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.
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
QUICK CIOPPINO
A steamy bowl of fisherman's stew takes the chill off a rolling fog or a cold winter's night. A cinch to make, cioppino calls for seafood that cooks largely unattended and in a single pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic, and cook for 4 minutes. Add thyme, salt, pepper, and red-pepper flakes, and cook for 1 minute. Add wine, and simmer for 1 minute. Stir in tomatoes, juices, and water. Cover, and simmer for 25 minutes. Add seafood, cover, and cook until shells open, 6 to 8 minutes. (Discard unopened shells and thyme sprigs.) Garnish with parsley, and serve immediately.
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.
SEAFOOD CIOPPINO
If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Time 4h50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CHEF JOHN'S CIOPPINO
When you feel like splurging a little, San Francisco's famous Cioppino is a great choice.This spicy fish and shellfish stew is a big red bowl of yummy, and when paired with a loaf of crusty sourdough bread, it's downright otherworldly.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h20m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 32 g, Cholesterol 187.3 mg, Fat 12.1 g, Fiber 7.9 g, Protein 41.3 g, SaturatedFat 3.7 g, Sodium 1058.9 mg, Sugar 9 g
CIOPPINO (SEAFOOD TOMATO STEW) RECIPE BY TASTY
Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 30
Steps:
- In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.
- Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.
- Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.
- Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.
- Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.
- Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip and cook on the other side for 3 minutes more. Set aside.
- Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.
- Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.
- Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.
- Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.
- Serve with grilled sourdough bread and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1096 calories, Carbohydrate 63 grams, Fat 69 grams, Fiber 7 grams, Protein 46 grams, Sugar 16 grams
QUICK CIOPPINO
I have been making this for so long, can't recall where it came from. I have a few "more complicated" recipes, but this is SO tasty , SO quickly, that it is the one I make most often.
Provided by NurseJaney
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large, heavy pot over medium-high heat.
- Add next 4 ingredients; saute 6 minutes.
- Add tomatoes, clam juice, and wine; bring to boil.
- Reduce heat to medium; simmer 18 minutes, stirring occasionally.
- Add all seafood and 2 tablespoons parsley.
- Simmer until seafood is opaque in center, about 3 minutes.
- Season to taste with salt and pepper.
- Ladle into bowls and sprinkle with parsley.
QUICK CIOPPINO
Provided by Lynn Brown
Categories Soup/Stew Fish Shellfish Tomato Appetizer Quick & Easy Scallop Shrimp White Wine Bon Appétit Houston Texas Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in large pot over medium-high heat. Add next 4 ingredients; sauté 6 minutes. Add tomatoes, clam juice, and wine; bring to boil. Reduce heat to medium; simmer 18 minutes, stirring occasionally. Add all seafood and 2 tablespoons parsley. Simmer until seafood is opaque in center, about 3 minutes. Season to taste with salt and pepper, ladle into bowls, and sprinkle with parsley.
OVEN BAKED CIOPPINO
I used a mixture of two recipes and this is what I came up with I served this to company and it went over so well they wanted the recipe so I had to give them both and told her she would have to play with it as I added deleted and made changes to both. I loved the fact it cooked in the oven and the addition to Fennel which I have never cooked with. So here is my rendition I hope you enjoy it
Provided by vickinca
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the EVOO and a little salt and pepper in a large baking dish. Toss to coat veggies with the oil. Add the white wine and stock.
- Season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish.
- Top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. I added the shrimp and muscles after 40 minutes.
- NOTE as the muscles where an extra that I added to this recipe my baking dish was not big enough I had to put the muscles into a separate shallow baking dish and I spooned some of the juice over them. So make sure you use a large baking dish,
- Slice the bread into large chunks, as I have to watch my sodium intake I do not cook with salt so depending on your taste buds you may have to add salt.
- Serve in Large bowls.
- Note I had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.
