CIOPPINO SEAFOOD RECIPES

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SEAFOOD CIOPPINO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Seafood Cioppino Recipe: How to Make It - Taste of Home image

If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 04 hours 50 minutes

Prep Time 20 minutes

Cook Time 04 hours 30 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (28 ounces) diced tomatoes, undrained
2 medium onions, chopped
3 celery ribs, chopped
1 bottle (8 ounces) clam juice
1 can (6 ounces) tomato paste
1/2 cup white wine or 1/2 cup vegetable broth
5 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon sugar
1 pound haddock fillets, cut into 1-inch pieces
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 can (6 ounces) chopped clams, undrained
1 can (6 ounces) lump crabmeat, drained
2 tablespoons minced fresh parsley

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.

Nutrition Facts : Calories 205 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 483mg sodium, CarbohydrateContent 15g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

SEAFOOD CIOPPINO RECIPE - FOOD NETWORK



Seafood Cioppino Recipe - Food Network image

Provided by Food Network

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 tablespoons diced red onion
2 cloves garlic, chopped
1 pound skinless, boneless firm-fleshed fish fillet (like farmed tilapia, mahi mahi, or black cod, cut into 4 pieces (the thicker the better)
1/2 pound large tail-on shrimp, peeled and deveined
1/2 pound large sea scallops
3 medium plum tomatoes (about 15 ounces), diced
1 pound mussels (about 20), scrubbed and de-bearded
1 dozen cherrystone clams
4 snow crab claws (or split legs cut into 3-inch pieces), optional
2 tablespoons white wine
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons thinly sliced basil, plus 4 sprigs for garnish

Steps:

  • In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion, garlic, and fish and cook for 1 minute. Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more.
  • Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil. Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.)
  • Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve.

Nutrition Facts : Calories 375 calorie, FatContent 10 grams, SaturatedFatContent 4 grams, CarbohydrateContent 11 grams, FiberContent 1 grams

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