Cioppino Calabrese Recipes

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). Remove bay leaf. 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.

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!

CIOPPINO, CALABRESE

Steps:

• Sauce Base:.
• Chop or mince onions and garlic. Saute' in olive oil until translucent.
• Add diced tomatoes and 2 14oz cans water.
• Add tomato sauce or puree plus two 4oz cans water.
• Add 1 14oz can red wine.
• Add Italian seasoning to taste.
• Adj1ust amount of sauce depending on quantity and size of seafood.
• Seafood:.
• About 30 minutes before serving, add clams and mussels.
• 10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
• 5 minutes later, add prawns and oysters.
• When crab and prawn shells turn red and the clams open the dish is ready to serve.
• Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.

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.

CIOPPINO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the anchovies, bay leaf and red pepper flakes and cook until the anchovies begin to dissolve, about 2 minutes. Add the garlic, onions and some salt and pepper. Saute until the onions are translucent, 8 to 10 minutes. Stir in the tomatoes and parsley and use a wooden spoon to crush the tomatoes into bite-size pieces. Reduce the heat and simmer for 10 to 15 minutes to blend the flavors.
• Season the fish fillets and scallops with salt and pepper. Raise the heat under the skillet to medium. Add the mussels and clams and gently stir to combine. Cover and cook 4 to 5 minutes. Add the fish, shrimp and scallops and gently stir to combine. Cover and cook until the seafood is cooked and the shellfish are open, an additional 4 to 5 minutes. Stir in the lemon juice and serve immediately.

CIOPPINO

Steps:

• In a large skillet over medium-high heat, add clams and 1/2 cup white wine and cook until clams open, about 5 to 6 minutes (discard any clams that don't open). Remove clams and any liquid in the skillet and set aside. In the same skillet over medium-high heat, add mussels and 1/2 cup white wine and cook until mussels open, about 5 to 6 minutes (discard any mussels that don't open). Set aside.
• Preheat the oven to 400 degrees F. Place halibut skin-side down on a cedar plank that has been soaked in water for at least 30 minutes (alternately use a baking sheet). Season halibut with Espelette pepper, fennel pollen and salt. Roast until cooked through and flaky, 10 to 12 minutes.
• Meanwhile, in a large Dutch oven over medium heat, heat the oil. When shimmering, add onions and fennel bulb. Stir and cook until the onion is translucent, 3 to 4 minutes. Add garlic, tomatoes and remaining 1 cup white wine. Cover and simmer 15 minutes. Uncover, add shrimp and let steam from the heat of the liquid, 2 to 3 minutes.
• To serve, add mussels and clams and their broth to the tomato mixture. Place cioppino in a large serving bowl. Nestle halibut on top. Garnish with fennel fronds. Serve.

CIOPPINO, CALABRESE

Steps:

• Sauce Base 1 Chop or mince onions, and garlic. Saute in olive oil until translucent. 2 Add diced tomatoes and 2 cans water. 3 Add tomato sauce or puree plus 2 additional cans of water. 4 Add red wine (Use 14 oz can for measure). 5 Add Italian seasoning to taste. 6 Adjust amount of sauce depending on quantity and size of seafood. Seafood 1 About 30 minutes before you want to serve, add clams and mussels (if desired). 2 10 minutes later, add the cracked and clean live crabs. 3 5 minutes later, add the prawns and oysters (if desired). 4 When the crab shells turn red and the prawns are pink and the clam shells start to open, then it is ready to serve. 5 Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine (Chianti et al) and enjoy.

PORK ROAST CALABRESE

Steps:

• Preheat oven to 450 degrees F. Prepare pork loin to be stuffed by cutting 2 lengthwise slits along the side. Rub meat with garlic and sprinkle 1 tablespoon rosemary into slits.
• Stuff each opening with cheese, salami, prosciutto, parsley, capers (and anchovies if using). Tie meat with string to encase stuffing.
• Season with salt, pepper and remaining rosemary; place in roasting pan; pour olive oil over top. Roast for 20 minutes; lower temperature to 350 degrees F; continue to roast for 1 1/4 hours, turning occasionally. Remove from oven; let stand 15 minutes before slicing.

CHICKEN CALABRESE

Steps:

• Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.
• In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil.
• Salt and pepper as needed and simmer 30 minutes.
• Serve with rice or polenta.