Cioppino Recipe San Francisco Cioppino A Spicy Fish Stew Recipe

San Francisco Cioppino Seafood Stew Recipe Food & Wine

WebOct 8, 2023 · Add wine and boil until reduced by half, about 3 minutes. Add stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce and season with salt and pepper. Bring …

1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
2. Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

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Chef John's Cioppino Allrecipes

WebJan 7, 2023 · Directions. Combine butter and olive oil in a large Dutch oven over medium-low heat. Stir in onion and celery with a pinch of salt; cook …

1. Combine butter and olive oil in a large Dutch oven over medium-low heat.
2. Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
3. Stir wine into onion mixture; increase heat to high and bring to a simmer.
4. Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.

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San Francisco Cioppino: Easy Authentic Seafood Stew

WebOct 23, 2023 · Make the broth. Pour extra-virgin olive oil into a large pot or dutch oven, then place on the stove over medium heat. Sauté the onions …

1. Heat olive oil in a large heavy-bottomed pot or dutch oven over medium heat. Add the onions and fennel and sauté until translucent, about 8 minutes. Add the garlic, chili flakes, bay leaf, thyme, and oregano, then sauté for another 2-3 minutes. Add the tomato paste and stir until incorporated, then season lightly with salt and pepper. Go easy on the seasoning for now, as the seafood will add a significant of salt.
2. Add the white wine and clam juice, then bring up to a simmer and cook for about 5 minutes. Add the canned tomatoes and break them up a bit with a wooden spoon. Cover and simmer over low heat for 20 minutes.
3. Remove the lid and add the mussels and clams. Stir them around to coat with the broth, then cover and let cook for about 5 minutes. When they just begin to open, add the shrimp and king crab and toss around to coat, then lay the barramundi fillets on top. Season the barramundi with salt and pepper, then cover and cook for an additional 3-5 minutes, or until the shrimp and barramundi are opaque throughout.
4. Turn off the heat and stir in the butter until incorporated. Taste the broth and add more salt and pepper if needed. Sprinkle with parsley and serve immediately with lots of crusty bread on the side for dipping.

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