CIOPPINO SAN FRANCISCO RECIPES

Name: San Francisco-Style Cioppino
Cook time: 1 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: american
Ingredients: 1/4 cup olive oil; 1 small carrot, chopped; 1 small yellow onion, chopped; 1/2 green bell pepper, chopped; 2 ribs celery, chopped; 5 cloves garlic, chopped; 1 small serrano chile; 1/2 bunch fresh basil, chopped; 1/2 bunch fresh oregano, chopped; 1/2 teaspoon fennel seeds; 1 1/2 teaspoons black peppercorns; 1 bay leaf; 1/2 bottle good red wine; 2 teaspoons red wine vinegar; 2 teaspoons Worcestershire sauce; 2 teaspoons hot sauce (recommended: Tabasco); 10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style); Fish Stock, recipe follows; 3 whole Dungeness crab legs and bodies, with the crabmeat intact; 18 littleneck clams, scrubbed clean; 18 black mussels, bearded and scrubbed clean; 1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces; 12 peeled and deveined prawns (shells reserved for stock); 1 pound fresh fish bones, plus the head if you can get it; 2 ribs celery, coarsely chopped; 1 small carrot, coarsely chopped; 1 small yellow onion, coarsely chopped; 2 cloves garlic, mashed; 1/4 bunch parsley stems; 1 bay leaf

SAN FRANCISCO-STYLE CIOPPINO RECIPE - FOOD NETWORK

San Francisco-Style Cioppino Recipe - Food Network image

Provided by Food Network

Total Time 3 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 34

Ingredients

1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 small serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (recommended: Tabasco)
10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style)
Fish Stock, recipe follows
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock)
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
11 to 12 cups clam juice

Steps:

For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

SEAFOOD CIOPPINO RECIPE | ALLRECIPES

Seafood Cioppino Recipe | Allrecipes image

This is as good as any restaurant's version! Serve with rice and a nice salad.

Provided by DeeDee Henderson

Categories Seafood Stew

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 2 hours 15 minutes

Yield 8 servings

Number Of Ingredients 21

Ingredients

¼ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
½ cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
½ cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed

Steps:

In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

Nutrition Facts : Calories 303.1 calories, CarbohydrateContent 16.5 g, CholesterolContent 98.2 mg, FatContent 9.1 g, FiberContent 3.3 g, ProteinContent 34.3 g, SaturatedFatContent 1.2 g, SodiumContent 563.7 mg, SugarContent 3.1 g

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