Recipe: Cioppino - 13 recipes

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CIOPPINO ROBERTO

2 (28 oz.) cans whole peeled tomatoes
1 green bell pepper, chopped
1 onion, chopped
1 can California ripe olives
1 c. dry sherry
1/4 c. olive oil
2 bay leaves
1 tsp. rosemary, crumbled
1 tsp. salt
1/2 lb. med. shrimp, peel and devein
1/2 lb. firm white fish, cut into 1
1/2 inch chunks

Combine all ingredients except shrimp and fish in a large saucepan or Dutch oven. Cook over medium heat for 30 minutes. Add shrimp and fish and cook for 10 more minutes or until shrimp is pink and fish is nice and white. Serve over rice or linguini or in a bowl. Serves 4.

CIOPPINO MEDITERRANEAN

1/4 c. chopped green pepper
2 tbsp. finely chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
3 tbsp. snipped parsley
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. basil
Dash pepper
1 lb. frozen perch (red snapper)
1 (4 1/2 oz.) can shrimp (fresh okay)
1 (7 1/2 oz.) can minced clams

In large saucepan cook green pepper, onion, garlic in oil until tender, not brown. Add undrained tomatoes, tomato sauce, wine, parsley, salt, oregano, basil, pepper. Bring to a boil. Reduce heat, cover, simmer 20 minutes. Skin fish, cut fillet into pieces, remove bones. Add fish to broth, simmer 5 minutes. Add shrimp and undrained clams. Simmer, covered about 3 minutes. 6 servings. Serve with Italian bread, salad.

CIOPPINO TITUS

1 c. olive oil
VEGETABLES:
2 c. onions
1 1/2 tbsp. parsley (chopped)
2 stalks celery (finely chopped)
1 bell pepper (finely chopped)
4 cloves garlic (minced)TOMATOES AND SEASONINGS:
2 (14 1/2 oz.) cans peeled tomatoes
(or use peeled, chopped, fresh
tomatoes)
1 (15 oz.) can tomato sauce
2 tbsp. salt
1/2 tsp. black pepper
2 tbsp. paprika
1 c. sherry wine (or use any wine or
just water)
1/2 tsp. thyme leaves
2 basil leaves (best to use fresh
basil)
WATER:
2 c. water
SEAFOOD:
1 lb. med. shrimp (cooked or uncooked
- makes no difference)
1 (6 oz.) can crab meat
14 oz. fish cut into small pieces

Use any boneless fish. Use more than one kind of fish if desired. Put oil in heavy pot and heat it. Add vegetables and braise them over high heat for 10 minutes. Stir frequently while braising the vegetables. Add tomatoes and seasonings. Bring to boil. Reduce to simmer and simmer for 20 minutes, stirring occasionally. Add seafood and cook on medium heat for 20 minutes. Reduce to simmer and simmer until serving time or turn heat off and then one hour before serving time start simmering.

CIOPPINO

1 lb. cod (North Atlantic white fish
or red snapper)
1 lb. see bass
1 lb. monkfish
6 to 10 mussels
6 to 10 little neck clams
6 to 10 lg. shrimp, peeled
6 to 10 sections of king crab legs or
snow crab
1/4 to 1/2 c. olive oil
2 cloves garlic
1 lg. onion, chopped
1 lg. green pepper, cut into strips
1 lg. can crushed tomatoes
1 (6 oz.) can tomato paste
1 c. red or white wine
2 c. fish stock or clam juice
1 1/2 tsp. basil
1 tbsp. oregano
1 tbsp. rosemary
1 1/2 tsp. thyme
3 bay leaves
Several dashes of hot pepper sauce

Cut fish into 1-inch chunks. Heat oil in a large pot or kettle. Add garlic and onion. Saute to light brown. Add stock, crushed tomatoes, wine, basil, oregano, rosemary, thyme and bay leaves. Simmer 20 minutes. Then add scrubbed mussels and clams. Simmer 5 minutes. Add sea bass and monkfish. Simmer 5 minutes. Add cod and crab. Simmer 7 to 8 minutes more. Add green pepper and hot sauce and simmer for about 1 minute. Add salt and pepper to taste. Taste and adjust seasonings. Serve with crusty French bread and salad.

