WebMake the sauce. Add shrimp stock (or 3 cups of seafood stock), then pour in 1 (28oz) can of crushed tomatoes. Add 2 bay leaves, 2-3 sprigs of tarragon (or oregano), stir well, then …
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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, …
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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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WebHeat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper …
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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 opaque …
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WebInstructions. Heat olive oil in a large soup pot or dutch oven. Add onion and fennel, along with a few pinches of salt, and sauté until they begin to soften, about 4-5 minutes.
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WebInstructions. In a large pot over medium heat, add the olive oil. Next, add in the onions, garlic, celery, and peppers and saute for 4 to 6 minutes or until lightly browned. Pour in …
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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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, thyme …
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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, 8-10 …
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WebDirections. In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours. Stir in seafood. Cook, covered, until fish just begins to flake easily with a …
WebCut fish into 1 1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use. Heat oil in a large saucepan over medium heat. Add onion, celery, and garlic and cook, …
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WebStir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf. Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for …
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, …
WebHeat the oil in a very large pot and saute onion and shallots until translucent. Add garlic, red pepper flakes (to taste) and salt and continue to saute about another 2 min. Add the …
WebStir in onion, celery, and carrot with a pinch of salt. Cook for 5 minutes, stir in garlic and cook for 1 minute. Increase heat to high and stir in wine. Bring to a simmer. (2 minutes) Add …
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