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.
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.
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
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
CRAB CIOPPINO
Steps:
- In an 8-quart kettle or pot, heat the olive oil and saute the onions until transparent. Add the garlic and saute until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth, and live crabs.
- To simmer at low heat for about 5 minutes. Add shrimp, clams, mussels and cook for 2 more minutes. Serve in a bowls and sprinkle with fresh parsley. Add salt, pepper, and red pepper flakes, to taste.
- If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, shrimp, and mussels.
- *Fresh crab usually has yellowish matter under the shell in the center of the body, called crab butter, or fat, or mustard. It is edible and considered quite tasty.
- Warm heavy skillet on medium heat. Add olive oil and diced onion. When onion becomes transparent, add the garlic and cook until lightly brown. Add tomatoes, basil leaves, salt and pepper, and simmer for 45 minutes.;
CIOPPINO
The cioppino at Anchor Oyster Bar in San Francisco is a showstopper - a beautiful, long-simmered tomato sauce thinned with clam juice and packed with a mix of excellent seafood. Work with whatever seafood is best where you are, though Dungeness crab in the shell is nonnegotiable for the Anchor's owner and chef, Roseann Grimm, the granddaughter of an Italian crab fisherman. Replicating her dish at home involves a lot of work, but the results are beyond delicious. To get ahead, you can make the marinara base and roasted garlic butter up to a couple days before. A half hour or so before you're ready to sit down and eat, bake the garlic bread and cook the seafood. Don't forget crab crackers - you'll need them at the table to get to the crab meat - and plenty of napkins!
Provided by Tejal Rao
Categories seafood, soups and stews, main course
Time 2h30m
Yield 3 to 4 servings
Number Of Ingredients 30
Steps:
- Toast the star anise by stirring frequently in a small skillet over medium heat until fragrant, about 3 minutes. Set aside.
- Make the marinara base: Add the onion, garlic cloves, bell pepper and olive oil to a food processor and pulse until finely chopped. (Or, finely chop the vegetables by hand, then add to the pot along with the oil.) Add the mixture to a large pot and cook over medium, stirring occasionally, until soft, translucent and light golden in places, about 5 minutes. Add the Bloody Mary mix, canned tomatoes and juices and tomato sauce. Get every last drop from the cans by swirling a splash of water into each one and tipping the remnants into the pot. Add the toasted star anise, oregano, basil, thyme, sugar and bay leaf, and stir to combine. Bring to a boil over medium-high, then reduce the heat to medium-low and simmer gently, uncovered, for 1 hour, stirring often so the bottom of the pot doesn't burn. (Makes 7 1/2 cups; see Tip.)
- While sauce simmers, roast the garlic: Heat oven to 375 degrees. Slice the whole garlic heads in half crosswise. Divide garlic, cut-sides up, between two pieces of aluminum foil, large enough to wrap the garlic up like two presents. Drizzle with olive oil, then wrap tightly. Set the foil packets on a baking sheet and roast for 1 hour, until the garlic is light brown and tender all the way through.
- Make the garlic butter: Once cool enough to handle, squeeze the garlic cloves out, discarding the skins. (You should have about 1 cup of roasted garlic.) Add to a food processor along with the softened butter and pulse until smooth and creamy. Or, smash the garlic to a paste and mix with the softened butter. (Makes 1 1/2 cups; see Tip.)
- Make the garlic bread: Heat oven to 400 degrees. Spread 1/2 cup garlic butter on the cut sides of bread and season with salt and pepper. Set the bread, buttered-sides up on a foil-lined baking sheet and bake until toasted and golden in spots, about 15 minutes. As soon as the garlic bread comes out of the oven, sprinkle it with dried oregano and the Parmesan. Cut into large pieces, then wrap the foil from the baking sheet around them to keep warm.
- While the bread bakes, make the cioppino: In a large Dutch oven or wide, heavy pot, add 4 cups of the marinara sauce, plus the clam juice, thyme sprigs and red-pepper flakes. Season generously with salt and pepper and heat over medium-high until simmering, about 5 minutes.
- Separate the legs and claws from the crab bodies. Once the sauce is simmering, gradually add the seafood, starting with the crab bodies. Cook for a couple minutes, then add the crab legs and claws to the pot and cook, stirring occasionally, for about 5 minutes.
- Add the clams, nestling them into the sauce around the edges, like numbers on a clock, cover with a lid and cook for about 6 minutes. Give the mixture a stir then add the mussels, in the same fashion as the clams. Cover and cook for another 3 minutes. Once the clams start to open, add the fish, gently nestling it into the sauce, and set the shrimp right on top to let them steam gently. Add 2 tablespoons of the garlic butter, put the lid back on and simmer until the fish cooks through and the shrimp get plump, about 5 minutes.
