Authentic Cioppino Recipe Delicious Italian Seafood Stew

Ina Garten's Cioppino Recipe (Seafood Stew)

WebNov 27, 2023 · Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender. …

Rating: 4.6/5(274)
1. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.
2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
3. 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.
4. 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 10 minutes until the seafood is cooked and the shellfish open.

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Cioppino (ItalianAmerican Seafood Stew) Christina's …

WebFeb 7, 2021 · Prepare the Seafood. Clams and mussels: scrub the shells, de-beard the mussels by pulling the "beards" towards the back of the …

1. Clams and mussels: scrub the shells, de-beard the mussels by pulling the "beards" towards the back of the shell, and place them in a bowl of water (you can add salt if you like, or not) for 20 minutes.
2. Scallops: brine the scallops for about 10 minutes (1.5 Tbsp Kosher salt in 8 oz of water). Afterwards, place them on a rack to dry.
3. Shrimp: although some cioppini are made with the whole shrimp, I prefer to remove the shells (devein them if they haven't been cleaned) and just leave on the tail.
4. Fish: slice into medium sized pieces.

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San Francisco Cioppino Seafood Stew House of Nash …

WebOct 13, 2018 · Melt the butter over medium heat in a large dutch oven, then add the onion, fennel, garlic, and parsley, sautéing until the onions are …

1. Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes. Add the garlic, basil, salt, thyme, oregano, and red pepper flakes and saute 2 minutes longer.
2. Add the white wine, crushed and diced tomatoes, fish stock, and bay leaves, then cover and reduce the heat to medium-low. Simmer for 30 minutes so the flavors can blend. While the meat simmers, prepare the crab by removing the crab legs from the body (if not already done for you) and using a nutcracker to crack the shells (leave the meat in the shell) so that the meat can be easily removed once the cioppino is served.
3. Increase the heat to medium and add the clams and mussels to the broth and cook for 5 minutes until they start to open. Then add the crab legs and cook for another minute, followed by the shrimp and scallops. Finally, lay the chunks of cod on top of the broth and cover and cook for 3-5 minutes until the mussels and clams are open, the shrimp curl and the scallops are just firm.
4. Ladle the cioppino into large bowls garnish with chopped fresh parsley and basil. Serve with warm, crusty sourdough bread! Have plenty of napkins, extra bowls for shells, and nutcrackers and tiny forks on hand for the crab.

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