CIOPPINO
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
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
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.
QUICK CIOPPINO
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
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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.
CHEAPER CIOPPINO
Steps:
- Devein and peel shrimp, add the shrimp shells to a pot with water, halved onion with peel, chunked carrots, chunked celery bring to a boil and cook for about 20 minutes or until water level has been reduced by half. Strain with siv to retain stock. Place shrimp in a bowl with olive oil, salt and pepper. Thaw scallops in large bowl completely covered in milk. In a large pot, sauté onions, shallots and celery until the onions are clear. Add garlic and cook for 4 minutes. Add one cup of white wine and sauté on high heat for 5 minutes. Next add tomato Puree, Shell Stock, 2 Lemon Slices, ½ Lb of Lump Crab meat, Garlic Powder, Tomato Paste, Splash of Worcester Sauce, Splash of Balsamic Vinegar salt and pepper to taste, be sure to add enough pepper. Bring to a boil then reduce heat to low and cook for 2 hours stirring occasionally. Add Basil, keep leaves large. Before Serving, add the remaining crab meat, scallops (strained and dried, then seasoned with salt and pepper), then the shrimp and cook until pink. Once shrimp are cooked, it's done. Serve with Bread. *** Note: Of course I deviated from my own recipe... Instead of adding the fish to the sauce, get a large frying pan with olive oil and shallots. Add all fish, when 3/4 cooked add white wine, then combine with sauce.
A CHEAPER CIOPPINO
Food columnist Renee Enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level,
Provided by duonyte
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
- Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
- Stir in the tomatoes and wine and heat to a boil.
- Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
- Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
- Taste - if acidic, add the sugar.
- Serve garnished with the parsley.
Nutrition Facts : Calories 267, Fat 8.8, SaturatedFat 1.3, Cholesterol 75.3, Sodium 1014.9, Carbohydrate 17.5, Fiber 4.5, Sugar 9, Protein 27.1
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