MONTEREY BAY RED CIOPPINO
Cioppino is a fish stew, originating in San Francisco, CA. The fish stew typically includes, crab. This recipe is a bit different, as it's adapted from a local Fish Restaurant very close to where I live. The first component to make, is a simple marinara sauce that has an ingredient that you'd never think to add to it-- and it works! Once the red sauce is made, fresh mussels are steamed with fresh basil, garlic, dry sherry and clam juice. Last, comes the marinara sauce and the scallops and fish are nestled into the soup and gently cooked for just a few minutes. Last, but not least, the shrimp is added and cooked just long enough to be tender and not chewy. Served with sour dough bread, this soup/stew is loaded with lots of flavor-- and it's healthy!
Provided by Debby - www.AFeastfortheEyes.net
Categories main
Time 1h30m
Number Of Ingredients 24
Steps:
- Heat oil in large saucepan over medium heat until shimmering. Add onion, garlic, and salt and cook until onion is softened and just beginning to brown, about 8 minutes. Add tomato sauce, tomato puree, basil, sugar, Worcestershire, and cinnamon and bring to boil. Reduce heat to medium-low and simmer until marinara is slightly thickened, 10 to 12 minutes. Remove from heat, cover, and set aside.
- Season fiah, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over medium-high heat until shimmering. Add mussels, basil, sherry, garlic, Worcestershire, saffron, and ½ teaspoon salt. Cover and cook until mussels start to open, about 2 minutes.
- Stir in clam juice and marinara until combined. Nestle sea bass and scallops into pot and bring to boil. Reduce heat to medium, cover, and simmer until seafood is just turning opaque, about 2 minutes. Nestle shrimp into pot and return to simmer. Cover and cook until all seafood is opaque, about 3 minutes. Remove from heat and let sit, covered, for 5 minutes. Serve with baguette slices and lemon wedges.
MONTEREY SEAFOOD STEW
This is a decadent stew that is loaded with seafood. From the Monterey coast in California famous for seafood. Serve with a crusty bread to soak up the juices. Passive time includes marinate time.
Provided by Shirl
Categories Stew
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Dry bass, shrimp and scallops on paper towels.
- Cut bass in 1 inch squares.
- Pick over scallops to remove any bits of shell.
- Place in a deep bowl, add wine and marinate 4 hours in refrigerator.
- Cook onions, peppers, celery and garlic in oil until tender but not browned.
- Add bay leaves, basil and thyme.
- Cook a minute or two to blend flavors.
- Add tomatoes and salt and pepper to taste.
- Cook uncovered 15-20 minutes, stirring now and then.
- Add marinated fish along with wine.
- Cook uncovered 6-8 minutes, just until fish is done.
- Add lobster, crab and clams.
- Heat thoroughly.
- Can serve over rice.
Nutrition Facts : Calories 315.4, Fat 8.6, SaturatedFat 1.4, Cholesterol 157, Sodium 494.9, Carbohydrate 13.3, Fiber 2.6, Sugar 5.5, Protein 44.8
CIOPPINO
Steps:
- Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. 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. The stock will be highly seasoned.
- 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 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
- Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
- Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.
CIOPPINO (SEAFOOD STEW)
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
- Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
- Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
- Remove pot from heat. Stir in parsley. Season with salt and pepper.
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