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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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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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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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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WEBInstructions. In a 2-quart saucepan set over medium-high heat, heat the olive oil. Add the chopped onions and cook for about 2 minutes, stirring frequently until softened. Add the …
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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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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 …
WEBSeason with ½ tsp Kosher salt, then cook, stirring occasionally, for 6 minutes. Add 4 cloves chopped garlic, 1 tsp fennel seeds, and ½ tsp crushed red pepper flakes, then stir and …
WEBBring to boiling. Reduce heat to a simmer and cook for 15 to 20 minutes. Stir in seafood. Return to boiling, then immediately reduce heat to a simmer. Cook, covered, for a few …
WEBStep 1 Heat oil in a large pot over medium heat. Add fennel and shallots and cook until soft and translucent, 6 minutes. Add garlic, oregano, and red pepper flakes and season with …
WEBCook for 1 minute. Add the red pepper flakes, oregano and tomato paste. Cook the mixture until the tomato paste turns a deep red color. Stir in the wine and deglaze the pan …
WEBCook for 2-3 minutes until shells open up. Uncover and remove from heat. Sauté Veggies: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons …
WEBSeason the fish with salt and pepper, then cover and cook for another 3-5 minutes or until the shrimp and fish are opaque. Turn off the heat and stir in the butter until incorporated. …
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 …
WEBInstructions. Melt the butter in a large stockpot or enameled dutch oven. Add the olive oil, onions, parsley and garlic and sauté over medium heat for 3-4 minutes. Using clean …
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 …