Nutrition Facts : Calories 748.1, Fat 23.4, SaturatedFat 3.5, Cholesterol 187.5, Sodium 1178.2, Carbohydrate 61.9, Fiber 6, Sugar 8, Protein 63.7
More about "quickcioppino recipes"
EASY CIOPPINO RECIPE | CHEF DENNIS
From askchefdennis.com
INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
From foodiecrush.com
CLASSIC AND QUICK CIOPPINO WITH MUSSELS RECIPE — EAT …
From eatthis.com
RECIPE: CIOPPINO | WHOLE FOODS MARKET
From wholefoodsmarket.com
AN EASY AND DELICIOUS CIOPPINO RECIPE - NONNA BOX
From nonnabox.com
EASY CIOPPINO RECIPE - RALEY’S FAMILY OF FINE STORES
From raleys.com
SIMPLE AUTHENTIC CIOPPINO RECIPE | FEASTING AT HOME
From feastingathome.com
CIOPPINO RECIPE | BON APPéTIT
From bonappetit.com
EASY CIOPPINO SEAFOOD STEW RECIPE - THIS MAMA …
From thismamacooks.com
BEST-EVER CIOPPINO RECIPE - HOW TO MAKE BEST-EVER CIOPPINO
From delish.com
5/5 (5)Total Time 50 mins
- Cook until fragrant, 1 minute more. Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon.
QUICK CIOPPINO RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
CIOPPINO (FISHERMAN'S STEW) - ONCE UPON A CHEF
From onceuponachef.com
BEST THE BAREFOOT CONTESSA'S CIOPPINO RECIPES - FOOD …
From foodnetwork.ca
QUICK AND EASY CIOPPINO RECIPE | EPICURIOUS
From epicurious.com
QUICK CRAB CIOPPINO RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CIOPPINO SEAFOOD STEW - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
CIOPPINO (SAN FRANCISCO SEAFOOD STEW) - SERIOUS EATS
From seriouseats.com
CIOPPINO: A FINE KETTLE OF FISH RECIPE | RACHAEL RAY
From rachaelray.com
QUICK CIOPPINO - JALAPENO MANIA
From jalapenomania.com
EASY DINNER RECIPES: CIOPPINO IN ABOUT AN HOUR OR LESS
From latimes.com
QUICK CIOPPINO | OREGONIAN RECIPES
From recipes.oregonlive.com
ITALIAN CIOPPINO / FISHERMAN'S STEW - DESOCIO IN THE KITCHEN
From desociointhekitchen.com
CIOPPINO | CANADIAN LIVING
From canadianliving.com
QUICK SEAFOOD CIOPPINO RECIPE | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH CIOPPINO? 7 BEST SIDE DISHES | EATDELIGHTS
From eatdelights.com
30 MINUTE CIOPPINO - THE FLIP FLOP WIFE
From theflipflopwife.com
CIOPPINO (ITALIAN-AMERICAN SEAFOOD STEW) - CHRISTINA'S CUCINA
From christinascucina.com
HOW TO MAKE CIOPPINO, THE ITALIAN SEAFOOD STEW | THE MANUAL
From themanual.com
FAST OR SLOW SEAFOOD CIOPPINO | BETTER HOMES & GARDENS
From bhg.com
QUICK AND EASY CIOPPINO RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
QUICK CIOPPINO WITH HEART PASTA - THE PASTA SHOPPE
From pastashoppe.com
QUICK AND EASY CIOPPINO RECIPE - AMY THE FAMILY CHEF
From amythefamilychef.com
HOW TO COOK THE BEST CIOPPINO - EAT LIKE PINOY
From eatlikepinoy.com
EASY SEAFOOD CIOPPINO RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BEST GIADA'S CIOPPINO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
QUICK CIOPPINO FOR ONE RECIPE | SPARKRECIPES - HEALTHY RECIPES
From recipes.sparkpeople.com
CIOPPINO RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE SUPER FAST CIOPPINO - GOING CAVEWOMAN
From goingcavewoman.com
QUICK AND EASY CIOPPINO - INSPIRED2COOK.COM
From inspired2cook.com
You'll also love