CIOPPINO RECIPE | MICHAEL CHIARELLO - FOOD NETWORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 36
Steps:
- Heat 2 cups fumet, clam juice or water in a small saucepan. Add saffron, simmer about 5 minutes, remove from heat and set aside.
- Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt. Cook until vegetables are softened, about 4 minutes. Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds. Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes. Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water. Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.
- Skim the fat from the soup, and add parsley, basil and tarragon. Add clams and simmer until clams open, about 3 minutes (discard any unopened clams). Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls. Place a colander with shrimp in it, into the pot without submerging it completely. When shrimp are just cooked and pink and add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts.
- Meanwhile, season halibut and scallops with salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the haibut and scallops, without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover scallops and sautéed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
- Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper. Pour broth over fish in bowls.
- Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
- Place all ingredients in a large stockpot. Bring to a boil. Lower heat and simmer for 30 minutes. Strain fumet and allow to cool before storing.
CIOPPINO RECIPE | MICHAEL CHIARELLO - FOOD NETWORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 36
Steps:
- Heat 2 cups fumet, clam juice or water in a small saucepan. Add saffron, simmer about 5 minutes, remove from heat and set aside.
- Heat 1/4 cup olive oil oil in an 8-quart pot over medium-high heat. Add garlic, allowing it to brown for about 20 seconds, then add onions, fennel, and a pinch of salt. Cook until vegetables are softened, about 4 minutes. Add fennel seed, bay leaf and oregano. Stir and cook for 30 seconds. Add tomato paste. Cook, stirring, until paste darkens a bit, about 2 to 3 minutes. Add chopped tomatoes (squeeze them slightly through your fingers to soften first), white wine, pernod and the saffron flavored fish fumet, clam juice or water. Add remaining fish fumet, clam juice or water, whole jalapenos and bring to a boil. Season with salt and pepper. Cook until liquid has reduced by half. Cover pan and simmer for 30 minutes.
- Skim the fat from the soup, and add parsley, basil and tarragon. Add clams and simmer until clams open, about 3 minutes (discard any unopened clams). Add crab pieces and heat through. With a pair of tongs, remove crab legs to warmed serving bowls. Place a colander with shrimp in it, into the pot without submerging it completely. When shrimp are just cooked and pink and add to serving bowls. Use tongs to fish out the clams, add to serving bowls. Melt the butter in the broth, stirring as it melts.
- Meanwhile, season halibut and scallops with salt and pepper. Heat a skillet over medium-high heat, add 2 tablespoons oil. Cook the haibut and scallops, without stirring, until browned, about 2 minutes. Turn and cook another 30 seconds. Fish will be slightly underdone. Cover scallops and sautéed fish with ladles of broth, bring to a simmer, then transfer scallops and fish to the serving bowls.
- Remove bay leaf and the jalapeno peppers from pot. Season broth with salt and pepper. Pour broth over fish in bowls.
- Mash the softened jalapeno peppers into a paste, and serve as a garnish for guests who like their Cioppino spicy.
- Place all ingredients in a large stockpot. Bring to a boil. Lower heat and simmer for 30 minutes. Strain fumet and allow to cool before storing.
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Oct 18, 2014 · 4. Once the clams have been coated, add about 1/4 cup of wine per dozen clams. This creates the steam required to open the shells. It will also decrease the overall heat within the pan. Cover the clams with a lid so the clams …
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From allrecipes.com
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Jun 08, 2021 · Bring the wine to a vigorous simmer, then carefully add the clams. Once all the clams are tucked into the pot, cover the pan and cook for about 5 to 7 minutes (you should still be at medium heat). Every few minutes, grab onto the handles of your pot and give it a gentle shake. After 5 minutes, remove the cover and see if the clams …
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STEAMED CLAMS - WIKIPEDIA
Steamed clams is a seafood dish consisting of clams cooked by steaming.. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England.. Hard shell clams…
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From greatbritishchefs.com
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Steamed clams is a seafood dish consisting of clams cooked by steaming.. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England.. Hard shell clams…
From en.m.wikipedia.org
From en.m.wikipedia.org
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CLAM - WIKIPEDIA
Clam is a common name for several kinds of bivalve molluscs.The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds.Clams …
From en.m.wikipedia.org
From en.m.wikipedia.org
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John Dory is also happy when partnered with other flavours of the sea - like clams or mussels. The firm fish works well in a seafood stew. The firm fish works well in a seafood stew. But often all that is …
From greatbritishchefs.com
From greatbritishchefs.com
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