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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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) …
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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 …
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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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WEBPrepare the Seafood. Clams and mussels: scrub the shells, de-beard the mussels by pulling the "beards" towards the back of the shell, and place them in a bowl of water …
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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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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 …
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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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WEBAdd the fennel, onion and a pinch of salt and saute for 10 minutes, until softened. Stir in the garlic and red pepper flakes and cook for 1 minute, until fragrant. Add the tomatoes, …
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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 …
WEBHeat 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. Stir in garlic and …
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WEBAdd the minced garlic and cook for 1-2 minutes. Add the white wine to deglaze the pan and let the wine cook off completely. Once the wine has reduced, stir and cook off the …
WEBInstructions. In a large heavy bottomed stockman, heat the oil over medium heat. Add the fennel, onion, garlic, and red pepper flakes, and cook until the onions are soft and …
WEBStir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute. Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; …
WEBAdd the mussels and clams to the broth and submerge them. Cover and cook for 3-4 minutes. Finally, add the chopped white fish and shrimp to the broth, fully submerging …
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, …