Best 2 Cioppino Calabrese Recipes
**Explore the Enchanting Flavors of Cioppino Calabrese: A Culinary Journey to Southern Italy**
Embark on a culinary voyage to the vibrant region of Calabria in Southern Italy with the exquisite dish, Cioppino Calabrese. Cioppino Calabrese is a traditional seafood stew that captures the essence of the region's rich culinary heritage. This delectable stew showcases an array of fresh seafood, including succulent shrimp, tender calamari, and flaky white fish, all simmering in a flavorful broth infused with aromatic herbs, tangy tomatoes, and a hint of spice. The result is an explosion of flavors that will tantalize your taste buds and leave you craving more.
Cioppino Calabrese is not just a dish; it's a testament to the culinary artistry of Calabria. The combination of fresh seafood, vibrant spices, and zesty tomatoes creates a harmonious symphony of flavors that will transport you to the sun-kissed shores of Southern Italy. Whether you're a seasoned seafood enthusiast or a curious culinary explorer, this dish promises an unforgettable dining experience.
In this article, we'll delve into the secrets of crafting the perfect Cioppino Calabrese. We'll provide you with two enticing recipes: one that stays true to the traditional Calabrian style and another that offers a contemporary twist with a touch of modern culinary flair. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to Calabria, where the flavors of Cioppino Calabrese await your discovery.
CIOPPINO, CALABRESE
Steps:
- Sauce Base 1 Chop or mince onions, and garlic. Saute in olive oil until translucent. 2 Add diced tomatoes and 2 cans water. 3 Add tomato sauce or puree plus 2 additional cans of water. 4 Add red wine (Use 14 oz can for measure). 5 Add Italian seasoning to taste. 6 Adjust amount of sauce depending on quantity and size of seafood. Seafood 1 About 30 minutes before you want to serve, add clams and mussels (if desired). 2 10 minutes later, add the cracked and clean live crabs. 3 5 minutes later, add the prawns and oysters (if desired). 4 When the crab shells turn red and the prawns are pink and the clam shells start to open, then it is ready to serve. 5 Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine (Chianti et al) and enjoy.
CIOPPINO, CALABRESE
This recipe comes from my maternal Calabrese grandmother. It was traditionally served on Christmas eve and contains only shellfish. Some cioppino recipes include calamari (squid), mussels, and/or chunks of solid bodied fish that holds together during cooking. The two essential ingredients are Dungeness crab and garlic. Note: Live Dungeness crabs are preferred for this dish. If they are not available in your area, cooked and cracked crab may be substituted. If they are, add them after the prawns. You only want to re-heat the crab, not overcook it. Tip: Supply each guest with ample napkins, a bib, and a nutcracker and pick to get at all of the sweet Dungeness crab.
Provided by Chia Chef
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauce Base:.
- Chop or mince onions and garlic. Saute' in olive oil until translucent.
- Add diced tomatoes and 2 14oz cans water.
- Add tomato sauce or puree plus two 4oz cans water.
- Add 1 14oz can red wine.
- Add Italian seasoning to taste.
- Adj1ust amount of sauce depending on quantity and size of seafood.
- Seafood:.
- About 30 minutes before serving, add clams and mussels.
- 10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
- 5 minutes later, add prawns and oysters.
- When crab and prawn shells turn red and the clams open the dish is ready to serve.
- Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.
Nutrition Facts : Calories 848.3, Fat 10, SaturatedFat 1.6, Cholesterol 611.6, Sodium 5591.8, Carbohydrate 32, Fiber 2.1, Sugar 5, Protein 148.2
Tips:
- Fresh seafood is key. Use the freshest seafood you can find for the best flavor. If you're not near the coast, look for flash-frozen seafood, which is almost as good as fresh.
- Don't overcrowd the pot. If you put too much seafood in the pot, it will steam instead of sautéing and you'll end up with a watery cioppino.
- Cook the seafood in batches. If you're using a lot of seafood, cook it in batches so that it doesn't overcrowd the pot.
- Use a variety of seafood. Cioppino is a great way to use up leftover seafood, so feel free to use any kind of seafood you like. Some popular choices include shrimp, mussels, clams, calamari, and fish.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Serve cioppino with crusty bread. Cioppino is traditionally served with crusty bread, which is perfect for soaking up the flavorful broth.
Conclusion:
Cioppino is a delicious and versatile seafood stew that is perfect for a special occasion or a casual weeknight meal. With its variety of seafood, flavorful broth, and crusty bread, cioppino is sure to please everyone at the table. So next time you're looking for a seafood dish to make, give cioppino a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
