how do i prepare ciopino?

Answer 1

This recipe is adapted from a McCall's cookbook. One of the keys to any tailgate or outdoor cooking is to prepare the majority of your chopping and measuring at home before your destination. Plastic baggies are great to use as containers for your measured ingredients. This is a good recipe for the December playoff run when the Dungeness crab season is in full swing in the Bay Area. I usually cook this right on a grill of a Smokey Joe, but a Coleman stove is fine also.

1/3 cup olive oil
1 cup chopped onion
1 jar clam juice
1 cup chopped green pepper
3 cloves garlic, crushed
1 doz. littleneck clams
1 can (1b, 12 oz.) tomatoes
1 can (8oz) tomato sauce
1 cup dry red wine
1/3 cup parsley
2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon pepper
1 lb fresh cod
2 dungeness crabs, cooked, cracked and cleaned
1 doz mussels
1doz scallops

--------------------------------------------------------------------------------

At home, rinse and clean all fish, crab, mussels, clams. Cut cod in large pieces. Chop all vegetables and portion out ingredients in plastic bags or containers. Portion out dry ingredients also.

1. In hot oil in a large 16 qt. kettle, sauté onion, green pepper, green onion and garlic, stirring occasionally, until onion is golden-about 10 minutes.
2. Add clam juice ,tomatoes, tomato sauce, wine, parsley, salt, oregano, basil leaves, pepper, and 1 cup water to the sautéed vegetables; mix well. Adjust amount of liquid to your liking.
3. Bring to boiling; simmer, covered, approx. 30 minutes. If using a Smokey Joe monitor carefully and take off heat if necessary to keep to a simmer.
4. Add clams and mussels and cook until shells open. Discard any unopened shells.
5. Add crab, fish. return to boiling. Add scallops last as they will cook quickly. Simmer covered for approx. 20 to 30 min.

I usually add extra tomatoes, wine and water to have enough liquid. Tabasco sauce is a nice condiment also for this dish
Goes good with garlic bread or sourdough. A dry chardonnay stands up well with all the fish, but a good Chianti works also.
Remember, this is a stew, so experiment with other fish if you want. It all seems to work.

Answer 2

1 sea bass or striped bass
1 pound shrimp
1 quart clams or mussels
1/4 pound dried porcini mushrooms
1 West Coast crab or lobster
3-4 tomatoes
1 green pepper
1/2 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
3 Tablespoons parsley, chopped
1/3 cup tomato paste
1 pint red wine
salt and pepper
Start by soaking the mushrooms in cold water, then prepare the seafood. Cut the raw fish in serving-sized pieces. Shell and devein the shrimp, leaving the tails intact. Clean and steam the mussels or clams in a quart of water or stock for about 4-5 minutes (until the shells open) and save the liquid. Break the crab apart or cut the lobster in pieces.

Make the sauce. Heat the olive oil in a saucepan, then saute the onion, garlic, mushrooms, and green pepper and cook for 3 minutes. Add the tomatoes and cook down for a minute or two, then add the tomato paste, the wine, and 4 cups of the mussel or clam broth. Salt and pepper to taste, cover, and let simmer for 30 minutes.

When ready to assemble, arrange the seafood in a large kettle: first the crab or lobster, then the fish, topped by the shrimp. Bring the sauce to a boil, then pour into the kettle, cover, and cook on low heat for 8 minutes. Toss in the mussels or clams (to reduce shell volume, you can wrench off and throw away half the shell before tossing in), cover, and heat for 2 more minutes.

Bring the kettle to the table and ladle out. Make sure everyone has big towels and nutcrackers and picks--it's a gloriously messy meal.

Answer 3

Go to the Foodnetwork.com Michael Chiarello has the BEST way to prepare it. It's a lot of work but soooooo worth it!!! Enjoy

Answer 4

one raw chicken. two tablespoon salt. two tablespoons baking soda. cook chicken in oven 450 degrees for 4 hours. baste with soda. yum yum