Best A Cheaper Cioppino Recipes

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SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread

Steps:

  • Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
  • Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

QUICK CIOPPINO



Quick Cioppino image

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

3 tablespoons olive oil
2 cups onions, finely chopped
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
1/4 teaspoon red pepper flakes, crushed
1 (28 ounce) can crushed tomatoes in puree
2 (8 ounce) bottles clam juice
3/4 cup dry white wine
12 ounces halibut fillets, cut in 1-inch pieces
1/2 lb medium shrimp, peeled and deveined
1/2 lb bay scallop
1/8 cup fresh parsley, chopped

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.

SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Looking for a seafood dinner? Then check out this cioppino recipe made using fish and vegetables that's ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 15

1 tablespoon vegetable oil
3 medium onions, chopped (1 1/2 cups)
6 cloves garlic, finely chopped
1 cup chopped fresh parsley
1 can (28 oz) whole tomatoes, undrained
1 can (14.5 oz) stewed tomatoes, undrained
1 can (8 oz) no-salt-added tomato sauce
3/4 cup dry white wine or fish broth
2 teaspoons dried basil leaves
1/4 teaspoon pepper
12 small clams in the shell, washed
1 lb fresh halibut or cod, cut into 1 1/2-inch pieces
1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
6 oz chopped cooked crabmeat, cartilage removed
French bread slices, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
  • Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
  • Return to boiling. Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. Stir in shrimp; cover and simmer until shrimp are pink and firm.
  • Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated. Serve with bread to dip into broth.

Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 180 mg, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 11 g, TransFat 0 g

SEAFOOD CIOPPINO



Seafood Cioppino image

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

Categories     Dinner     Lunch

Time 4h50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

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

CIOPPINO



Cioppino image

A very tasty fish stew. This is the original recipe but my husband is allergic to shrimp so I prepare it with scallops or fish with the same delicious results. I also add about 1 teaspoon of crushed red pepper for a bit more spiciness.....which is how we like it. I have also served this over angel hair pasta.

Provided by dojemi

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 1/4 cups chopped onions
2 tablespoons chopped garlic
4 teaspoons dried oregano
1 1/2 teaspoons fennel seeds
2 1/2 cups bottled clam juice
2 1/2 cups crushed tomatoes, with added puree
1 cup dry white wine
2 (6 1/2 ounce) cans chopped clams, drained, and liquid reserved
1 lb uncooked large shrimp, peeled and deveined
1 (6 ounce) can crabmeat, drained
1/2 cup chopped basil
cayenne pepper, to taste
salt, to taste
black pepper, to taste
1 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat oil in large pot over medium heat.
  • Add onion, garlic, oregano and fennell seeds and saute' till onion is tender (about 8 minutes).
  • Add tomatoes, clam juice, wine and liquid reserved from clams.
  • Increase heat and boil till slightly thickened (about 15 minutes).
  • Add clams, shrimp and crabmeat.
  • Reduce heat and simmer till shrimp are just opaque in center (about 2 minutes).
  • Season to taste with salt and pepper.
  • A teaspoon of red pepper flakes (which is optional) will add a nice spiciness to the stew.

Nutrition Facts : Calories 398.1, Fat 16.1, SaturatedFat 2.2, Cholesterol 192.9, Sodium 1876.2, Carbohydrate 13.2, Fiber 1.8, Sugar 2.8, Protein 38.5

CIOPPINO



Cioppino image

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

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

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.

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Cioppino is a traditional Italian-American seafood stew which originated in San Francisco. It is made from a variety of seafood, including crab, shrimp, clams, mussels, and fish, simmered together in a tomato-based broth with garlic, onions, and herbs. Although a delicious dish, it can be quite expensive to prepare due to the cost of seafood. However, there are ways to make a cheaper version of cioppino without compromising on taste.

