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Cioppino served with Sourdough Bread (Emeril Lagasse) Recipe

Cioppino served with Sourdough Bread (Emeril Lagasse) Recipe

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5 (2 Votes)

Cioppino served with Sourdough Bread (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1/4 cup chopped fennel
2 tbsp minced garlic
1 bay leaf
1 tsp salt
1 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp dried fennel seeds
1/2 tsp dried thyme
1/2 tsp ground black pepper
2 tbsp tomato paste
1 cup dry white wine
1 (28-oz) can crushed plum tomatoes and their juices
2 cups fish stock
1 whole dungeness crab, quartered
1 lb clams , well scrubbed and de-bearded
1 lb mussels , well scrubbed and de-bearded
1 lb firm fish , such as halibut or snapper, cut into 1-inch cubes
1 1/2 tsp essence , recipe follows
1 lb medium shrimp, shelled and deveined
1 pint oysters and their juices , picked over for shell
1/4 cup chopped fresh parsley
1/2 cup freshly grated parmesan
1/4 cup chopped green onions, green tops only
sourdough bread, accompaniment
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel, and cook, stirring, until soft, about 4 minutes. Add the garlic, bay leaf, salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes.
Add the plum tomatoes and their juices and the fish stock and bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab quarters, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells.
Lightly season the fish and shrimp with the Essence, and add to the pot. Add the oysters, and stir. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions.
Serve immediately with hot bread.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	963.08 Kcal (4032 kJ)
Calories from fat	451.1 Kcal
		% Daily Value*
Total Fat	50.12g	77%
Cholesterol	175.69mg	59%
Sodium	5101.87mg	213%
Potassium	1603.48mg	34%
Total Carbs	49.19g	16%
Sugars	4g	16%
Dietary Fiber	9.49g	38%
Protein	73.73g	147%
Vitamin C	40.2mg	67%
Vitamin A	0.7mg	22%
Iron	24.1mg	134%
Calcium	328.2mg	33%

Amount Per 100 g
Calories	148.55 Kcal (622 kJ)
Calories from fat	69.58 Kcal
		% Daily Value*
Total Fat	7.73g	77%
Cholesterol	27.1mg	59%
Sodium	786.92mg	213%
Potassium	247.32mg	34%
Total Carbs	7.59g	16%
Sugars	0.62g	16%
Dietary Fiber	1.46g	38%
Protein	11.37g	147%
Vitamin C	6.2mg	67%
Vitamin A	0.1mg	22%
Iron	3.7mg	134%
Calcium	50.6mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.6

Points
24

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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