Best 4 Cioppino Stew Recipes

CIOPPINO SEAFOOD STEW WITH GREMOLATA TOASTS

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

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.

CIOPPINO "SEAFOOD STEW"

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

CIOPPINO STEW

Steps:

• 1. Fry the onions & garlic till soft. Add tomato paste and spices fry together then add the stewed tomatoes, water, bay leaf, red wine, mushrooms let simmer for 1 1/2 hours.
• 2. Then add the fish and cook till it flakes When adding the white fish cut it into smll chunks, add firm white fish such as cod or hadock.
• 3. A nice warm crusty Italian bread goes great for dunking and soaking up the broth. Mangia, Mangia