Scomas Inspired Warm Cioppino Salad Recipes

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SAN FRANCISCO-STYLE CIOPPINO



San Francisco-Style Cioppino image

Provided by Food Network

Time 3h15m

Yield 6 servings

Number Of Ingredients 34

1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 small serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (recommended: Tabasco)
10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style)
Fish Stock, recipe follows
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock)
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
11 to 12 cups clam juice

Steps:

  • For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
  • For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
  • To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
  • In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.

SAN FRANCISCO CIOPPINO



San Francisco Cioppino image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm-fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread

Steps:

  • Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
  • Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.

SCOMA'S-INSPIRED WARM CIOPPINO SALAD



Scoma's-Inspired Warm Cioppino Salad image

Number Of Ingredients 18

1 tablespoon plus 1 1/2 teaspoons olive oil
1 clove garlic minced
1/2 cup chopped onion
1/2 cup red wine
1 teaspoon chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
3 cups tomato sauce
4 ounces rock cod filets cut into 1 inch cubes
4 ounces clams (without shells)
4 ounces prawns
4 ounces sea scallops
3/4 cup fish stock or clam juice
4 ounces crab meat or whole cooked crab, cleaned and cracked
4 ounces medium sized shrimp shelled and deveined
salt to taste
black pepper to taste
1 1/2 cups fresh spinach torn into bite sized pieces
1 to 1 3/4 pound Bread Bowl

Steps:

  • 1. Heat 1 tablespoon of the olive oil in a large pot over medium-low heat. Add the garlic and sauté 1 minute, then toss in the onions, and continue to sauté 2 minutes. Stir the wine into the pot along with the oregano and basil, and continue to cook until the liquid is reduced by half. 2. Add the tomato sauce, cod, clams, prawns, and scallops. Increase the heat and bring the ingredients to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. 3. Add the fish stock, crabmeat, and shrimp. Simmer 1 minute and add the salt and pepper. Remove the pot from the heat and set aside. (At this point, you can spoon this hot cioppino into a bread bowl and serve it as a stew.) 4. Preheat the oven to 350°F. 5. Heat the remaining 1 1/2 teaspoons of olive oil in a small skillet over low heat. Add the spinach and sauté for 1 minute,or until just wilted. 6. Warm the bread bowl in the oven for 2 to 3 minutes. Carefully remove the warm bowl, and add the spinach. Reserving the broth, drain the hot cioppino and add it to the bread bowl. Drizzle with 3 tablespoons of the reserved broth. 7. Serve the warm salad with the remaining broth on the side. Save any unused broth for another recipe.

Nutrition Facts : Nutritional Facts Serves

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