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
SPICY FRESH SEAFOOD CIOPPINO
Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.
Nutrition Facts : Calories 259 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 1057mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.
CIOPPINO (SEAFOOD STEW)
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
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.
HEARTY CIOPPINO
This is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 5 minutes. Add oregano, parsley, and red-pepper flakes. Cook 1 minute. Add wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
- Add clams; cook, covered, for 10 minutes. Add mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add scallops, cod, squid, and shrimp to pan; simmer gently until seafood is cooked through, about 5 minutes. Gently stir in cooked clams and mussels; ladle into bowls, and serve.
SEAFOOD CIOPPINO
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion, garlic, and fish and cook for 1 minute. Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more.
- Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil. Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.)
- Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve.
Nutrition Facts : Calories 375 calorie, Fat 10 grams, SaturatedFat 4 grams, Carbohydrate 11 grams, Fiber 1 grams
HEARTY CIOPPINO
This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).
Provided by breezermom
Categories Healthy
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
- Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
- Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
- Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). Its fine if you want to go ahead and eat it -- it tastes great now! Serve with garlic bread or grilled focaccia.
Nutrition Facts : Calories 433.6, Fat 11.4, SaturatedFat 1.8, Cholesterol 155.4, Sodium 968, Carbohydrate 22.9, Fiber 4.8, Sugar 9.3, Protein 52.4
CIOPPINO
Make and share this Cioppino recipe from Food.com.
Provided by Jeff Hixson
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Heat oil in a stockpot over medium heat.
- Add onion, shallots and bell peppers.
- Cook while stirring until vegetables begin to soften.
- Add fennel and garlic and cook another 3 minutes while stirring.
- Add tomatoes,including juice, and break them up with a spoon.
- Add tomato paste and stir thoroughly until blended.
- Add wine, clam juice, water, lemon juice, parsley, bay leaves, red pepper flakes, thyme and oregano.
- Simmer, partially covered for 45 minutes.
- Add mussels, clams cover and cook for 5 minutes.
- Add remaining seafood, cover and cook another 5 minutes or until most clams and mussels open.
- Discard any that do not open.
- Remove from heat, cover for 5 more minutes more.
- Adjust seasoning.
Nutrition Facts : Calories 810.5, Fat 18.7, SaturatedFat 2.8, Cholesterol 216, Sodium 1113.5, Carbohydrate 42.8, Fiber 4.8, Sugar 13.2, Protein 58.7
SEAFOOD LOVERS' CIOPPINO RECIPE
Impress everyone at the dinner party with this Seafood Lovers' Cioppino Recipe. This tangy Seafood Lovers' Cioppino Recipe is full of flavor.
Provided by My Food and Family
Categories Shellfish
Time 30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat dressing in Dutch oven or large deep skillet on medium heat. Add onions, garlic and crushed pepper; stir. Cook 3 min. or until onions are crisp-tender, stirring frequently.
- Add mussels, clams and scallops; stir. Cook 5 min., stirring occasionally.
- Stir in broth and pasta sauce; bring just to boil, stirring frequently. Add shrimp; stir. Cook 5 min. or just until shrimp are tender, and mussel and clam shells are opened, stirring occasionally. Discard any unopened shells before serving soup.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
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