- To serve, transfer the cioppino to a deep serving bowl, being careful not to break up the delicate cooked fish. Perch the crab legs and claws on top and sprinkle with parsley. Serve with warm garlic bread on the side.
SEAFOOD CIOPPINO
True Seafood lover's comfort food! Brings back childhood memories of Bodega Bay and buckets of steaming fresh stew! Serve with crusty french bread, sour dough is the most authentic, and plenty of napkins. Maybe even pass bibs around.
Provided by Bev in NY
Categories Stew
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a very large, heavy pot, over medium-high heat.
- Add onion and garlic and saute until soft, stirring frequently.
- Pour in tomatoes and white wine.
- Season with parsley, basil, salt, pepper and the bay leaf.
- Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
- Add clams, scallops, clams, crab legs and shrimp to the pot.
- Cover, and cook over medium heat until clams open.
- Scoop portions into large bowls to serve.
Nutrition Facts : Calories 254.6, Fat 4.9, SaturatedFat 0.7, Cholesterol 124.5, Sodium 1540.3, Carbohydrate 14.7, Fiber 2.5, Sugar 6.7, Protein 35.3
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
More about "crab and seafood cioppino recipes"
FAMOUS PHIL'S FISH MARKET CIOPPINO RECIPE | G-FREE …
From gfreefoodie.com
THE BEST SAN FRANCISCO STYLE CIOPPINO RECIPE
From thespeedygourmet.net
EASY CIOPPINO RECIPE | CHEF DENNIS
From askchefdennis.com
SEAFOOD CIOPPINO SOUP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
CIOPPINO RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CRAB & COD CIOPPINO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SAN FRANCISCO CIOPPINO SEAFOOD STEW RECIPE - THE …
From thespruceeats.com
DUNGENESS CRAB CIOPPINO RECIPE | FATHOM SEAFOOD
From fathomseafood.com
5/5 (1)Total Time 1 hr 30 minsCategory EntreeCalories 550 per serving
CRAB AND SEAFOOD CIOPPINO : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine EuropeanCategory Main-DishServings 6Total Time 1 hr 5 mins
CIOPPINO MONTEREY RECIPE
From gym.confcommercio.ap.it
HOW TO MAKE CLASSIC CIOPPINO - HOW TO FEED A LOON
From howtofeedaloon.com
CIOPPINO WITH FENNEL AND SAFFRON | FOOD & WINE
From foodandwine.com
CIOPPINO - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
DUNGENESS CRAB CIOPPINO - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
SAN FRANCISCO CIOPPINO SEAFOOD STEW - HOUSE OF NASH EATS
From houseofnasheats.com
OLD BAY CRAB CAKES RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
CIOPPINO (SAN FRANCISCO SEAFOOD STEW) - SERIOUS EATS
From seriouseats.com
ALIOTO'S CRAB CIOPPINO RECIPE | COOKING CHANNEL
From cookingchanneltv.com
SAN FRANCISCO CIOPPINO RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
CIOPPINO - EASY FAMILY-FRIENDLY RECIPES ANYONE CAN MAKE!
From kitchendreaming.com
ITALIAN CRAB CIOPPINO RECIPE | CAMERON'S SEAFOOD
From cameronsseafood.com
CIOPPINO MONTEREY RECIPE
From etp.edicasa.tv.it
CIOPPINO (SAN FRANCISCO SEAFOOD STEW), INSTANT POT
From wildwomankitchen.com
QUICK CRAB CIOPPINO RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CIOPPINO SEAFOOD STEW - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
21 SEAFOOD CIOPPINO RECIPE SLOW COOKER - SELECTED RECIPES
From selectedrecipe.com
CIOPPINO, A HEARTY SEAFOOD STEW - GREAT EIGHT FRIENDS
From greateightfriends.com
RED WINE SEAFOOD CIOPPINO | ST. SUPéRY ESTATE VINEYARDS & WINERY
From stsupery.com
EASY SEAFOOD CIOPPINO RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CIOPPINO - DELICIOUS SEAFOOD SOUP - COOKTHESTORY
From cookthestory.com
CRAB AND ITALIAN SAUSAGE CIOPPINO - CRAB-O-LICIOUS.COM
From crab-o-licious.com
EASY SHELLFISH CIOPPINO RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
HOW TO MAKE CIOPPINO: A LOOK AT THE WESTERN DISH - SUNSET …
From sunset.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