WEBMelt butter in a large stockpot or Dutch oven over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes. Stir in tomato paste, garlic, …
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WEBPeel, placing shells in a large saucepan that has a tightly fitting lid. Devein shrimp, cover, and refrigerate for later. Add the garlic, onion, celery, peppercorns and bay leaf to the …
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WEB1 lb shrimp, peeled and deveined; 1/2 lb mussels, cleaned; 1/2 lb clams, cleaned; 1/2 lb firm white fish (like cod or halibut), cut into chunks; 2 cups crushed tomatoes (no sugar added)
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WEBMelt butter in a large pot over medium-high heat. Add onions, garlic, carrots and celery to pot and saute for about 5 minutes or until tender. Add tomatoes, broth, wine, basil, …
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WEBAdd STEW ingredients to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6. Rinse seafood. Add seafood to the slow cooker and cook and additional 15-30 …
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WEBOnce boiling, reduce heat and simmer for 15-20 minutes, until the stew is slightly thickened. Add in fish, scallops, shrimp and clams, in that order. Cover and cook until fish is …
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WEBHeat oil in a large, heavy-bottom pot or large Dutch oven, over medium heat. Add onion and fennel and saute for 5 minutes, stirring. Add the carrots, celery, and garlic and continue …
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WEBHeat 2 tablespoons of olive oil in a Dutch oven or large soup pot over medium-high heat. When the oil shimmers, add the bell pepper, onion, and celery. Cook, stirring regularly, …
WEBPlace a large stock pot over medium-high heat. Add 2 tablespoon oil to the pot. Sauté the fennel and onions for 5 minutes; then add the garlic and tomato paste. Sauté one more …
WEBMake the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Add onion, fennel and salt. Saute until onion is translucent, 8 …
WEBIngredients: 3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans chicken broth
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WEBInstructions. In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and saute until soft and translucent, about 10 …
WEBRemove shells and tails from shrimp and add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat …
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WEBCook until fragrant, 1 minute more. Step 2 Add wine and let boil until reduced by half, 3 to 5 minutes, scraping up browned bits with a wooden spoon. Add tomatoes, clam juice, …
WEBAdd the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes. Add the mussels, cover and steam until the …
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WEBInstructions. In a large deep lidded saute pan over medium-high heat, brown ground sausage. Drain grease and set meat to the side in a separate bowl. In the same pan …
WEBMake the stew base. Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the …