Dinner last night: Cioppino
After my yoga class, I came home and finished up a cioppino. With a glass of red wine, a delicious green salad with pears and plenty of French bread, it was delicious.
Cioppino in Crockpot a la mal
A seafood stew from many sources. Generally believed to have been first created between Monterrey and San Francisco by Italian fisherman. Serve with a loaf of warm, crusty bread, preferably a sourdough, to sop up the broth!
Prep Time: approx. 30 min.
Cook Time: approx. 3-6 hours in crockpot.
Ready in: approx. 7-8 hours.
-- Type of Prep : Crock Pot, Slow Cook
Makes 12 to 14 servings.
See end for Origins.
-- 3/4 cup butter (or olive oil or combination)
-- 2 onions, chopped
-- 2 / 6 / 8 cloves garlic, minced
-- 1 bunch fresh parsley, chopped
-- 1 (14.5 ounce) cans stewed tomatoes
-- 1 (28 oz) can diced tomatoes and juice
-- 2 carrots, chopped
-- 2 celery, chopped
-- 1 parsnip, chopped (optional)
-- 1 hot pepper (optional), chopped - used 1 serrano, chopped
-- 2 large green peppers, diced and/or 1 red pepper, chopped
-- 1 cup water
-- fish fumet or make your own with 1 pkg. Japanese dried bonito flakes in hot water
-- 2 bay leaves
-- 1 tablespoon dried basil
-- 1/2 teaspoon dried thyme or more
-- 1/2 teaspoon dried oregano or more
-- 1/2 teaspoon paprika or more
(-- 1/2 teaspoon cayenne pepper- omitted: quite spicy enough from serrano; use only if no hot pepper)
-- 1 t. oregano or coriander seed (some suggest adding ground fennel, too)
-- 2 cups white wine or 1 red & 1 white or all red
1 1/2 pounds large shrimp - peeled and deveined: I used 12, deveined but unpeeled 21-30 ct.
(1 1/2 pounds bay scallops)
(18 small clams)
(18 mussels, cleaned and debearded)
(1 1/2 cups crabmeat)
1 1/2 pounds cod fillets, cubed: used 1 1/2 lb. catfish
Directions
1. Over medium-low heat melt 2 TB butter, 1/4 C. olive oil in large stockpot,
add onions, garlic and parsley and sweat. Cook slowly, stirring
occasionally until onions are soft. Add carrots, celery, a parsnip if you have it.
2. Add tomatoes to the pot (break them into chunks as you
add them, if not using diced tomatoes.) Add water, bay leaves, basil, thyme,
oregano, water and wine. Mix well. Bring to simmer for 30 minutes or so.
3. Then place all ingredients in slow cooker except seafood. Cover and cook 6 to 8 hours on low.
4. To get ready to serve, turn the heat of the crockpot up to HIGH.
5. Make a broth to cook the seafood in another stockpot. Add 1 cup dry white wine, 1/2 cup dry red, a cup or so of water to a large stockpot and bring to a simmer. Take 2 or 3 cups of juice from the crockpot and add to stockpot.
6. A few minutes before serving, put the cubed fish in the pot. After 3 minutes put in the shrimp and other shellfish. Cook gently just until the shrimp show color and any shellfish ha ve opened - do NOT overcook: shrimp and scallops, if using, should be tender and juicy, not cooked until rubbery.
7. Meanwhile, take another 2-3 cups of soup base and put in a container using a hand blender or put in a blender and puree. As the seafood is finishing cooking add this puree to the stockpot. Finally, as 2-3 cups of the veggies from the soup base in the crockpot to the stockpot with the seafood.
8. Now serve the soup. Put several pieces of fish in each soup plate. Using a ladle fill the soup plates with the soup from the stockpot in which you cooked the fish. Top each plate with several shrimp. Sprinkle each plate with chopped parsley and serve.
"Serve with true sourdough bread if you can find it. We here in San Francisco are lucky in that we have a choice of several really 'sour' tasting brands. By the way, don't be afraid to dunk your bread in the cioppino as it's considered perfectly good manners in this case.
Will's Notes:
*You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
**Use your imagination and personal preferences as to which seafoods to add. "
Origins in 6 recipes online, e.g., Allrecipes and others, Submitted by Star Pooley, and Helen Brown's West Coast Cook Book and Leith's Fish Bible, among others.
