How To make Cheesy Cioppino
1/2 lb Sweet (Mild) Italian Sausage
-; Thinly Sliced 2 tb Olive Oil
1 lg Onion; Chopped
1 md Green Bell Pepper; Coarsely
-Chopped 1 lg Clove Garlic; Minced
32 oz Beef Broth; 2 16-oz Cans
28 oz Tomatoes; Chopped, Undrained
8 oz Tomato Sauce; 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp; Deveined And
-Shelled 1 1/2 c Zucchini; Sliced
1 c Carrots; Sliced
3/4 c Celery; Diagonally Sliced
2 md Lobster Tails; Cooked,
-Shelled, And Sliced Into -1/2-Inch Pieces 1 1/2 c Fusilli Pasta; Cooked And
-Drained 1/4 c Fresh Parsley; Chopped
1/2 ts Dried Basil; Crushed
12 oz Jarlsberg Cheese; Shredded
In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent. Add the beef froth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through. TO SERVE: Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.
How To make Cheesy Cioppino's Videos
Cioppino Seafood Stew
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
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*** TIME STAMPS ***
00:00 Intro
01:24 Firing Up the Grill
02:02 Making the Garlic Butter Croutons
03:09 Charring the Tomatoes
05:29 Knifework
09:17 Cooking the Veggies
12:39 Cooking the Cod
14:19 Adding the Seafood
16:27 Serving the Cioppino
17:29 Let's Have a Taste
18:38 Outro
SEAFOOD STEW RECIPE for winners*
A great seafood stew is simple and delicious to prepare. Print the complete recipe at
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* recipe also appropriate for non-winners
ingredients:
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL
directions:
Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that's cool—because now we'll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it's easy peezey and puts a nice glow in your belly.
Bon appétit!
RAGS to RICHES SYRIAN CHEF shares BEST CIOPPINO RECIPE I've EVER HAD! (SEAFOOD & TOMATO BROTH)
From arriving from Syria to the USA with no money and no understanding of English, to building a 6 restaurant empire, Chef Bashar of Catch Restaurant is a real American success story! Here he shares his recipe for Cioppino, a rich tomato broth with seafood that is the real San Francisco treat!
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CIOPPINO INGREDIENTS
1 tablespoon olive oil
1 tsp clam base
1 tablespoon minced garlic
Homemade tomato sauce
1/4 cup white wine
1/2 cup water
2 salmon filets
2 chilean sea bass filets
6 ounces shrimp
5 pieces new zealand mussel
Few leaves of basil
Salt and pepper to taste
TOMATO SAUCE RECIPE
1 yellow onion
7 fresh tomatoes
4 cloves of garlic
1 tablespoon sugar
1 pound basil
Salt and pepper to taste
½ cup olive oil
1 liter of water
For the tomato sauce, saute the onions and garlic in 3 tbsp of olive oil for about 3 minutes. Then add the tomatoes, salt and pepper to taste, sugar and water. Simmer on low for about 1 hour, then add the basil. Set aside. For the cioppino, saute the garlic in the olive oil for about 1 minute. Then add salmon, sea bass, nd clams and saute a bit more. Add the wine and the clam base and stir. Then add 2 cups of the homemade tomato sauce, and water. Add the seabass and mussels. Boil and then simmer for about 6 minutes then add fresh basil and serve.
How I make a good shrimp broth for my delicious cioppino recipe!
How to Make Monterey Bay Cioppino
Test cook Bryan Roof makes host Julia Collin Davison a regional specialty, Monterey Bay Cioppino.
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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