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.
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
Steps:
- In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.
- Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).
- Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.
- Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.
CIOPPINO
A wonderful seafood stew! Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 55m
Yield 13
Number Of Ingredients 18
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!
Nutrition Facts : Calories 317.5 calories, Carbohydrate 9.3 g, Cholesterol 163.9 mg, Fat 12.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 7.1 g, Sodium 755 mg, Sugar 3.7 g
More about "green chile cioppino recipes"
DAVE'S CIOPPINO RECIPE | BON APPéTIT
Web Jun 1, 2010 Cioppino Base Step 1 Heat 1/2 cup oil in each of 2 heavy large pots over medium-high heat. Add 4 cups onions and 10 chopped …
From bonappetit.com
5/5 (2)Servings 10-12
From bonappetit.com
5/5 (2)Servings 10-12
- Heat 1/2 cup oil in each of 2 heavy large pots over medium-high heat. Add 4 cups onions and 10 chopped garlic cloves to each pot. Sauté onion mixture in pots until soft but not browned, about 12 minutes. Mix 1 tablespoon fennel seeds and 1 1/4 teaspoons red pepper into each pot; cook 1 minute. Add 1 bottle wine to each pot; boil 15 minutes. Add 3 cans tomatoes with juice, 4 bottles clam juice, and 2 tablespoons tomato paste to each pot. Bring to boil, stirring occasionally. Boil 5 minutes, then reduce heat to medium and cook until base is slightly thickened, stirring often, about 30 minutes. Combine base from both pots in 1 very large bowl. Season with salt and pepper. Cool 2 hours. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Bring large pot of water to boil. Add 1 lobster. Boil 2 minutes. Using tongs, transfer lobster to large rimmed baking sheet. Repeat boiling with remaining 2 lobsters. Twist claws and connecting joints off each lobster body. Twist claws and connecting joints apart. Using lobster cracker or hammer, crack claws and joints, but leave meat in shells.
- Hold each lobster body; twist off tail. Using kitchen shears, cut hard membrane on underside of each tail in half lengthwise. Place tails, shell side down, on work surface. Using large knife, cut tails in half lengthwise (finish with shears, if necessary). Cut tail halves in half crosswise. Cut bodies in half; run under cold water to clean insides. Place all lobster pieces in bowl; chill no longer than 30 minutes.
- Heat 2 tablespoons oil in each of 2 heavy large pots over medium-high heat. Add 2 minced garlic cloves to each pot; stir 30 seconds. Add 12 clams, 12 mussels, and 1 cup cioppino base. Cover; bring to boil. Cook until clams and mussels open, 6 to 7 minutes. Transfer clams and mussels to large bowl (discard any that do not open).
INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
Web Jan 21, 2019 Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender. …
From foodiecrush.com
4.6/5 (253)Total Time 1 hr 10 minsCategory Main CourseCalories 373 per serving
From foodiecrush.com
4.6/5 (253)Total Time 1 hr 10 minsCategory Main CourseCalories 373 per serving
- Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
- 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.
- 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 10 minutes until the seafood is cooked and the shellfish open.
