Ciopinno Recipe Video
Summary
Preparation Time20 MinCooking Time1 Hr 5 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupExotic
Ingredients
Olive oil - 2 tablespoons
Butter - 2 tablespoons
Rib celery - 1, finely diced
Onion - 1, diced
Garlic - 5 cloves, minced
White wine - 2 cups
Bay leaf - 1
Dried oregano - 1/2 teaspoon
Red pepper flakes - 1/2 teaspoon
Worcestershire sauce - 1/2 teaspoon
Tomato puree (or plum tomatoes, crushed by hand) - 1 can
Water (or fish stock or clam juice) - 2 cups
Salt - 1/2 teaspoon
Lemon slices - 6
Dungeness crab - 2 pounds, cooked, cracked and cleaned
Fresh cod - 12 ounces, cut into 1-inch pieces
Raw shrimp - 1 pound, peeled and deveined
Fresh mussels - 1 pound
Fresh herbs - 1/2 cup, chopped
Directions
MAKING
1) Add the olive oil and butter to a pot, along with the onion and celery, and gently saute over medium heat for about 6 to 7 minutes.
2) Add a pinch of salt and continue to cook till the ingredients turn golden brown.
3) Add the garlic and cook for another 1 minute.
4) Next, add the white wine and bring the mixture to a simmer.
5) Raise the heat to high and add the oregano and pepper. Stir well.
6) Continue to stir and add the Worcestershire sauce and pepper flakes. Then add the tomato puree (or crushed tomatoes) along with the water or stock and stir well. Bring the mixture to a simmer.
7) Reduce the heat to low and let the mixture simmer for about 35 minutes. If the sauce looks too thick, add some water or stock.
8) Bring the mixture to a boil again and add the lemon sauce, followed by the fish. Bring back to a simmer and let the ingredients cook for about 2 minutes.
9) Add the crabs and continue to gently cook the preparation.
10) Add the shrimp next and keep stirring to mix well. Add the mussels and stir again.
11) Cover the pot tightly and cook the ingredients on high heat for about 5 minutes. The Ciopinno is done when all the meat is cooked and the mussels have opened up.
SERVING
12) Garnish the hot Ciopinno with parsley or tarragon leaves and serve while still piping hot.
1) Add the olive oil and butter to a pot, along with the onion and celery, and gently saute over medium heat for about 6 to 7 minutes.
2) Add a pinch of salt and continue to cook till the ingredients turn golden brown.
3) Add the garlic and cook for another 1 minute.
4) Next, add the white wine and bring the mixture to a simmer.
5) Raise the heat to high and add the oregano and pepper. Stir well.
6) Continue to stir and add the Worcestershire sauce and pepper flakes. Then add the tomato puree (or crushed tomatoes) along with the water or stock and stir well. Bring the mixture to a simmer.
7) Reduce the heat to low and let the mixture simmer for about 35 minutes. If the sauce looks too thick, add some water or stock.
8) Bring the mixture to a boil again and add the lemon sauce, followed by the fish. Bring back to a simmer and let the ingredients cook for about 2 minutes.
9) Add the crabs and continue to gently cook the preparation.
10) Add the shrimp next and keep stirring to mix well. Add the mussels and stir again.
11) Cover the pot tightly and cook the ingredients on high heat for about 5 minutes. The Ciopinno is done when all the meat is cooked and the mussels have opened up.
SERVING
12) Garnish the hot Ciopinno with parsley or tarragon leaves and serve while still piping hot.
Editors Review
I love to make this spicy Italian-style seafood stew on a cold day. It makes a really romantic dinner when accompanied with a great white wine. My husband said that this stew is truly like the ones we get in a fine-dining restaurant. I didn’t know that Ciopinno originated in San Francisco. Isn't it considered an Italian dish?Comments
Comments: 1 |
Add a Comment
Anonymous says :
Is this Fish stew a combination of fish and shrimp? That seems to be interesting. In fact we Indians have a different way of cooking Fish, especially curried fish. We like it much more spicier and thicker! :) But this seems to be a great recipe too.
Posted on: 3 February 2010 - 9:40pm
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