CIOPPINO
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, add clams and 1/2 cup white wine and cook until clams open, about 5 to 6 minutes (discard any clams that don't open). Remove clams and any liquid in the skillet and set aside. In the same skillet over medium-high heat, add mussels and 1/2 cup white wine and cook until mussels open, about 5 to 6 minutes (discard any mussels that don't open). Set aside.
- Preheat the oven to 400 degrees F. Place halibut skin-side down on a cedar plank that has been soaked in water for at least 30 minutes (alternately use a baking sheet). Season halibut with Espelette pepper, fennel pollen and salt. Roast until cooked through and flaky, 10 to 12 minutes.
- Meanwhile, in a large Dutch oven over medium heat, heat the oil. When shimmering, add onions and fennel bulb. Stir and cook until the onion is translucent, 3 to 4 minutes. Add garlic, tomatoes and remaining 1 cup white wine. Cover and simmer 15 minutes. Uncover, add shrimp and let steam from the heat of the liquid, 2 to 3 minutes.
- To serve, add mussels and clams and their broth to the tomato mixture. Place cioppino in a large serving bowl. Nestle halibut on top. Garnish with fennel fronds. Serve.
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
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a deep saute pan, over medium heat. Add the bell pepper, onions and garlic and saute until tender, approximately 7 to 10 minutes. Add the clams, mussels, red wine, chicken stock, marinara, red pepper flakes, shrimp and fish fillet and continue cooking until the clams and mussels are open, the shrimp cooked through and the fish is flaky. Transfer to a serving bowl and serve with a side of pasta and good bread, if desired.
SHORTCUT CIOPPINO
This classic fish muddle, historians tell us, was created in the early decades of this century by fishermen trolling off the coast of San Francisco. One afternoon, someone aboard ship tossed onions, garlic and tomatoes into a giant kettle, added some of the day's catch and let everything simmer until dinnertime. Today, there are dozens of variations on the theme. My quick version is ready in less than 40 minutes.
Provided by Food Network
Categories main-dish
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.
- Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes.
- Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.
- Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread.
CIOPPINO
Steps:
- For the sauce: Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic. In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine. Season with salt and pepper, to taste. Add the garlic mixture, lower the heat and simmer for 2 to 3 hours. Set aside until ready to use.
- For the cioppino: In a large saute pan, melt the butter over medium heat. Add the garlic and chili flakes and stir to combine, but do not brown the garlic.
- Raise the heat to high and add the fish fillets, shrimp, mussels and clams and cook until the mussel and clam shells open. Pour in the marinara sauce and the white wine. Stir in the calamari and crab legs and cook for an additional 2 minutes. Make sure the sauce is not too thick or thin.
- Transfer the cioppino to a large bowl and garnish with shredded crabmeat, Parmesan and parsley. Serve with a portion with a single slice of fugasa bread.
SHORTCUT CIOPPINO
Manhattan clam chowder is good, but the presence of the shrimp and the absence of the potatoes and vegetables in this tomato-based clam soup make it a delicious, light alternative. This mixes up in no time and is taken from the "From Storebought to Homemade" cookbook.
Provided by jonesies
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large, heavy pot.
- Add the onion and peppers and saute until transparent, then add the garlic.
- While the vegetables are cooking, drain and reserve the clams, keeping the juice.
- Add the clam juice, the tomatoes and the wine to the pot.
- Bring the mixture to a gentle boil and then reduce the heat to a simmer.
- Cook the soup, covered, for 10 minutes.
- At this point add the shrimp and reserved clams.
- Simmer, uncovered, for 4 to 5 minutes.
- Taste and adjust seasonings. If desired, add a combination of salt, pepper, basil or oregano to taste. (Italian seasoning can be substituted also).
Nutrition Facts : Calories 276.6, Fat 7.3, SaturatedFat 1, Cholesterol 128.6, Sodium 320.1, Carbohydrate 11.9, Fiber 1.2, Sugar 3.2, Protein 35.5
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INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
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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.
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4.1/5 (164)Estimated Reading Time 3 minsServings 6-8
- Heat oil in a large heavy pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8–10 minutes. Add garlic, basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return pot to heat, bring to a boil, and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.
- Cook, stirring occasionally, until thickened, 15–20 minutes. Add clam juice, parsley, bay leaves, and 8 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10–15 minutes more. Discard parsley sprigs and bay leaves.
- DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
- Heat oil in a large heavy pot over medium heat. Add shallot; stir often until softened, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Remove from heat; add mussels and wine. Set over medium-high heat, cover, and cook, stirring occasionally, until shells open (discard any that do not open), about 4 minutes.
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