Cheaper Cioppino Recipes

A CHEAPER CIOPPINO

Steps:

• Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
• Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
• Stir in the tomatoes and wine and heat to a boil.
• Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
• Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
• Taste - if acidic, add the sugar.
• Serve garnished with the parsley.

NO SHELLS CIOPPINO

Steps:

• Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
• Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
• Serve in bowls with a good sour dough french bread and a green salad.

SAN FRANCISCO CIOPPINO

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.
• Stir in whole and stewed tomatoes, tomato sauce, wine, basil and pepper, breaking up tomatoes with a fork. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally.
• Return to boiling. Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. Stir in shrimp; cover and simmer until shrimp are pink and firm.
• Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated. Serve with bread to dip into broth.