Do you have a recipe for Italian Cioppino?!


Question: Italian Cioppino
1 envelope (1 1/2 oz) spaghetti sauce mix
2 cups Progresso? tomato puree (from 28-oz can)
1 can (28 oz) whole peeled tomatoes with basil (Italian style), undrained
3 medium green onions, finely chopped (3 tablespoons)
1 medium green bell pepper, diced (1 cup)
1 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce
2 1/2 cups dry white wine or clam juice
2 lb uncooked clams in shells, scrubbed
1 1/2 lb uncooked prawns or large shrimp, peeled and deveined
Mix sauce mix, tomato puree and tomatoes in 3-quart saucepan, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes.
Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.

nfd?


Answers: Italian Cioppino
1 envelope (1 1/2 oz) spaghetti sauce mix
2 cups Progresso? tomato puree (from 28-oz can)
1 can (28 oz) whole peeled tomatoes with basil (Italian style), undrained
3 medium green onions, finely chopped (3 tablespoons)
1 medium green bell pepper, diced (1 cup)
1 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce
2 1/2 cups dry white wine or clam juice
2 lb uncooked clams in shells, scrubbed
1 1/2 lb uncooked prawns or large shrimp, peeled and deveined
Mix sauce mix, tomato puree and tomatoes in 3-quart saucepan, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes.
Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.

nfd?

Italian Cioppino
70's dish

10 min 5 min prep

1/4 cup olive oil
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped parsley
1 (16 ounce) can Italian-style tomatoes, chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can vegetable juice cocktail
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil
3/4 teaspoon hot pepper sauce
1/8 teaspoon ground coriander
2 cups dry white wine
1 lb orange roughy or other firm white fish fillets
1/2 lb scallops
1/2 lb shrimp, peeled and deveined
1 (6 1/2 ounce) can crabmeat
1 (10 ounce) can whole clams, drained


< 15 mins
Low Fat
Seafood
Italian
In large saucepan, heat oil; add garlic, onion, celery, green pepper and parsley.
Stir occasionally, cooking until tender.
Add tomatoes, tomato sauce, vegetable-juice cocktail, salt, pepper, basil, pepper sauce and coriander.
Simmer, covered, for 11/2 hours.
Add dry white wine and cook, uncovered, over medium heat for 15 minutes.
Add orange roughy, scallops, shrimp, crabmeat and clams and cook for an additional 20 minutes.

Cioppino (My Favorite)
6 generous servings

4 large garlic cloves, minced
2 medium onions, finely chopped
1 Bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried hot red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 green bell pepper, cut into 1/4-inch dice
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 (28- to 32-oz) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-lb) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1 1/2 lb) such as littlenecks, scrubbed
1 lb skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces (or whatever firm fish you enjoy)
1 lb large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
3/4 lb sea scallops,
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil

Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls.

The stew — without seafood — can be made 1 day ahead. Cool, uncovered, then chill, covered. Bring to a simmer before adding seafood.





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