One Dish Cioppino Recipe

Cioppino {Fisherman's Stew} The Seasoned Mom

WEBApr 1, 2022 · Heat 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, …

Rating: 5/5(4)
1. Combine tomatoes, bell pepper, onion, celery, seafood stock, tomato paste, wine, garlic, Italian seasoning, sugar, bay leaf, and crushed red pepper flakes in a large slow cooker.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours (or until vegetables are tender).
3. Turn the slow cooker to HIGH heat. Stir in the shrimp, fish, crabmeat and clams. Cover and cook on HIGH for 20-30 more minutes (stirring twice), or until shrimp is opaque and fish flakes easily with a fork. Remove bay leaf.
4. Just before serving, stir in basil and parsley and season with salt and pepper, to taste.

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Ina Garten's Cioppino Recipe (Seafood Stew)

WEBNov 27, 2023 · Heat 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. …

Rating: 4.6/5(274)
1. Heat 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.
2. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant.
3. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
4. Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir. Bring to a simmer, lower the heat, cover and cook for 10 minutes until the seafood is cooked and the shellfish open.

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Cioppino (Fisherman's Stew) Big Delicious Life

WEBFeb 12, 2021 · Instructions. In a large, heavy bottom dutch oven, heat olive oil over medium heat. Add onion, leek, fennel, shallots and salt and …

Rating: 5/5(4)
1. 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 minutes.
2. Add garlic, red pepper flakes and cook for another minute until fragrant. Stir in tomato paste and cook for another 1-2 minutes.
3. Add wine and boil for about 5 minutes until reduced. Add in clam juice, stock and crushed tomatoes and bring to a simmer. Turn heat down to medium-low, cover and let broth simmer for 30 minutes, allowing the flavors to meld.
4. Add the clams and mussels to the simmering broth, cover and cook for about 5 minutes until they start to open. Uncover and add in fish and scallops and cook for 1-2 minutes until they start to turn opaque. Add in shrimp and cook for another 2-3 minutes until they turn pink.

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