Best 4 Bodega Bay Cioppino Recipes

SAN FRANCISCO CIOPPINO

San Francisco Cioppino image

Provided by Food Network Kitchen

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

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.

BODEGA BAY CIOPPINO

Bodega Bay Cioppino image

This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

Provided by Bev

Categories Main Dish Crab

Time 2h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
½ cup dry white wine
¼ cup chopped fresh parsley
½ teaspoon dried basil
2 teaspoons salt
½ teaspoon cracked black pepper
1 bay leaf
1 pound scallops
24 littleneck clams
1 ½ pounds crab legs
1 pound unpeeled, large fresh shrimp

Steps:

Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 12.7 g, Cholesterol 170 mg, Fat 6.1 g, Fiber 2.1 g, Protein 43.4 g, SaturatedFat 0.9 g, Sodium 1342.7 mg, Sugar 6.2 g

BODEGA BAY CIOPPINO

Bodega Bay Cioppino image

This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

Provided by Bev

Categories Main Dish Crab

Time 2h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, crushed or to taste
2 (28 ounce) cans diced tomatoes with juice
½ cup dry white wine
¼ cup chopped fresh parsley
½ teaspoon dried basil
2 teaspoons salt
½ teaspoon cracked black pepper
1 bay leaf
1 pound scallops
24 littleneck clams
1 ½ pounds crab legs
1 pound unpeeled, large fresh shrimp

Steps:

Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.

Nutrition Facts : Calories 308.7 calories, Carbohydrate 12.7 g, Cholesterol 170 mg, Fat 6.1 g, Fiber 2.1 g, Protein 43.4 g, SaturatedFat 0.9 g, Sodium 1342.7 mg, Sugar 6.2 g

SEAFOOD CIOPPINO

Seafood Cioppino image

True Seafood lover's comfort food! Brings back childhood memories of Bodega Bay and buckets of steaming fresh stew! Serve with crusty french bread, sour dough is the most authentic, and plenty of napkins. Maybe even pass bibs around.

Provided by Bev in NY

Categories Stew

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, to taste,crushed to a paste
2 (28 ounce) cans diced tomatoes with juice
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon coarsley ground black pepper
1 bay leaf
1 lb scallops
24 littleneck clams
1 1/2 lbs crab legs
1 lb unpeeled fresh large shrimp

Steps:

Heat olive oil in a very large, heavy pot, over medium-high heat.
Add onion and garlic and saute until soft, stirring frequently.
Pour in tomatoes and white wine.
Season with parsley, basil, salt, pepper and the bay leaf.
Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
Add clams, scallops, clams, crab legs and shrimp to the pot.
Cover, and cook over medium heat until clams open.
Scoop portions into large bowls to serve.

Nutrition Facts : Calories 254.6, Fat 4.9, SaturatedFat 0.7, Cholesterol 124.5, Sodium 1540.3, Carbohydrate 14.7, Fiber 2.5, Sugar 6.7, Protein 35.3