A Cheaper Cioppino Recipes

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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.

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

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.

QUICK CIOPPINO



Quick Cioppino image

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

3 tablespoons olive oil
2 cups onions, finely chopped
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
1/4 teaspoon red pepper flakes, crushed
1 (28 ounce) can crushed tomatoes in puree
2 (8 ounce) bottles clam juice
3/4 cup dry white wine
12 ounces halibut fillets, cut in 1-inch pieces
1/2 lb medium shrimp, peeled and deveined
1/2 lb bay scallop
1/8 cup fresh parsley, chopped

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)



Cioppino (Seafood Stew) image

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

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

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



CHEAPER CIOPPINO image

Categories     Soup/Stew     Shellfish     Stew     Dinner

Yield 8 People

Number Of Ingredients 18

1 Large Onion
Minced Garlic
1 Shallot
Lemon
Worcester Sauce
Celery
Carrots
Unpeeled Shrimp
1 Pound Lump Crab Meat
Scallops
Balsamic Vinegar
White Wine
Tomato Puree
Tomato Paste
Garlic Powder
Baby Potatoes
Fresh Basil
Milk

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



A Cheaper Cioppino image

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

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup sliced mushrooms
1 tablespoon mixed Italian herbs
1 garlic clove, minced
1/4 teaspoon salt (optional)
1/4 teaspoon red pepper flakes
fresh ground black pepper
2 (16 ounce) cans low-sodium diced tomatoes, with their liquid
1/3 cup dry red wine (or to taste)
12 ounces white fish fillets (mahi-mahi, halibut, cod suggested)
1 (6 ounce) jar roasted red peppers, drained and chopped
1 (6 ounce) can all-white crabmeat
8 -12 cooked shrimp, tails removed (optional)
1 teaspoon sugar (optional)
chopped fresh parsley (garnish)

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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