Best 2 Cioppino Calabrese Recipes

Welcome to the world of creating a delicious culinary masterpiece called "Cioppino Calabrese"! Originating from the vibrant region of Calabria in Southern Italy, this flavorful seafood stew is a symphony of the sea, bursting with an array of fresh seafood, aromatic vegetables, herbs, and tantalizing spices. Whether you are a seasoned chef or a home cook seeking to impress your loved ones, this article will guide you through the journey of crafting an unforgettable Cioppino Calabrese. From selecting the freshest ingredients to mastering the art of combining flavors, we will uncover the secrets of this treasured Italian dish. Prepare to embark on a sensory adventure as we delve into the depths of flavor and discover the perfect recipe for Cioppino Calabrese that will leave your taste buds dancing with delight.

Here are our top 2 tried and tested recipes!

CIOPPINO, CALABRESE

CIOPPINO, CALABRESE image

Categories Soup/Stew Shellfish Steam Vegetarian

Yield 8 generous servings

Number Of Ingredients 16

Ingredients

Sauce Base
2 - 3 ea Onions, minced or medium chopped
1 - 2 bulbs Garlic
2 14 oz cans diced tomatoes
2 4 oz cans tomato sauce or puree
red wine - (Chianti, Burgundy, Merlot)
Italian seasonings to taste.
olive oil
water
Seafood
7 large Dungeness Crabs (live if possible), Cleaned and cracked just before addition to the sauce.
10 lbs Clams - scrubbed clean. (Discard any that are open)
2 lbs mussels (Optional)
5 lbs Prawns (in shells) - rinsed.
1 lb fresh oysters with liquor (Optional)
2 loaves Garlic Bread

Steps:

Sauce Base 1 Chop or mince onions, and garlic. Saute in olive oil until translucent. 2 Add diced tomatoes and 2 cans water. 3 Add tomato sauce or puree plus 2 additional cans of water. 4 Add red wine (Use 14 oz can for measure). 5 Add Italian seasoning to taste. 6 Adjust amount of sauce depending on quantity and size of seafood. Seafood 1 About 30 minutes before you want to serve, add clams and mussels (if desired). 2 10 minutes later, add the cracked and clean live crabs. 3 5 minutes later, add the prawns and oysters (if desired). 4 When the crab shells turn red and the prawns are pink and the clam shells start to open, then it is ready to serve. 5 Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine (Chianti et al) and enjoy.

CIOPPINO, CALABRESE

Cioppino, Calabrese image

This recipe comes from my maternal Calabrese grandmother. It was traditionally served on Christmas eve and contains only shellfish. Some cioppino recipes include calamari (squid), mussels, and/or chunks of solid bodied fish that holds together during cooking. The two essential ingredients are Dungeness crab and garlic. Note: Live Dungeness crabs are preferred for this dish. If they are not available in your area, cooked and cracked crab may be substituted. If they are, add them after the prawns. You only want to re-heat the crab, not overcook it. Tip: Supply each guest with ample napkins, a bib, and a nutcracker and pick to get at all of the sweet Dungeness crab.

Provided by Chia Chef

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 onions, medium chopped
1 -2 garlic clove
2 (14 ounce) cans diced tomatoes
2 (4 ounce) cans tomato sauce or 2 (4 ounce) cans puree
red wine (Chianti, Burgundy, Merlot)
Italian spices
olive oil
water
7 large dungeness crabs, cleaned and cracked just before addition to the sauce (live if possible)
10 lbs clams, scrubbed clean. (Discard any that are open)
2 lbs mussels (optional)
5 lbs prawns, rinsed (in shells)
1 lb oyster, fresh with liquor (optional)

Steps:

Sauce Base:.
Chop or mince onions and garlic. Saute' in olive oil until translucent.
Add diced tomatoes and 2 14oz cans water.
Add tomato sauce or puree plus two 4oz cans water.
Add 1 14oz can red wine.
Add Italian seasoning to taste.
Adj1ust amount of sauce depending on quantity and size of seafood.
Seafood:.
About 30 minutes before serving, add clams and mussels.
10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
5 minutes later, add prawns and oysters.
When crab and prawn shells turn red and the clams open the dish is ready to serve.
Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.

Nutrition Facts : Calories 848.3, Fat 10, SaturatedFat 1.6, Cholesterol 611.6, Sodium 5591.8, Carbohydrate 32, Fiber 2.1, Sugar 5, Protein 148.2

Tips:

Use fresh seafood: The fresher the seafood, the better the cioppino. If you can, buy your seafood from a fishmonger or seafood market the same day you plan to make the cioppino.
Don't overcrowd the pan: When searing the seafood, don't overcrowd the pan. This will cause the seafood to steam instead of sear, and it will not develop as much flavor.
Use a variety of seafood: Cioppino is a great way to use up leftover seafood. Feel free to use any type of seafood you like, such as shrimp, clams, mussels, calamari, and fish fillets.
Don't boil the seafood: Once the seafood is added to the broth, don't boil it. This will toughen the seafood.
Serve with crusty bread: Cioppino is traditionally served with crusty bread for dipping. This is a great way to soak up all the delicious broth.

Conclusion:

Cioppino Calabrese is a delicious and hearty seafood stew that is perfect for a special occasion or a casual weeknight meal. With its variety of seafood, flavorful broth, and crusty bread, cioppino is sure to please everyone at the table. So next time you're looking for a new seafood recipe to try, give cioppino Calabrese a try. You won't be disappointed!