-06  · What Is Cioppino? Cioppino seafood stew is a traditional Italian-American “fishermen’s stew” that is native to San Francisco. Traditionally cioppino seafood stews were made as a peasant … ...
5/5 (120)
Category: Entree
Servings: 6
Total Time: 45 mins
  1. Add the olive oil to the sauce pan and allow it to heat up for a minute before adding the chopped white onion, and garlic to the sauce pan.
  2. Add the olive oil to the sauce pan and allow it to heat up for a minute before adding the chopped white onion, and garlic to the sauce pan.
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Cioppino Recipe | MyRecipes

Recipe From : myrecipes.com
2013-09-07  · Step 1. Heat oil in a large Dutch oven over medium-high heat. Add fennel and next 3 ingredients (through garlic); sauté 5 minutes or until fennel is tender. Add wine; cook, uncovered, 2 minutes. Stir in oregano, red pepper, and tomatoes. Bring … ...
Servings: 8
Total Time: 34 mins
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160 Best Cioppino Recipes ideas | cioppino, recipes ...

Recipe From : pinterest.com
Dec 25, 2020 - Explore Richard Morris's board "Cioppino Recipes", followed by 2148 people on Pinterest. See more ideas about cioppino, recipes, seafood recipes. ...
166 pins
2.2K followers
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17 Cioppino recipes ideas | cioppino recipe, cioppino, recipes

Recipe From : pinterest.com
Dec 6, 2017 - Explore Judy Hall's board "Cioppino recipes" on Pinterest. See more ideas about cioppino recipe, cioppino, recipes. ...
17 pins
65 followers
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7 Best Cioppino Recipe ideas | cioppino recipe, cioppino ...

Recipe From : pinterest.com
Nov 16, 2018 - Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from salt-water ocean; in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. See more ideas about cioppino recipe, cioppino, seafood recipes. ...
7 pins
6.9K followers
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