Best 3 Cioppino Seafood Stew Recipes
From the bustling shores of San Francisco to the quaint fishing villages of coastal California, Cioppino has captured the hearts and taste buds of seafood enthusiasts for generations. This iconic seafood stew is a symphony of flavors, a harmonious blend of fresh catches from the sea, simmered in a rich, aromatic broth. Imagine succulent shrimp, clams, mussels, and fish, nestled in a vibrant tomato-based broth, infused with garlic, herbs, and a touch of white wine. Each spoonful promises a delightful journey, a taste of the ocean's bounty, perfectly balanced and utterly irresistible.
In this culinary voyage, we'll explore three distinct Cioppino recipes that showcase the diverse culinary traditions of California. First, we'll venture into the classic San Francisco Cioppino, a robust and flavorful stew that embodies the city's vibrant culinary spirit. Next, we'll embark on a lighter and brighter journey with the Cioppino Bianco, a white wine-based stew that offers a refreshing twist on the traditional recipe. Lastly, we'll indulge in the rustic charm of the Cioppino al Forno, a delightful baked version that brings a touch of homey goodness to this seafood extravaganza.
CIOPPINO SEAFOOD STEW WITH GREMOLATA TOASTS
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.
Provided by Rhoda Boone
Categories Bread Soup/Stew Fish Shellfish Seafood Clam Mussel Shrimp Squid
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
- Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
- Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
- Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
- When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
- Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
CIOPPINO, SEAFOOD STEW
What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed.
Provided by DonnaR
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute the onion, green pepper and garlic in olive oil in large pot.
- Add the tomatos, tomato paste, wine, lemon, one half cup or the parsley and all the seasonings.
- Bring to boil and simmer 20 minutes.
- Add the fish, lobsters and shrimp and simmer, covered 15 minutes.
- Add clams and mussels and simmer another 10 minutes more or until the clams and mussels open.
- Sprinkle remaining parsley on top.
- Serve in soup plates from the pot it was cooked in.
- A nice touch is a piece of garlic bread in each soup plate as a blotter.
- Have plenty more bread to pass.
Nutrition Facts : Calories 789.8, Fat 25.6, SaturatedFat 4.2, Cholesterol 600.8, Sodium 2928.2, Carbohydrate 19.7, Fiber 3, Sugar 6.9, Protein 101.9
CIOPPINO "SEAFOOD STEW"
This is my take on cioppino, I love seafood, but not the fishy taste if that makes sense.
Provided by Andra Kubala
Categories Fish
Time 1h50m
Number Of Ingredients 20
Steps:
- 1. 1.In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.
- 2. 2.Add the seafood and simmer covered another ten minutes. Turn off the heat, and stir in the Italian parsley
Tips:
- Use the freshest seafood possible. This will make a big difference in the flavor of your cioppino.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
- Use a variety of seafood. This will add flavor and texture to your cioppino. Some good options include shrimp, clams, mussels, crab, and fish.
- Use a good quality white wine. The wine will add flavor to the broth, so use a wine that you enjoy drinking.
- Don't be afraid to experiment. There are many different ways to make cioppino, so feel free to experiment with different ingredients and flavors.
Conclusion:
Cioppino is a delicious and hearty seafood stew that is perfect for a special occasion or a casual weeknight meal. It is a versatile dish that can be made with a variety of different seafood and vegetables. If you are looking for a new seafood recipe to try, I highly recommend cioppino. You won't be disappointed!
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
