Best Grandma Lees Cioppino Recipes

Cioppino image

Provided by Katie Lee Biegel

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
2 anchovy fillets
1 bay leaf
1/8 teaspoon red pepper flakes
2 cloves garlic, thinly sliced
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 pound firm white fish fillets (cod, halibut or mahi-mahi), cut into large pieces
8 sea scallops
12 blue mussels
8 littleneck clams (rinsed well)
8 large shrimp, peeled and deveined
1 1/2 tablespoons fresh lemon juice

Steps:

Heat the olive oil in a large skillet over medium heat. Add the anchovies, bay leaf and red pepper flakes and cook until the anchovies begin to dissolve, about 2 minutes. Add the garlic, onions and some salt and pepper. Saute until the onions are translucent, 8 to 10 minutes. Stir in the tomatoes and parsley and use a wooden spoon to crush the tomatoes into bite-size pieces. Reduce the heat and simmer for 10 to 15 minutes to blend the flavors.
Season the fish fillets and scallops with salt and pepper. Raise the heat under the skillet to medium. Add the mussels and clams and gently stir to combine. Cover and cook 4 to 5 minutes. Add the fish, shrimp and scallops and gently stir to combine. Cover and cook until the seafood is cooked and the shellfish are open, an additional 4 to 5 minutes. Stir in the lemon juice and serve immediately.

Grandfather's Cioppino image

Yield Serves 6

Number Of Ingredients 23

1/3 cup olive oil
2 large onions, chopped
1 cup minced celery
1/3 cup chopped fresh parsley
2 tablespoons minced garlic
2 cups canned crushed tomatoes with added puree
1 28-ounce can diced tomatoes
1 cup dry red wine
1 tablespoon red wine vinegar
2 6 1/2-ounce cans chopped clams with juices
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 small bay leaf
1/2 teaspoon dried crushed red pepper
Pinch of ground allspice
Pinch of ground cinnamon
2 cups water
1 cup white wine
12 cherrystone clams, scrubbed
1 1/4 pounds cooked crabmeat
1 pound sea bass, cut into 1-inch pieces
8 ounces medium shrimp, peeled, deveined

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions, celery, parsley and garlic; sauté until tender, about 8 minutes. Add crushed tomatoes and diced tomatoes with their juices; simmer 10 minutes. Add red wine, red wine vinegar, canned clams with juices, rosemary, thyme, oregano, bay leaf, crushed red pepper, allspice and cinnamon. Simmer 30 minutes.
Add water, white wine and cherrystone clams to stew. Simmer until clams open, about 10 minutes (discard any clams that do not open). Add crabmeat, sea bass and shrimp and simmer until fish and shrimp are cooked through, about 5 minutes. Ladle into large bowls and serve.

Cioppino by Giada De Laurentiis image

Provided by SNDnHOUNDS

Categories Halibut

Time 1h30m

Yield 6 serving(s)

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 with juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 lb manila clams, scrubbed
1 lb mussels, scrubbed, debearded
1 lb uncooked large shrimp, peeled and deveined
1 1/2 lbs halibut fillets (assorted firm-fleshed fish fillets) or 1 1/2 lbs salmon fillets, cut into 2-inch chunks (assorted firm-fleshed fish fillets)

Steps:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 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). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.

Nutrition Facts : Calories 529.8, Fat 15.2, SaturatedFat 2.4, Cholesterol 188.8, Sodium 1892.6, Carbohydrate 23.2, Fiber 4, Sugar 7.7, Protein 63.2

Grandma Lee's Cioppino image

Provided by deb baldwin @messinthekitchen

Categories Fish

Number Of Ingredients 11

1 cup(s) butter
2 medium onions, chopped
2 clove(s) garlic, minced (i like a little more)
1 or 2 large v-8 juice, canned
2 - bay leaves
2 tablespoon(s) italian seasoning, more or less depending on taste taste
1 pound(s) extra large shrimp (opt: pealed & de-veined, tails on))
1 pound(s) scallops
1 - dozen fresh clams or mussels, in the shell
2 or 3 - cleaned (cooked) crabs, cut into sections
- plenty of sourdough french bread, buttered (with garlic as an option

Steps:

In a large stock pot: melt butter, onions (chopped) and garlic over medium heat. Stir until soft.
Add V-8 juice, bay leaves and Italian seasoning. Cover and simmer for 30 minutes. OPT: you may add some white wine
Add the shrimp, scallops, clams and crab. Bring to a boil and cover and simmer for 5 to 10 minutes until clams open and seafood is done.
Scoop up and put into large soup bowls and serve with warm, buttered, (garlic), crusty, sourdough bread. Enjoy this soup, have plenty of napkins and bread. The bread sops up the juices. This is a versatile soup. Leave the shells on the shrimp so you have to work at it to enjoy. You can use as much or as less seafood of your choice and use just enough V-8 to cover the seafood. You also can add chunks of fish (your choice).If you have shrimp eaters you may want to add a little more shrimp, because they will pick out all the shrimp and leave the rest. Those lucky to live by the coast can invite me over!