Best Joyces Cioppino Recipes

CHEF JOHN'S CIOPPINO

Chef John's Cioppino image

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

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 onion, diced
1 stalk celery, diced
1 pinch salt
4 cloves garlic, minced
2 cups white wine
1 (28 ounce) can tomato puree
2 cups water
1 bay leaf
½ teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
½ teaspoon Worcestershire sauce
5 thin lemon slices
12 ounces cod, cut into 1-inch pieces
1 Dungeness crab, cleaned, cooked, and cracked
1 pound medium raw shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
½ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

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

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

Ingredients

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.

JOYCE'S CIOPPINO

Joyce's Cioppino image

Many years went into perfecting this cioppino recipe. In fact, I just made a few more changes and I think you and the test kitchen should make this and see how it should be rated! It is delightful! Enjoy with a loaf of crusty sourdough bread and real butter! Maybe your favorite wine? I hope you enjoy it as much as our friends...

Provided by Joyce Newman

Categories Other Main Dishes

Time 1h25m

Number Of Ingredients 21

Ingredients

2 Tbsp olive oil
1 large onion, diced
1 c celery, chopped
2 clove garlic, minced
1/2 c red bell pepper, coursely chopped
1 can(s) 14 1/2 oz petite diced tomatoes, (italian style)
4 can(s) chicken broth
1 jar(s) marinara sauce 28-32 oz.
2 c or bottles clam juice
1/2 c red or white wine, (optional)
1/2 tsp basil, dried
1/4 tsp thyme, dried
1/2 tsp oregano, dried
1/2 tsp red pepper flakes
1 bay leaf
1 lb clams, in shell, scrubbed (you can use a 1 lb. pkg of frozen pana pesca hardshell clams)
10-12 medium mussels, in shell, scrubbed and debearded (optional)
1 1/2 lb cod fish, cubed into medium/large size chunks (must use a firm fish)
3/4 lb sea scallops, cut in half if they are large, depending on size
1/2 lb frozen cooked shrimp, tails removed and thawed
1 whole cooked crab or 1 c. lump crab, (meat, legs & claws used in cioppino)

Steps:

1. In a deep, large stock pot, saute onion, celery, red bell pepper and garlic in oil until tender.
2. Add tomatoes, marinara sauce, chicken broth, clam juice, wine and all the seasonings. Bring to a boil, then cover and simmer on low for 30 minutes.
3. Remove the legs and claws from the whole crab, then remove crab meat from body and reserve for cioppino. (You can always skip this step and buy fresh lump crab in lieu of a whole crab, however it's very appealing to see the crab legs in your bowl!)
4. Prepare the rest of the seafood while broth is simmering. Cube the fish, scrub the clams & mussels. Rinse your shrimp and devein and remove tails, if necessary. I have made my cioppino with raw shrimp before, but it's so much more work this way. I now use large frozen shrimp (thawed) with the tails removed and already deveined.
5. Add fish, clams, mussels, and bring to a boil, cook 5 minutes, add scallops. After 2-3 more minutes the clams & mussels should be opening. (If you buy the frozen cooked clams, (Pana Pesca), they will already be opened). Then add the crab legs, claws, crabmeat and shrimp for 3 minutes more.
6. Serve with crusty sourdough bread, real butter and your favorite wine. Enjoy!