Ingredients

The key to making a cheaper cioppino is to substitute some of the more expensive seafood ingredients with more affordable options. For example, you can replace crab with imitation crab or use frozen shrimp instead of fresh. Here are some of the ingredients you will need for a cheaper cioppino:
  • 1 can of crushed tomatoes (28 oz)
  • 1 can of tomato sauce (8 oz)
  • 1 cup of water
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup of white wine
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • 1/4 tsp of red pepper flakes
  • 1 lb of mussels
  • 1 lb of frozen shrimp, peeled and deveined
  • 1 lb of white fish, such as cod or tilapia, cut into bite-sized pieces

Steps

Making cioppino is a fairly simple process. Here are the steps you will need to follow to make a cheaper version of this dish:
Step 1: Saute the vegetables
Start by heating some olive oil in a large pot over medium-high heat. Add the onion, garlic, and bell peppers and cook for a few minutes until they are soft and fragrant.
Step 2: Add the tomatoes and spices
Add the crushed tomatoes, tomato sauce, water, white wine, oregano, basil, and red pepper flakes to the pot. Stir everything together and bring to a simmer.
Step 3: Add the seafood
Add the mussels to the pot and cover with a lid. Cook for about 5 minutes until the mussels open up. Remove any mussels that do not open. Add the shrimp and fish to the pot and stir everything together. Cover the pot and let it cook for another 5-10 minutes until the shrimp are cooked through and the fish is tender.
Step 4: Serve
Ladle the cioppino into bowls and serve with crusty bread for dipping into the broth.

Tips

Here are some tips to help you make a delicious and affordable cioppino:
  • Use frozen seafood instead of fresh to save money
  • Replace crab with imitation crab or other inexpensive seafood
  • Buy seafood in bulk when it is on sale and freeze it for later use
  • Use canned tomatoes instead of fresh
  • Make sure to remove any mussels that do not open
  • Serve with crusty bread for a filling and satisfying meal

Conclusion

Making a cheaper version of cioppino is easy if you substitute some of the pricier seafood ingredients with more affordable options. By following the steps outlined above and using the tips provided, you can make a delicious and satisfying seafood stew without breaking the bank. Enjoy!
Cioppino is a seafood stew that originated in San Francisco, California. It is a combination of various types of seafood cooked in a tomato-based broth with spices and herbs. It is a popular dish in many seafood restaurants, but it can be quite expensive. Making a cheaper cioppino recipe at home is a great way to enjoy this delicious dish without breaking the bank. In this article, we will discuss valuable tips for creating a cheaper cioppino recipe.

1. Use frozen seafood

Using frozen seafood instead of fresh seafood is a great way to save money when making cioppino. Frozen seafood is usually cheaper than fresh seafood, and it can be just as tasty. When purchasing frozen seafood, look for brands that are responsibly sourced and have good reviews. You can also mix and match different types of seafood to find the most affordable options.

2. Use canned tomatoes

Using canned tomatoes in your cioppino recipe is another way to save money. Fresh tomatoes can be expensive, especially if they are not in season. Canned tomatoes are a great alternative because they are inexpensive and can be used year-round. Look for canned tomatoes that are free of preservatives and added sugars.

3. Make your own seafood stock

Using homemade seafood stock instead of store-bought stock is a great way to save money and add flavor to your cioppino recipe. To make your own seafood stock, simply simmer shrimp or lobster shells, fish bones, and aromatic vegetables in water for several hours. Use the homemade stock in place of store-bought stock in your cioppino recipe.

4. Add vegetables

Adding vegetables to your cioppino recipe is a great way to bulk it up and add flavor without adding extra seafood. Vegetables like onions, garlic, celery, and bell peppers are affordable and can be used to create a delicious base for your cioppino. They also add extra nutrition and fiber to the dish.

5. Use spices and herbs

Using spices and herbs is a great way to add flavor to your cioppino without adding extra cost. Spices like red pepper flakes, paprika, and Old Bay seasoning can add a kick of heat and flavor to your cioppino. Herbs like thyme, basil, and parsley can also add a fresh and flavorful element to the dish.

6. Serve with bread

Serving your cioppino with bread is a great way to bulk up the meal and stretch it further. A loaf of crusty bread can be used to soak up the delicious broth and add extra texture and flavor to the dish. You can also serve your cioppino with rice or noodles to make it more filling.
Conclusion
Making a cheaper cioppino recipe at home is a great way to enjoy this delicious dish without spending a lot of money. Using frozen seafood, canned tomatoes, homemade seafood stock, vegetables, spices and herbs, and serving the dish with bread are all great ways to save money and add flavor to your cioppino. Experiment with different ingredients and techniques to find a recipe that works for you and your budget.

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