Best Quick Slap Dash Cioppino Recipes

NO SHELLS CIOPPINO

No Shells Cioppino image

A wonderfully yummy cioppino without the shell mess when eating. This recipe makes a large pot. It is not cheap but so worth the expense and the leftovers freeze very well.

Provided by Penny G.

Categories One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup olive oil
1/4 cup butter
1 large onion, chopped
1 1/2 cups celery & leaves, chopped fine
5 garlic cloves, minced
3 (14 1/2 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 (14 1/2 ounce) cans chicken broth
2 (8 ounce) jars clam juice
2 cups dry white wine
3 bay leaves
3 tablespoons dried basil
3 teaspoons dried oregano
1/2 cup dried parsley
1 1/2 teaspoons dried thyme
3 tablespoons Old Bay Seasoning
1 pinch saffron
2 lbs cod fish fillets, cubed
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 lbs bay scallops
3 lobster tails, shell removed and meat cubed
2 (10 ounce) cans clams, drained
2 cups crabmeat

Steps:

Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
Serve in bowls with a good sour dough french bread and a green salad.

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

Ingredients

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.

CIOPPINO

Cioppino image

Make and share this Cioppino recipe from Food.com.

Provided by Diana Adcock

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 large yellow onion, chopped medium
2 cloves garlic
1 large red bell pepper, chopped medium
2/3 cup chopped fresh parsley
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
1 cup dry red wine
1 -2 bay leaf
1 teaspoon basil
1 teaspoon oregano
1 teaspoon tarragon
18 clams in shell, scrubbed
1 lb medium shrimp, shelled and deviened (around 50)
2 cooked dungeness crabs (, and around 2 pounds each-broken and in shell)
1 loaf hot sourdough bread (, with Butter)

Steps:

In an 8 quart pan over medium heat saute the onion, garlic, pepper and parsley in the oil until the onion is soft.
Stir in sauce and diced tomatoes, wine, bay leaf, basil, oregano and tarragon.
Cover and simmer for 20 minutes.
To broth add the clams and crab.
Cover and simmer gently until clams pop open.
Add Shrimp and simmer for 5 minutes more or until shrimp turns pink.
Ladle into bowls and serve with hot bread and butter.

SHORTCUT CIOPPINO

Shortcut Cioppino image

This classic fish muddle, historians tell us, was created in the early decades of this century by fishermen trolling off the coast of San Francisco. One afternoon, someone aboard ship tossed onions, garlic and tomatoes into a giant kettle, added some of the day's catch and let everything simmer until dinnertime. Today, there are dozens of variations on the theme. My quick version is ready in less than 40 minutes.

Provided by Food Network

Categories main-dish

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
2 cups coarsely chopped fresh or frozen onions (about 2 medium-large yellow onions)
Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
4 large garlic cloves, minced
2 large whole bay leaves
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
One 28-ounce can crushed tomatoes, with their liquid
Two 1-pound jars chunky salsa (as mild or hot as you like)
Two 8-ounce bottles clam juice
1 cup dry white wine such as a Verdicchio or Soave
1 pound boned and skinned halibut, haddock, or cod
1 pound shelled and deveined medium-size raw shrimp or 1/2 pound each shrimp and lump crab or sea scallops, these halved if large
Salt and freshly ground black pepper

Steps:

Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.
Add tomatoes, salsa, clam juice, and wine; bring to simmering, adjust heat so mixture bubbles gently, and cook uncovered just until flavors meld, about 20 minutes.
Add halibut and shrimp and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.
Remove bay leaves, season to taste with salt and pepper, then serve with rough country bread.

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

SHRIMP CIOPPINO

Shrimp Cioppino image

Make and share this Shrimp Cioppino recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
1 -2 teaspoon dried oregano
2 lbs medium shrimp, peeled and deveined,shells reserved
2 cups dry vermouth
1/2 cup minced fresh parsley
2 bay leaves
4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
salt and pepper
1 (28 ounce) can tomatoes, drained and coarsely chopped
1/2 teaspoon red pepper flakes
1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
1/4 cup packed shredded fresh basil

Steps:

In a big pot, heat oil over medium heat.
Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
Increase the heat to high, add the reserved shrimp shells.
Cook, stirring frequently, until the shells turn pink; about 1 minute.
Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
Add in the parsley, bay leaves, and stock.
Return to a boil; lower heat, cover, and simmer for 30 minutes.
Take a fine-mesh sieve and strain the stock into a large saucepan.
Add salt and pepper to taste.
Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
Reduce to low heat and simmer, uncovered for 15 minutes.
Add in the fish and simmer for 3 more minutes or until the fish become opaque.
Add in the shrimp and stir gently to make sure they are submerged in the stock.
Cook about 3 minutes or until the fish are pink.
Add in the basil and more salt and pepper if needed.
Serve immediately.