Cioppino in Crockpot a la mal
A seafood stew from many sources. Generally believed to have been first created between Monterrey and San Francisco by Italian fisherman. Serve with a loaf of warm, crusty bread, preferably a sourdough, to sop up the broth!
Prep Time: approx. 30 min.
Cook Time: approx. 3-6 hours in crockpot.
Ready in: approx. 7-8 hours.
-- Type of Prep : Crock Pot, Slow Cook
Makes 12 to 14 servings.
See end for Origins.
-- 3/4 cup butter (or olive oil or combination)
-- 2 onions, chopped
-- 2 / 6 / 8 cloves garlic, minced
-- 1 bunch fresh parsley, chopped
-- 1 (14.5 ounce) cans stewed tomatoes
-- 1 (28 oz) can diced tomatoes and juice
-- 2 carrots, chopped
-- 2 celery, chopped
-- 1 parsnip, chopped (optional)
-- 1 hot pepper (optional), chopped - used 1 serrano, chopped
-- 2 large green peppers, diced and/or 1 red pepper, chopped
-- 1 cup water
-- fish fumet or make your own with 1 pkg. Japanese dried bonito flakes in hot water
-- 2 bay leaves
-- 1 tablespoon dried basil
-- 1/2 teaspoon dried thyme or more
-- 1/2 teaspoon dried oregano or more
-- 1/2 teaspoon paprika or more
(-- 1/2 teaspoon cayenne pepper- omitted: quite spicy enough from serrano; use only if no hot pepper)
-- 1 t. oregano or coriander seed (some suggest adding ground fennel, too)
-- 2 cups white wine or 1 red & 1 white or all red
1 1/2 pounds large shrimp - peeled and deveined: I used 12, deveined but unpeeled 21-30 ct.
(1 1/2 pounds bay scallops)
(18 small clams)
(18 mussels, cleaned and debearded)
(1 1/2 cups crabmeat)
1 1/2 pounds cod fillets, cubed: used 1 1/2 lb. catfish
Directions
1. Over medium-low heat melt 2 TB butter, 1/4 C. olive oil in large stockpot,
add onions, garlic and parsley and sweat. Cook slowly, stirring
occasionally until onions are soft. Add carrots, celery, a parsnip if you have it.
2. Add tomatoes to the pot (break them into chunks as you
add them, if not using diced tomatoes.) Add water, bay leaves, basil, thyme,
oregano, water and wine. Mix well. Bring to simmer for 30 minutes or so.
3. Then place all ingredients in slow cooker except seafood. Cover and cook 6 to 8 hours on low.
4. To get ready to serve, turn the heat of the crockpot up to HIGH.
5. Make a broth to cook the seafood in another stockpot. Add 1 cup dry white wine, 1/2 cup dry red, a cup or so of water to a large stockpot and bring to a simmer. Take 2 or 3 cups of juice from the crockpot and add to stockpot.
6. A few minutes before serving, put the cubed fish in the pot. After 3 minutes put in the shrimp and other shellfish. Cook gently just until the shrimp show color and any shellfish ha ve opened - do NOT overcook: shrimp and scallops, if using, should be tender and juicy, not cooked until rubbery.
7. Meanwhile, take another 2-3 cups of soup base and put in a container using a hand blender or put in a blender and puree. As the seafood is finishing cooking add this puree to the stockpot. Finally, as 2-3 cups of the veggies from the soup base in the crockpot to the stockpot with the seafood.
8. Now serve the soup. Put several pieces of fish in each soup plate. Using a ladle fill the soup plates with the soup from the stockpot in which you cooked the fish. Top each plate with several shrimp. Sprinkle each plate with chopped parsley and serve.
"Serve with true sourdough bread if you can find it. We here in San Francisco are lucky in that we have a choice of several really 'sour' tasting brands. By the way, don't be afraid to dunk your bread in the cioppino as it's considered perfectly good manners in this case.
Will's Notes:
*You can add water to the recipe to thin out the Cioppino somewhat but we prefer it nice and thick.
**Use your imagination and personal preferences as to which seafoods to add. "
Origins in 6 recipes online, e.g., Allrecipes and others, Submitted by Star Pooley, and Helen Brown's West Coast Cook Book and Leith's Fish Bible, among others.
posted by mal at 9:15 AM
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