Best Spicy Cioppino Recipes

SPICY FRESH SEAFOOD CIOPPINO

Spicy Fresh Seafood Cioppino image

Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. -Doris Mancini, Port Orchard, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

5 garlic cloves, minced
2 tablespoons olive oil
1 jar (24 ounces) tomato basil pasta sauce
1 bottle (8 ounces) clam juice
1 cup dry white wine or chicken broth
1/4 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh basil
1 teaspoon minced fresh thyme
1 pound fresh littleneck clams
1 pound fresh mussels, scrubbed and beards removed
1 pound uncooked medium shrimp, peeled and deveined
1 pound bay scallops
1 package (6 ounces) fresh baby spinach

Steps:

In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.

Nutrition Facts : Calories 259 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 1057mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

SPICY CIOPPINO

Spicy Cioppino image

Provided by Reed Hearon

Categories Soup/Stew Wine Fish Onion Shellfish Tomato Sauté Crab Shrimp Squid Winter Simmer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1 1 3/4-pound cooked whole Dungeness crab
1/3 cup olive oil
1 cup finely chopped onion
1 tablespoon chopped fresh marjoram
1 bay leaf
1 2-ounce can anchovy fillets, drained, chopped
1/2 cup chopped fresh parsley
3 garlic cloves, minced
2 tablespoons harissa paste* or chili-garlic sauce**
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes with puree
16 mussels, scrubbed, debearded
10 ounces cod or other white fish, cut into 3/4-inch pieces
1/2 pound cleaned squid, bodies cut into rings
1/2 pound uncooked large shrimp, peeled, deveined

Steps:

Remove crab legs and cut at joints. Cut crab body into quarters; scrape out gills and intestines and discard. Heat olive oil in large pot over high heat. Add chopped onion, marjoram and bay leaf. Sauté 2 minutes. Add anchovies, parsley, garlic and harissa paste; sauté 2 minutes. Add crab legs and body pieces and white wine. Reduce heat; simmer 4 minutes. Add stock and tomatoes. Increase heat and boil 5 minutes. Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open). Add remaining seafood; simmer until cod and shrimp are opaque in center, stirring often, about 4 minutes. Ladle cioppino into bowls and serve.
*Available in Middle Eastern markets and some supermarkets.
**Available in Asian markets and in the Asian foods section of some supermarkets.