CIOPPINO SEAFOOD STEW RECIPES

Name: Seafood Cioppino
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 8 servings (2-1/2 quarts).
Ingredients: 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

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

Ingredients

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

CIOPPINO RECIPE - EPICURIOUS

Cioppino Recipe - Epicurious image

_San Francisco–Style Seafood Stew_

Provided by EPICURIOUS.COM

Total Time 1 1/2 hr

Cook Time 45 min

Yield Makes 6 servings

Number Of Ingredients 23

Ingredients

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or 1/2 California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Garnish: shredded fresh basil leaves and small whole leaves
Accompaniment: focaccia or sourdough bread

Steps:

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls.

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