Joyces Cioppino 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.

JOYCE'S CIOPPINO

Steps:

• In a deep, large stock pot, saute onion, celery, red bell pepper and garlic in oil until tender.
• Add tomatoes, marinara sauce, chicken broth, clam juice, wine and all the seasonings. Bring to a boil, then cover and simmer on low for 30 minutes.
• Remove the legs and claws from the whole crab, then remove crab meat from body and reserve for cioppino. (You can always skip this step and buy fresh lump crab in lieu of a whole crab, however it's very appealing to see the crab legs in your bowl!)
• Prepare the rest of the seafood while broth is simmering. Cube the fish, scrub the clams & mussels. Rinse your shrimp and devein and remove tails, if necessary. I have made my cioppino with raw shrimp before, but it's so much more work this way. I now use large frozen shrimp (thawed) with the tails removed and already deveined.
• Add fish, clams, mussels, and bring to a boil, cook 5 minutes, add scallops. After 2-3 more minutes the clams & mussels should be opening. (If you buy the frozen cooked clams, (Pana Pesca), they will already be opened). Then add the crab legs, claws, crabmeat and shrimp for 3 minutes more.
• Serve with crusty sourdough bread, real butter and your favorite wine. Enjoy!

CHEF JOHN'S CIOPPINO

Steps:

• Combine butter and olive oil in a large Dutch oven over medium-low heat.
• Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
• Stir wine into onion mixture; increase heat to high and bring to a simmer.
• Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
• Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
• Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
• Stir in fresh parsley and basil; season with salt and pepper to taste.

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.