Seafood Cioppino Stew Recipes

CIOPPINO

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!

EASY CIOPPINO SEAFOOD STEW RECIPE

Steps:

• Heat the oil in a large stockpot over medium heat.
• Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
• Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
• Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
• Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
• Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
• Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
• Season the Cioppino Seafood Stew to taste with more salt and red pepper flakes, if needed.
• Ladle the Cioppino Seafood Stew into bowls and serve.

CIOPPINO

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.

SEAFOOD CIOPPINO

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.

CIOPPINO (SEAFOOD STEW)

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 SEAFOOD STEW

Steps:

• Rinse the shrimp well. Peel, placing shells in a large saucepan that has a tightly fitting lid. Devein shrimp, cover, and refrigerate for later.
• Add the garlic, onion, celery, peppercorns and bay leaf to the saucepan. Cover with 4 cups of water. Bring stock to a simmer over medium high heat, When it reaches a simmer, turn heat to low. Cover and simmer for 45 minutes to 1 hour. Strain.
• 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.
• Stir the garlic into the vegetables. Cook until garlic is fragrant--about 30 seconds. Stir in the red wine vinegar. Cook until vinegar has almost completely evaporated. Add the wine and turn heat to medium-high.
• Simmer for a few minutes to allow the wine to reduce by about half. Stir in the tomato sauce, basil, oregano, fennel seeds (if using), red chili pepper flakes, sea salt, and black pepper.
• Slowly stir in the reserved stock. Bring to a simmer over medium-high heat. Add the white fish. Cook white fish for 2-3 minutes, then add the shrimp. When the shrimp and the white fish are almost tender, add the clams or mussels. Cover and steam for a few minutes, or until shells have opened.
• Taste and adjust seasoning. If any clams or mussels remain closed, discard them.

CIOPPINO

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.

SEAFOOD CIOPPINO STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.
• Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.
• Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.