LAZY CIOPPINO

2 tbsp. butter or olive oil
1 sm. onion, finely chopped
1 clove garlic, minced or pressed
1/4 tsp. each oregano leaves and
crumbled bay leaves
Dash sage
1 can (14 oz.) chopped tomatoes
1 tbsp. mild salsa
1 can (8 oz.) tomato sauce
1/4 lb. each crab meat and sm. cooked
shrimp
Water (optional)
Salt and pepper

Melt butter in a 2 quart pan and cook onion and garlic over medium heat until limp. Stir in oregano, bay, sage, tomatoes and their liquid, salsa, tomato sauce, crab and shrimp; heat through. Add water for thinner soup, if you wish, and salt and pepper to taste. Serves 2. Preparation time: 10 minutes.

ITALIAN CIOPPINO

1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can Hunt's sauce special
with spices
1 can Hunt's crushed tomatoes
Parsley, basil leaf, dry basil,
oregano
Dash crushed red pepper, black pepper
Salt to taste
1/2 c. white wine (Holland Table)
1 1/2 to 2-inch schrod

Saute garlic and onion. Add crushed tomatoes and tomato sauce. Add seasoning and wine. Simmer for 30-35 minutes. Add pieces of fish and cook for 10 more minutes. You may add sprinkle of dry bread crumbs last few minutes of cooking. Cut up 2 potatoes, add few celery leaves and boil. When done, add to above fish mixture.

JOANNE'S CIOPPINO

1/4 c. salad or olive oil
2 cloves garlic, minced
2 med. onions, chopped
2 green peppers, seeded & chopped
1 (32 oz.) jar Newman's Own spaghetti
sauce or 1 qt. of your favorite
homemade spaghetti sauce
1 c. dry white wine
1 1/2 lbs. cod, sliced & cut into
pieces
8 oz. frozen lobster tails, thawed,
shelled & cut up
1 lb. mussels and (or) sm. clams

Heat oil in a deep, heavy skillet or Dutch oven; add garlic, onions and green peppers. Cook until golden. Add spaghetti sauce, wine, cod and lobster; simmer 6 minutes. Add mussels and (or) clams. Cover and cook 5 minutes more, until fish is done and shellfish open. Serves 6. Dunedin, Florida

BOUILLABAISSE CIOPPINO

1 tbsp. olive oil
1/2 onion, minced
1 tbsp. garlic, minced
2 celery stalks, chopped
1/8 c. white wine
1 tbsp. lemon juice
1 tbsp. parsley
Salt and pepper
1 lg. can skinned, stewed tomatoes
1 can tomato sauce
2 bay leaves
3 lg. fillets ling cod or snapper
2 lobster tails
12 prawn, shelled and deveined
12 scallops
Clams, mussels, oyster, crab legs, if desired

Saute first 8 ingredients. In large pot, mix saute with tomatoes, tomato sauce, bay leaves and cod or snapper. Cook on medium low for 1 hour. In separate pot, boil lobster and remaining seafood until just done. Don't over cook. Stir into tomato mixture.

SAN FRANCISCO STYLE CIOPPINO

1/4 c. olive oil
1 lg. onion, chopped
2 cloves garlic, minced or pressed
1 lg. green pepper, seeded and chopped
1/3 c. lightly packed chopped parsley
1 (15 oz.) can tomato sauce
1 can (1 lb. 12 oz.) tomatoes
1 c. dry red or white wine (or 3/4 c.
water combined with 1/4 c. lemon
juice)
1 bay leaf
1 tsp. dry basil
1/2 tsp. oregano leaves
1 doz. sm. hard shell clams, scrubbed
well
1 lb. med sized raw shrimp, shelled
and deveined
1 lb. crabmeat
1 lb. scallops (or any other fish or
combination of fish desired)

