SAN FRANCISCO-STYLE CIOPPINO
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
- For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
- To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
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.
SEAFOOD CIOPPINO
This is as good as any restaurant's version! Serve with rice and a nice salad.
Provided by DeeDee Henderson
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 2h45m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 16.5 g, Cholesterol 98.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 34.3 g, SaturatedFat 1.2 g, Sodium 563.7 mg, Sugar 3.1 g
CIOPPINO A LA SOUTH BEACH
An Italian favorite to be enjoyed by all SBD phases. It's light, filling, refreshing, and delicious. NOT a fishy tasting or stinky soup. Creamy but without the fat since you will be using tomato sauce that's organic and not sugared down.
Provided by SuzsterSBD
Categories Clear Soup
Time 1h
Yield 1 cup servings, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
- Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
- Add eggplant chunks and cook until slightly translucent. May need more water.
- Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
- Once simmering again add tilapia.
- Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
- Add seasonings, oregano, and taste to check levels of salt and spices.
- Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
- Let cool and sit for about 20 minutes for flavors to blend.
CRAB CIOPPINO A LA MARY PANIZERRA
My family had a summer home at Dillions Beach, California. Just south of Bodega Bay, California. When growing up we ate often in a small Italian settled town called Occidential. Mary Panizzera's Union Hotel was the place where my family and friends would always converge for a big feast, just before Christmas, when the fresh dungeness crabs were available in nearby Bodega Bay.
Provided by kmergirl
Categories Crab
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot brown onion, garlic and parsley in olive oil. When onions are translucent, add tomato sauce and stewed tomatoes.
- Add sherry, mushrooms and seasonings. simmer 15 minutes
- Add shark or ling cod, in two-inch square chunks. Allow to simmer on low heat for 1 to 2 hours, stirring occasionally. 20 minutes before serving, add crab, clams and shrimp. Stir pot occasionally. When clams have popped open its done, serve over linguini.
Nutrition Facts : Calories 897.5, Fat 25.6, SaturatedFat 4.1, Cholesterol 84, Sodium 820.9, Carbohydrate 124.5, Fiber 14.7, Sugar 9.3, Protein 42.2
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