Cioppino Fish Stew, Italian recipe - Gianni's North Beach
Cioppino, the famous fish stew invented down on Fisherman's Wharf by the immigrant fishermen from Liguria and Sicily is a perfect Italian Christmas Eve meal.
The local tale is that when the boats were all in a big cauldron was put over a fire to cook the tomato broth. After selling their catch, the fisherman one by one would bring whatever fish were leftover on their boat. They chipped in and the dish they all shared on the wharf got its name. More likely the name is derived from the classic Ligurian dialect for the fish stew found around Genoa, ciuppin.
This is an easy no mess recipe. Everything cooks in one pot. You can have cioppino on your table in way less than an hour. The briny seafood swims in a sweet rich San Marzano tomato bath. My favorite bite is dunking my garlic bread in the brothy sea-scented sauce.
Make sure you have plenty of napkins for your guests. You will get a little messy eating the crab and shrimp still in the shell.
Full text recipe:
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How to Make Monterey Bay Cioppino
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Cioppino Seafood Stew Recipe
Cioppino is a traditional seafood stew which uses a variety of seafood products in tomato-wine broth. Our recipe uses Jumbo Scallops, Snapper (Halibut is a popular substitute), Shrimp, and Clams, all of which is available at FreshSeafood.com. This delicious stew presents beautifully for the holidays and warms you up in the cold, wintery weather.
Pure Food Fish Market in Seattle's world-famous Pike Place Market services the entire United States with overnight fresh seafood delivery via FedEx at FreshSeafood.com. Order all the seafood needed to make this delicious recipe today!
Cioppino Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes cooks Cioppino. Cooked live on December 12th 2019.
Written recipe:
Cioppino | Cookin' Somethin' w/ Matty Matheson
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BRING THE OCEAN TO YOU GO TO THE SUPERMARKET FISHMARKET MAKE CIOPPINO A LIL SEAFOOD STEW DIP YOUR CHEESY CRUSTY GRILLED CHEESE IN IT SLURP IT UP SWIM IN IT COOKIN' SOMETHIN'
STEW INGREDIENTS
1lb Mussels
1 dozen little neck Clams
1lb Shrimp, peeled and deveined
1lb Cod
1lb Scallops
Olive Oil
2 cups Fennel, diced
1 cup Onion, diced
2-3 Garlic cloves, smashed
Sweet Peppers
1 tbsp ground fennel
1 tbsp Old Bay powder
1 tbsp Paprika powder
1 tsp Cayenne powder
½ tsp dried Chili flakes
1 cup crushed tomatoes
2 cups Fish Stock
Parsley, chopped
Salt
Pepper
GRILLED CHEESE INGREDIENTS
Bread
Butter
Monterrey Jack Cheese
SOUP METHOD:
1. Heat a large pot over medium heat with enough olive oil to coat the bottom.
2. Add diced vegetables to the pot. Stir to thoroughly incorporate then add smashed garlic. Cook and stir until lightly caramelized.
3. Once the vegetables have lightly caramelized, add in the spices and stir until thoroughly incorporated.
4. Add in dry white wine ½” above the vegetables and Pernod making sure to carefully burn off all the alcohol.
5. Once the alcohol has burned off, add tomato puree and fish stock. Season with salt and pepper before stirring until combined. Cover and cook for 30 minutes stirring occasionally.
6. Cut the cod into segments and add it to the stew along with the clams. These will take 5-8 minutes to cook.
7. Remove the muscles from the scallops and add in the scallops after the clams begin to open up. Lightly stir to combine.
8. Add in the mussels and shrimps, cover, and cook for 1 minute.
9. Once the stew is finished, ladle into a bowl and top with lemon juice, fresh cracked pepper, olive oil, and parsley.
10. Enjoy with a side of grilled cheese!
GRILLED CHEESE METHOD:
1. Melt butter in a pan over medium heat.
2. Add a slice of bread to the pan and melted butter and top with shredded cheese.
3. Add the top slice of bread and let it sit.
4. Flip the sandwich over once slightly melted and repeat on the other side until melted and golden brown.
How to Make Giada’s Cioppino | Everyday Italian | Food Network
Giada's Cioppino is a recipe for the books!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Cioppino
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Directions
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
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How to Make Giada’s Cioppino | Everyday Italian | Food Network