Heat oil in a 6 to 8 quart kettle over medium heat. Add onion, garlic, pepper and parsley; cook, stirring until onion is soft. Stir in tomato sauce, tomatoes (break up with a spoon) and their liquid, wine, bay leaf, basil and oregano. Cover, reduce heat, and simmer until slightly thickened, about 20 minutes. At this point, you may cool, cover, and refrigerate until next day; reheat broth before continuing. Add clams, shrimp, crab and any other seafood used. Cover and simmer until clams pop open and shrimp turn pink, about 20 more minutes. Ladle into wide soup bowls. Serve with crunchy French bread

MY CIOPPINO

1 c. olive oil
1 1/2 heads garlic, peeled (do not
crush)
1 1/2 lb. red snapper, cut in lg.
chunks
Flour
Lg. unshelled shrimp
Scallops
Clams in shells (or mussels)
Oysters
Calamari (squid), cleaned
Crab legs
1 c. dry white wine
3 c. bottled clam juice
3 c. whole tomatoes, pureed
1/2 c. minced parsley
Salt
Pepper
Red pepper
1/4 tsp. saffron
1 tsp. oregano
1 tsp. dried basil
1/2 tsp. dried thyme

In large shallow pan, heat olive oil and saute garlic. Dip red snapper in flour to coat. Add to oil and garlic and fry until golden brown. Remove snapper and set aside. Add shrimp, scallops, clams or mussels, oyster, calamari, crab and lobster, if you want any, to hot oil. Cook about 8 minutes. Add wine and cook about 5 minutes. Add clam juice and tomatoes. Add parsley and season to taste with salt, pepper, oregano, basil, thyme and red pepper. Simmer 10 minutes. Add cooked snapper and saffron and cook 10 minutes longer. Makes 5 servings.

CIOPPINO ADRIATIC

1 lg. onion, sliced thin
1 bunch green onions, including part
of tops
1 green pepper, seeded and diced
4 lg. cloves garlic, minced
1/3 c. chopped parsley
1 (1 lb. 12 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
2 c. dry white wine
2 jiggers bourbon
1 tbsp. salt
1/4 tsp. fresh basil
2 bay leaves
1/2 tsp. thyme
1/4 tsp. oregano
1/2 tsp. pepper
1/4 tsp. rosemary
1 lb. sea bass
3 squid
2 crabs, cracked and cooked
1 lb. scallops
1 1/2 lb. jumbo shrimp
18 clams, in shell, well scrubbed

Saute onion and green pepper in oil until limp. Stir in tomatoes, paste, wine, seasoning. Cover and simmer 2 1/2 hours. Stir occasionally. Add fish, simmer for 1/2 hour. Serve in soup bowls with French bread, salad, and a nice chardonnay.

CIOPPINO: SEAFOOD SAUTE

3 oz. olive oil
3 oz. butter
1 tsp. garlic, chopped
8 cherry stone clams, steamed
1 tbsp. parsley
2 tbsp. flour
8 oz. halibut, cut 1/2 x 2 inches
8 oz. swordfish, cut 1/2 x 2 inches
8 lg. scallops
8 lg. shrimp, shelled, deveined
4 oz. bay shrimp
6 oz. crabmeat
8 oz. dry white wine

Lightly dust seafood in flour. In a large skillet, saute garlic in oil and butter over hot heat for a few seconds. Add all seafood. Saute for about 2 minutes until golden. Add wine and stir, reducing wine (through evaporation); cook for 1 minute. For garnish, add steamed clams and sprinkle with parsley. We serve this as sauce for pasta with garlic bread.

GOLDEN GATE CIOPPINO

1/2 c. olive oil
1/2 c. onion, finely chopped
2 tsp. garlic
1 pkg. Golden Dipt Spanish sauce mix
16 oz. tomato sauce
1 c. dry white or red wine
1 lemon, thinly sliced
2 tsp. salt
1/4 tsp. pepper
1 1/2 lb. firm white fish fillets,
chunked
1/2 lb. shrimp, peeled and deveined
1 lb. raw lobster tails
12 clams, in shells
12 mussels, in shells

In Dutch oven heat oil; saute onion and garlic. Add sauce, mix and cook 2 minutes. Add tomato sauce, wine and seasonings. Simmer 30 to 40 minutes until thick. Add fish in order. Simmer 5 to 8 minutes until shells open. Garnish with parsley. Serve in deep bowls with sourdough bread! Serves 6.