Cioppino (Italian American Seafood Stew)
Cioppino is a delicious Italian-American seafood stew that was popularized in San Francisco, CA. The stew consists of an array of seafood in a tomato and wine broth and is traditionally served with crusty bread. What makes the dish so great is that you can customize it to your tastes, using different seafood, vegetables, and other seasonings. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic recipe! Although this is Eric’s version of the recipe, do understand that the dish is rarely made the same way twice. It is a good idea to scope out your local seafood market and purchase whichever type of seafood looks the best. Also, you can vary the types of tomatoes and fresh herbs. Today Eric is using San Marzano tomatoes along with fresh thyme and basil, but crushed tomatoes or tomato puree work well too, along with fresh oregano or Italian parsley!
Shrimp Stock Recipe:
Ingedients (again,you can modify to suit your tastes but this is what is featured in the video!)
-1 tablespoon olive oil
-1 tablespoon butter
-2 ribs celery
-3 shallots
-1 carrot
-3 cloves garlic
-1 tablespoon fresh thyme
-4 tablespoons tomato paste
-2 teaspoons anchovy paste
-1/2 teaspoon crushed red pepper flakes
-1 28 oz. can San Marzano tomatoes
-2 cups shrimp stock
-2 cups Italian white wine
-4 thin slices lemon
-3/4 pound shrimp
-3/4 pound scallops
-1/2 pound cod
-1 ½ pound mussels
-2 tablespoons fresh basil
-salt and pepper to taste
-toasted bread for serving
Directions
-Heat the butter and olive oil on medium heat in a large pot. Once foaming, add in the shallots, celery, and carrots and cool for 5-6 minutes.
-Add in the fresh thyme, tomato paste, anchovy paste, and garlic. Saute for about 2 minutes or until the tomato paste turns brick red in color.
-Add in the Italian white wine, followed by the shrimp stock and the San Marzano tomatoes. Turn up the heat to medium high and until the cioppino broth reaches a boil.
-Once a boil is reached, reduce heat to medium low and simmer for 30 minutes. Add in the lemon slices halfway through this process.
-After 30 minutes of simmering, turn the heat up to high and add in all of the seafood to the cioppino broth. Cover the pot and cook for 3 minutes or until the mussels have opened.
-After 3 minutes of cooking, remove the lid, turn off the heat, add in the fresh basil and stir the cioppino. Ladle into bowls and serve with toasted bread.
Ina Garten's Cioppino | Barefoot Contessa | Food Network
Ina's cioppino is the seafood stew that you never knew you needed... until NOW!
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Cioppino
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Active: 1 hr 10 min
Yield: 6 servings
Ingredients
Good olive oil
2 cups (1/2-inch-diced) fennel bulb
1 1/2 cups (1/2-inch-diced) yellow onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 teaspoon whole dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes, such as San Marzano
4 cups seafood stock, preferably homemade (recipe follows)
1 1/2 cups dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut cod fillets, skin removed, 2-inch diced
1 pound large (16 to 20-count) shrimp, peeled and deveined
1 pound sea scallops, halved crosswise
24 mussels, scrubbed
1 tablespoon Pernod
3 tablespoons minced fresh parsley
Garlic Toasts, for serving (recipe follows)
Seafood Stock:
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onion (2 onions)
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as Pinot Grigio
1/3 cup tomato paste
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper
Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Directions
Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.
Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.
Seafood Stock:
Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
Garlic Toasts:
Preheat the oven to 400 degrees F.
Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.
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Ina Garten's Cioppino | Barefoot Contessa | Food Network
7 Seafood Dishes Fit For A Feast
Hello Food Wishers! Chef John's Corporate Overlords here to remind you that a Feast of the Seven Fishes can feature more than just fish! These 7 seafood dishes are fit for any feast, but especially if you’re planning a traditional Italian-American celebration this Christmas Eve. Start things off with a classic Lobster Bisque, or an appetizer of Grilled Garlic & Herb Shrimp. Serve up a big bowl of seriously delicious Drunken Mussels, or splurge and make San Francisco's famous spicy fish and shellfish stew, Cioppino! Plus, you’ll learn Chef John’s method for cooking fish “en papillote” with his Salmon in Parchment. Whether you want to go gourmet with Spanish-Style Braised Octopus or keep it casual with Crispy Beer Batter Fish & Chips, Chef John has the perfect seafood recipe for your holiday meal!
Drunken Mussels:
Crispy Beer Batter Fish & Chips:
Lobster Bisque:
Spanish-Style Braised Octopus:
Salmon in Parchment:
Grilled Garlic & Herb Shrimp:
San Francisco Cioppino:
0:00 Drunken Mussels
5:22 Crispy Beer Batter Fish & Chips
13:08 Lobster Bisque
19:59 Spanish-Style Braised Octopus
28:57 Salmon in Parchment
34:25 Grilled Garlic & Herb Shrimp
41:40 San Francisco Cioppino