SAN FRANCISCO CIOPPINO
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
OLD-STYLE SAN FRANCISCO CRAB CIOPPINO
San Francisco Cioppino. Many have had it with the heavy red sauce and seafood. Not the best, in our opinion. This recipe was handed down from an elderly Italian lady in San Francisco in the 50's. Hehee...original recipe called for a "cheese glass" of white wine. So authentic! This recipe makes the most wonderful seafood broth, a touch spicy with loads of great seafood. We have made it for years and it is a real winner! This is a very authentic, old style, San Francisco Crab Cioppino. The recommended ingredients make enough for 6-8 hungry seafood fans. This is the kind of meal where you can sit and eat and sip wine for a few hours. You will need plenty of napkins and bibs are recommended. You will also need some crab/lobster tools to get all of the wonderful meat. Share this with people you know, who won't mind getting rather messy! Don't forget lots of toasted sourdough garlic bread. Dip it in the broth as you go. If you are a seafood fan and love a great broth, you will not be dissapointed.
Provided by Docs Mom
Categories Crab
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
- Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
- Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
- Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
- Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
- Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.
SAN FRANCISCO-STYLE CIOPPINO
Provided by Food Network
Time 3h15m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
- For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
- To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
- In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
HALIBUT AND CIOPPINO WITH SAN FRANCISCO SOURDOUGH
Steps:
- Preheat oven to 350 degrees F.
- Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the insides of the slices with garlic butter and toast the whole loaf in the oven for 10 minutes until crispy and fragrant. Reserve left over garlic butter to top the cioppino with.
- Place the chorizo in a food processor and process until the pieces are small and well ground up. Heat a dutch oven over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile add the garlic, celery, onion and drained tomatoes to the food processor and process until you have a smooth consistency of small vegetable pieces.
- Once the ground chorizo is cooked, pour a two-count of extra-virgin olive oil and add the vegetable puree, thyme and bay leaf and saute for a further 5 to 7 minutes. When the liquid has cooked off a little, dust with the flour and stir well - this forms the base of a roux. Add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 1 hour.
- After 1 hour, turn the heat up and add the crabs and clams to the broth and steam until open, about 10 minutes. Reduce the heat and add the shrimp and fish fillets, gently mix to coat everything. Simmer gently until shrimp and fish are cooked then shut off the heat.
- Serve cioppino with sourdough toasts and top with a spoonful of reserved garlic butter, some fresh parsley and the lemon.
CIOPPINO - SAN FRANCISCO STYLE SEAFOOD STEW
Steps:
- 1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. 2. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. 3. Add wine and boil until reduced by about half, 5 to 6 minutes. 4. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper. 5. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, 5 to 10 minutes, 6. Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. 7. Discard bay leaf, and gently stir in parsley and basil. 8. Serve cioppino immediately in large soup bowls. The stew - without seafood - can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.
CIOPPINO OLD SAN FRANCISCO STYLE
Steps:
- Use a large (LARGE) stock pot. Sauté onions, garlic and bell peppers in olive oil and butter. Then add tomatoes, tomato sauce, pimentos, wine, fish stock, canned clams, and parsley. Simmer for a few hours. Add remaining seafood except shrimp. Make sure that your fish is covered with broth. Keep turning the crab. Let simmer for about 45 minutes. Then add shrimp about 20 minutes before serving. At end, to taste: - Tabasco( to taste) - Pinch of sugar Note: Play with the order and proportions of the seafood to suite your taste and budget. Cooking one element longer will add to the flavor of the dish, but may over cook the flesh so be careful!
SAN FRANCISCO CIOPPINO
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
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
SAN FRANCISCO-STYLE CIOPPINO
Steps:
- TOMATO BASE: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids. SEAFOOD: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes. FISH STOCK: In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids. TO SERVE: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
SAN FRANCISCO CIOPPINO
Steps:
- Heat the oil in a large soup pot over moderate heat. Add the garlic and cook for about 1 minute. Roughly chop enough shrimp and scallops to make 1/2 cup, then add with the wine, tomatoes, oregano, sugar, and bay leaves. Bring to a simmer, cover and cook for 5 minutes. Add the remaining seafood and cook 2-3 minutes more, until shrimp are pink.
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