Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy cioppino. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
Easy Cioppino is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Easy Cioppino is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy cioppino using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Easy Cioppino:
- Take 1 steamed dungeness crab, cleaned and cracked
- Get 24 small mussels, scrubbed and debearded
- Make ready 24 small clams, scrubbed
- Make ready 40 medium shrimp in the shell, deveined
- Take 1 bag scallops, defrosted
- Get 1/2 lb calamari, cut into 1" bands
- Prepare 1/2 lb whole filet of halibut or other firm-flesh fish
- Take 3 tbsp olive oil, extra virgin
- Get 1 small onion, halved and cut in thirds
- Take 2 garlic cloves, crushed
- Take 1 small red bell pepper, cut in 2-inch strips
- Get 1/2 a fennel bulb, cut in thirds
- Take 2 tsp red pepper flakes
- Get 2 bay leaves
- Get 28 oz San Marzano tomatoes, crushed well by hand or pureed
- Take 2 big sprigs of basil
- Prepare 2 sprigs Italian flat parsley,
- Get 1 tsp dried oregano
- Get freshly ground black pepper
- Get sea salt
- Prepare 1 baguette loaf sourdough bread
Also, this simple and quick Gazpacho is a summertime dream. Considered mainly as an Italian-American variant of the many fish and seafood stews in Italian cuisine, cioppino is also quite a popular dish for the holiday season, especially the Feast of the Seven Fishes. This is probably because you can combine several fish and seafood in the dish, shortening the quota for the number of dishes you need to prepare for the occasion. Heat oil in a large pot over medium heat.
Instructions to make Easy Cioppino:
- Heat olive oil and garlic in a large pot over medium-high heat for about 1 minute.
- Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes. Add sea salt and black pepper to taste. Saute over medium-high heat until the onions are translucent, about 2 minutes.
- Stir in tomatoes and add the basil, parsley and oregano. Continue cooking over medium high heat, stirring occasionally until the sauce is reduced by a third.
- While the sauce thickens, cut the sourdough baguette into half-inch slices and toast or grill on both sides until crisp. Coat lightly with garlic and olive oil. Set aside in a serving bowl.
- Add clams and mussels to the pot and cook for 2 minutes.
- Add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and simmer rapidly for about 5 minutes.
- Add the steamed crab and stir well. Cook until the mussels and clams open, about 4 more minutes.
- Transfer cioppino into a large bowl and serve immediately with the grilled sourdough bread..
Add garlic, oregano, and red pepper flakes and season with salt and pepper. I have been making this for so long, can't recall where it came from. Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network. After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two. Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
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