SIMPLE AUTHENTIC CIOPPINO RECIPE | FEASTING AT HOME
Web Nov 10, 2017 Heat oil in a large, heavy-bottom pot or dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring. Add the carrots, celery and garlic and continue sautéing for 5 more minutes. …
From feastingathome.com
From feastingathome.com
CIOPPINO (SEAFOOD STEW) | THE MEDITERRANEAN DISH
Web Nov 29, 2022 Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Add onion, fennel and salt. Saute until onion is translucent, 8-10 minutes. Add jarred red …
From themediterraneandish.com
From themediterraneandish.com
FAMOUS PHIL'S FISH MARKET CIOPPINO RECIPE | G-FREE FOODIE
Web Apr 22, 2018 Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes. Add the mussels, cover and steam until the just start to open, about 2 …
From gfreefoodie.com
From gfreefoodie.com
GREEN CHILI RECIPE {EASY + HEALTHY VERSION} – …
Web Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with foil or parchment paper and place the poblanos, garlic, jalapeño, and onion in the center. …
From wellplated.com
From wellplated.com
GREEN CHILE GUACAMOLE - BAREFEET IN THE KITCHEN
Web Oct 10, 2018 Instructions. Peel and chop the avocados into 1/2" pieces. Lightly mash with a fork, leaving plenty of chunks. Add the onion, green chile, cilantro, lime juice, salt, and pepper. Stir to combine and taste. …
From barefeetinthekitchen.com
From barefeetinthekitchen.com
CIOPPINO (SAN FRANCISCO SEAFOOD STEW) RECIPE - SERIOUS EATS
Web Dec 14, 2021 For the Cioppino: In a large 8- or 12-quart, heavy bottomed pot, heat olive oil over medium heat until shimmering. Add onion, fennel, garlic, red pepper flakes, and …
From seriouseats.com
5/5 (2)Category Entree, DinnerCuisine ItalianTotal Time 3 hrs
From seriouseats.com
5/5 (2)Category Entree, DinnerCuisine ItalianTotal Time 3 hrs
GREEN CHILE CIOPPINO - EASY COOK FIND
Web Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes.
From easycookfind.com
From easycookfind.com
HOW TO MAKE CIOPPINO: A LOOK AT THE WESTERN DISH - SUNSET …
Web Feb 7, 2022 These toasts make a great tool to scoop up the leftovers in the bottom of your cioppino bowl. 5 of 6 Annabelle Breakey Three-Cheese Garlic Bread You may want to …
From sunset.com
From sunset.com
CIOPPINO RECIPE - DINNER AT THE ZOO
Web Aug 19, 2021 Add the onion and fennel and cook for 4-5 minutes or until softened. Add the shallot, garlic and red pepper flakes and cook for 1 minute, stirring constantly. Add the …
From dinneratthezoo.com
From dinneratthezoo.com
CIOPPINO RECIPE | GOOP
Web 2 tablespoons chopped parsley. 1. Heat olive oil in a 4- or 5-quart Dutch oven over medium heat. Add onion and fennel and sauté until translucent and starting to brown, about 10 …
From goop.com
From goop.com
RECIPE: GREEN CHILE CIOPPINO - BERSAMAWISATA
Web BersamaWisata.com memberikan solusi kebutuhan wisata Anda, tiket pesawat, voucher hotel dan penginapan, kereta api, bus, rental mobil, aktivitas, pembayaran tagihan ...
From bersamawisata.com
From bersamawisata.com
CIOPPINO | THE COZY APRON
Web Preparation: Place a large soup pot over medium heat, and drizzle in about ¼ cup of olive oil; once the oil is hot, add in the diced onion and fennel, along with a couple of good …
From thecozyapron.com
From thecozyapron.com
SAN FRANCISCO CIOPPINO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Mar 9, 2023 Directions In a Dutch oven, heat oil over medium-high heat. Add fennel; cook until crisp-tender, 2-3 minutes. Add shallot and garlic; cook 1 minute longer. Add thyme, …
From tasteofhome.com
From tasteofhome.com
GREEN CHILE CIOPPINO | ALLRECIPES
Web Jul 20, 2022 Green Anaheim chiles provide a spicy twist to this flavorful cioppino recipe, packed with classic seafood favorites like shrimp, mussels, clams, scallops, lobster, and …
From hartcou.rtmuller.net
From hartcou.rtmuller.net
CIOPPINO - TASTES BETTER FROM SCRATCH
Web Apr 11, 2022 Remove shells and tails from shrimp and add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
Web Dec 20, 2022 Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside. In a large pot, heat ¼ cup of the oil over …
From onceuponachef.com
From onceuponachef.com
You'll also love