{"id":1920,"date":"2020-03-10T22:43:51","date_gmt":"2020-03-10T22:43:51","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1920"},"modified":"2020-12-02T23:46:35","modified_gmt":"2020-12-02T23:46:35","slug":"cioppino-seafood-stew","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1920","title":{"rendered":"Cioppino Seafood Stew"},"content":{"rendered":"<p>This classic San Franciscan fisherman&#8217;s stew is great for entertaining since you can make the base a day in advance and you can use whatever seafood you like.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Cioppino Seafood Stew with Gremolata Toasts<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Italian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Kristin<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H30M\">1 hour 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 garlic cloves, divided<\/li>\n<li class=\"ingredient\">2 tablespoons extra-virgin olive oil<\/li>\n<li class=\"ingredient\">3\/4 cup finely chopped onion<\/li>\n<li class=\"ingredient\">1\/2 cup packed sliced fennel<\/li>\n<li class=\"ingredient\">1\/4 cup finely chopped celery<\/li>\n<li class=\"ingredient\">1 teaspoon kosher salt, divided<\/li>\n<li class=\"ingredient\">1\/2 teaspoon freshly ground black pepper, divided<\/li>\n<li class=\"ingredient\">1\/2 teaspoon red-pepper flakes<\/li>\n<li class=\"ingredient\">1\/2 pound cleaned squid, bodies sliced into 1\/2-inch rings, tentacles halved lengthwise if large<\/li>\n<li class=\"ingredient\">1\/2 tablespoon tomato paste<\/li>\n<li class=\"ingredient\">1 teaspoon dried oregano<\/li>\n<li class=\"ingredient\">1 cup dry white wine<\/li>\n<li class=\"ingredient\">1 15-ounce can crushed tomatoes<\/li>\n<li class=\"ingredient\">2 bay leaves<\/li>\n<li class=\"ingredient\">1 8-ounce bottle clam juice<\/li>\n<li class=\"ingredient\">1 1\/2 cups seafood stock or vegetable broth<\/li>\n<li class=\"ingredient\">1\/2 stick (4 tablespoons) unsalted butter, room temperature<\/li>\n<li class=\"ingredient\">3 tablespoons chopped flat-leaf parsley, divided<\/li>\n<li class=\"ingredient\">1\/2 teaspoon lemon zest<\/li>\n<li class=\"ingredient\">1 baguette, sliced and toasted<\/li>\n<li class=\"ingredient\">1 pound littleneck clams, soaked in water for 1 hour<\/li>\n<li class=\"ingredient\">1\/2 pound medium tail-on shrimp, peeled and deveined<\/li>\n<li class=\"ingredient\">1 pound mussels, scrubbed and de-bearded<\/li>\n<li class=\"ingredient\">1\/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1\/2 teaspoon salt, and 1\/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.<\/li>\n<li class=\"instruction\">Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.<\/li>\n<li class=\"instruction\">Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1\/4 teaspoon each salt and pepper. Taste and adjust seasoning.<\/li>\n<li class=\"instruction\">Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1\/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.<\/li>\n<li class=\"instruction\">When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.<\/li>\n<li class=\"instruction\">Serve cioppino immediately in large soup bowls with gremolata toasts alongside.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3229<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This classic San Franciscan fisherman&#8217;s stew is great for entertaining since you can make the base a day in advance and you can use whatever seafood you like. Cioppino Seafood Stew with Gremolata Toasts Recipe Type: Main Cuisine: Italian Author: Kristin Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4],"tags":[236],"class_list":["post-1920","post","type-post","status-publish","format-standard","hentry","category-italian","tag-seafood","course-main","cuisine-italian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cioppino Seafood Stew - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1920\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cioppino Seafood Stew - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"This classic San Franciscan fisherman&#8217;s stew is great for entertaining since you can make the base a day in advance and you can use whatever seafood you like. 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