CIOPPINO
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 2 servings
Number Of Ingredients 21
- Ingredients
8 ounces olive oil |
4 tablespoons chopped garlic |
2 ounces capers |
Kosher salt |
2 (14-ounce) cans whole tomatoes |
2 tablespoons chopped oregano leaves |
Freshly ground black pepper |
2 tablespoons butter |
1 teaspoon chopped garlic |
1 to 2 pinches chili flakes |
3 (4-ounce) fillets rock codfish |
4 shrimp |
5 to 7 mussels |
4 to 5 clams |
2 ounces white wine |
5 to 6 pieces calamari |
3 to 4 Dungeness crab legs |
Crabmeat, shredded |
Grated Parmesan, for garnish |
Chopped parsley leaves, for garnish |
Fugasa bread, for serving |
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.
CIOPPINO
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 36
- Ingredients
2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice) |
Pinch saffron |
6 tablespoons olive oil, or as needed |
5 large garlic cloves, minced |
2 medium onions, chopped |
1 head fennel, sliced |
Grey salt and freshly ground black pepper |
1 tablespoon toasted fennel seed |
1 bay leaf |
1 teaspoon dried oregano |
2 tablespoons tomato paste |
1 (28-ounce) can whole plum tomatoes, drained and chopped |
2 cups dry white wine |
1/2 cup pernod |
5 whole jalapenos |
1/4 cup fresh chopped parsley leaves |
3 tablespoons fresh chopped basil leaves |
2 tablespoons fresh chopped tarragon leaves |
2 pounds littleneck clams |
1 pound cooked crab legs, cracked into 1 1/2-inch pieces |
1 pound large shrimp, peeled and deveined, tails left on |
1 stick unsalted butter, at room temperature |
2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces |
3/4 pound sea scallops, foot removed |
5 1/2 pounds bones and trimmings from white fish |
10 cups cold water |
2 cups dry white wine |
6 ounces mushrooms, sliced |
1 small onion, sliced thin |
3 shallots, slice thin |
2 tablespoons fresh lemon juice |
10 sprigs fresh parsley |
1 sprig thyme |
2 teaspoons peppercorns |
1 teaspoon fennel seeds |
1 bay leaf |
Steps:
- Heat 2 cups fumet, clam juice or water in a small saucepan. Add saffron, simmer about 5 minutes, remove from heat and set aside.
- Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt. Cook until vegetables are softened, about 4 minutes. Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds. Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes. Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water. Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.
- Skim the fat from the soup, and add parsley, basil and tarragon. Add clams and simmer until clams open, about 3 minutes (discard any unopened clams). Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls. Place a colander with shrimp in it, into the pot without submerging it completely. When shrimp are just cooked and pink and add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts.
- Meanwhile, season halibut and scallops with salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the haibut and scallops, without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover scallops and sautéed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
- Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper. Pour broth over fish in bowls.
- Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
- Place all ingredients in a large stockpot. Bring to a boil. Lower heat and simmer for 30 minutes. Strain fumet and allow to cool before storing.
SEAFOOD STEW
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 29
- Ingredients
3 tablespoons good olive oil |
1 1/2 cups chopped yellow onions (2 small) |
2 cups large-diced small white potatoes |
2 cups chopped fennel (1 large bulb) |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
2 cups good white wine |
1 (28-ounce) can plum tomatoes, chopped |
1 quart Seafood Stock, recipe follows, or store-bought fish stock |
1 tablespoon chopped garlic (3 cloves) |
1 teaspoon saffron threads |
1 pound large shrimp, shelled and deveined (reserve the shells for the stock) |
1 pound each halibut and bass fillets, cut in large chunks |
24 mussels, cleaned |
3 tablespoons Pernod |
1 teaspoon grated orange zest |
Toasted baguette slices, buttered and rubbed with garlic |
2 tablespoons good olive oil |
Shells from 1 pound large shrimp |
2 cups chopped yellow onions (2 onions) |
2 carrots, unpeeled and chopped |
3 stalks celery, chopped |
2 cloves garlic, minced |
1 1/2 quarts water |
1/2 cup good white wine |
1/3 cup tomato paste |
1 tablespoon kosher salt |
1 1/2 teaspoons freshly ground black pepper |
10 sprigs fresh thyme, including stems |
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
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 RecipesStewsSeafood
Time 55m
Yield 13
Number Of Ingredients 18
- Ingredients
¾ cup butter |
2 onions, chopped |
2 cloves garlic, minced |
1 bunch fresh parsley, chopped |
2 (14.5 ounce) cans stewed tomatoes |
2 (14.5 ounce) cans chicken broth |
2 bay leaves |
1 tablespoon dried basil |
½ teaspoon dried thyme |
½ teaspoon dried oregano |
1 cup water |
1 ½ cups white wine |
1 ½ pounds large shrimp - peeled and deveined |
1 ½ pounds bay scallops |
18 small clams |
18 mussels, cleaned and debearded |
1 ½ cups crabmeat |
1 ½ pounds cod fillets, cubed |
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
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- 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.
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