Cioppino Mixed Green Salad Recipes

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CIOPPINO-MIXED GREEN SALAD



Cioppino-Mixed Green Salad image

Living in California, the "salad bowl" of the United States, I'm inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad-a spin on the classic seafood stew-is the top request. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12

1 cup Italian salad dressing
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 cup dry white wine, optional
3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
2 cups lump crabmeat (about 10 ounces), drained
16 cups torn mixed salad greens
2 large tomatoes, seeded and coarsely chopped
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
1 large red onion, thinly sliced and separated into rings
1 can (6 ounces) pitted ripe olives, drained and quartered
6 hard-boiled large eggs, quartered lengthwise
Optional: Minced fresh parsley and lemon wedges

Steps:

  • In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours., Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 285 calories, Fat 17g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 888mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

GREEN CHILE CIOPPINO



Green Chile Cioppino image

This recipe offers a little more zip than your typical cioppino recipe with red broth. It is delicious! A great crowd pleaser! Different assortments of shellfish turn out great too! Serve with a sliced and toasted sourdough bread loaf.

Provided by Mr&MrsWells

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 2h20m

Yield 12

Number Of Ingredients 19

4 peppers Anaheim chile peppers, halved and seeded
¾ cup salted butter
2 medium onions, chopped
½ bunch fresh cilantro, chopped
6 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes, undrained
2 (14.5 ounce) cans chicken broth
1 ½ cups white wine
1 cup water
2 leaf (blank)s bay leaves
1 tablespoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ pound clams in shell, scrubbed
½ pound mussels, cleaned and debearded
1 ½ pounds cod fillets, cubed
1 pound sea scallops
1 pound large shrimp, peeled and deveined
4 whole lobster tails, split in half lengthwise

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Puree peppers in the bowl of a food processor or blender; set aside.
  • Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
  • Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
  • Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 12.2 g, Cholesterol 176.5 mg, Fat 17.9 g, Fiber 1.4 g, Protein 37.5 g, SaturatedFat 9.2 g, Sodium 979.5 mg, Sugar 3.9 g

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