Award Winning Cioppino Recipe

Cioppino Recipe Giada De Laurentiis Food Network

WEBNov 30, 2015 · Watch how to make this recipe. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and …

1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
3. Ladle the soup into bowls and serve.

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San Francisco Cioppino Seafood Stew House of Nash Eats

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 soft. This will take about 10 …

Rating: 4.9/5(115)

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San Francisco Cioppino Recipe Food Network Kitchen

WEBNov 16, 2016 · Directions. Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and …

Rating: 4.7/5(29)
1. Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
2. Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

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