- 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
I have been making this for so long, can't recall where it came from. I have a few "more complicated" recipes, but this is SO tasty , SO quickly, that it is the one I make most often.
Provided by NurseJaney
Yield 4 serving(s)
Number Of Ingredients 12
- Heat oil in large, heavy pot over medium-high heat.
- Add next 4 ingredients; saute 6 minutes.
- Add tomatoes, clam juice, and wine; bring to boil.
- Reduce heat to medium; simmer 18 minutes, stirring occasionally.
- Add all seafood and 2 tablespoons parsley.
- Simmer until seafood is opaque in center, about 3 minutes.
- Season to taste with salt and pepper.
- Ladle into bowls and sprinkle with parsley.
- Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.
A steamy bowl of fisherman's stew takes the chill off a rolling fog or a cold winter's night. A cinch to make, cioppino calls for seafood that cooks largely unattended and in a single pot.
Provided by Martha Stewart
Number Of Ingredients 14
- Heat oil in a large pot over medium-high heat. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper flakes, and cook for 1 minute. Add wine, and simmer for 1 minute. Stir in tomatoes, juices, and water. Cover, and simmer for 25 minutes. Add seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard unopened shells and thyme sprigs.) Garnish with parsley, and serve immediately.
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- 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.
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- Add the onion and Cook until softened. Stir in the garlic. 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.
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- 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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- Heat oil in a soup pot or Dutch oven over medium-high heat. Add garlic and next 5 ingredients. Sauté 3 minutes. Stir in tomato sauce and clam juice. Bring mixture to a boil. Add clams, and cook 3 minutes. Stir in remaining seafood, and simmer 5 minutes or until cooked. Discard any clams or mussels that do not open.
- Wine note: Try Robert Mondavi Private Selection Fumé Blanc. In the mood for red? Choose Ravenswood Lodi Zinfandel.
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Top Asked Questions
What's the best way to make a cioppino?Add garlic, oregano, and red pepper flakes and season with salt and pepper. 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. Add tomatoes, clam juice, water, bay leaves, and orange zest (if using).
What kind of seafood is used in cioppino?The most beloved ingredients in cioppino are obviously the seafood. As to which seafood, that’s totally your choice and can include any combination of: Ina keeps this seafood cioppino recipe simple by calling form shrimp, cod, scallops and mussels.
How did cioppino get its name in Italy?The name of the dish comes from the classic seafood soup from the Liguria region called ciuppin, which is somewhat similar to cioppino, only without the tomato sauce. It may have some tomatoes, but considerably fewer than in cioppino.
How big of a can of tomatoes do you need for cioppino?The cioppino was the main course. (Followed by a creme brulee.) I did make a few changes, but as other people have mentioned, the beauty of this recipe is its flexibility! I like my cioppino very tomato-based, so even though I halved the recipe, I put in a 28-oz can of tomatoes, as well as a 14-oz can of tomato sauce.