Cioppino "Imperiale" Recipe – a delicious recipe with olive oil, pancetta, onion, garlic, fennel, carrot. Easy to follow and perfect for any occasion.
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Heat oil at medium-high flame.
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Add whole jalapeAos and tip the pot to deep fry until the peppers are lightly browned.
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Set aside the peppers for the time being.
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Brown pancetta in the oil.
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Remove and blot on a paper towel.
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Add onions.
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Reduce heat to medium-low; sweat for 5 minutes.
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The goal is translucence, not browning.
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Add garlic.
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Stir until aroma rises, about 1 minute.
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Add fennel and carrot and cook another 5 minutes or so, until the hard roots hint at softening or the onions start to change color (whichever comes first).
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Add the chili-garlic sauce, tomato solids, red bell pepper and anchovies.
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Stir and fry for a minute.
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Turn heat up to high after adding these ingredients.
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At this point, start seasoning as you go with salt and pepper, just a pinch at a time.
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Continue this throughout the long simmer to follow.
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Add tomato juice, fish stock, wine, herbs, spices, vinegar, pancetta, and the jalapeAos.
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Add your balls at this point.
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If thereas any juice from canned seafood, add that too.
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Bring to a boil and then cut back to a healthy simmer.
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Simmer for 30 minutes.
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Carefully skim and stir once every 5 minutes or so.
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Keep track of the volume: some reduction is important, but remember that in the end you want 16 cups or so.
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Once you get to the desired volume, thereas no reason that you canat keep the lid on between skims, as long as the wine alcohol has cooked out by then.
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Meanwhilea
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Lightly dust the fish, shrimp, and crab meat with white flour.
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Keep each meat separate, as they will be browned separately.
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Season with salt and pepper.
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Combine the shallot, garlic and basil; divide this mixture into three little piles.
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For the three batches of floured meat, do the following: In a pan on high flame, heat 2 T of the olive oil.
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When hot, swirl in 1 T of the butter.
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Add a third of the shallot mixture and swirl (quickly; the danger here is that the garlic will burn).
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Add the meat and brown to suit your taste.
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Set the meat aside and go on to the next batch.
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If the residual garlic starts to burn, wipe out the pan between batches.
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In the end, if thereas a crystallized residue (which there wonat be if you use a non-stick pan), deglaze with half a cup of white wine, reduce until the alcohol is cooked out, and add it to the soup.
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Remove the jalapeAos and bay leaves from the soup.
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The peppers can be skinned, deveined, deseeded and minced for use in a relish; tune the heat by mixing in roasted green or yellow bell pepper, and season with salt and lemon juice.
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Hand blend the soup to the desired consistency.
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Tune the seasoning with salt, pepper, chili-garlic sauce, and vinegar.
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Get a low boil going and add the browned meat, followed by the clams.
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When the clams are open, the soup is ready.
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It is easier to plate to the soup if the clams are removed as soon as theyare cooked; otherwise they really get in the way during plating.
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Plate 2 cups of soup per serving, topped with clams and garnished with basil chiffonade, chopped oregano leaf and fried rosemary.
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Serve with baguette slices and aioli.
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Tell your seven guests to kiss your ring because youare the king of the world.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["SOUP BASE:", "olive oil a"" 1/2 cup", "pancetta (optional) a"" 1 thick slice, diced", "jalapeAo a"" 2", "onion a"" 2 (diced)", "garlic a"" 6 cloves (minced)", "fennel a"" 1/2 bulb (diced)", "carrot a"" 1 large (diced)", "chili-garlic sauce a"" 1 T", "tomatoes, whole peeled a"" 2x28 oz. (crushed by hand; drained; reserve juice)", "red bell pepper a"" 1 (roasted; skinned; chopped)", "anchovies a"" 2 oz. (drained; chopped)", "fish stock a"" 4 cups", "wine, dry white a"" 2 cups", "oregano a"" 2 sprigs (stemmed; chopped)", "basil a"" 8 large leaves (chopped)", "rosemary a"" 1 sprig (fried 30 sec in oil; blotted dry; stemmed)", "thyme a"" 2 sprigs", "bay leaf a"" 3", "red pepper a"" 1 t", "saffron a"" 1/2 t", "allspice a"" 1/4 t", "cinnamon a"" 1/4 t", "red wine vinegar -- 2 T", "salt", "pepper", "FINISHING THE SOUP:", "flour", "rock shrimp a"" 1 lb. (cleaned, drained well)", "swordfish a"" 1 lb. (cubed for large bite size)", "crab meat a"" 12 oz. (drained well; reserve juice)", "shallot a"" 1 (minced)", "garlic a"" 1 clove (minced)", "basil a"" 8 large leaves a"" finely chopped", "butter a"" 3 T", "olive oil a"" 6 T", "clams or mussels a"" 32 (scrubbed)", "herbs for garnish: basil, rosemary, oregano, thyme"].
Yes, Cioppino "Imperiale" Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.