Simple Seafood Cioppino

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Rating: 0
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Rate this recipe!

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Simple Seafood Cioppino

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Prep Time

20minutes

Cook Time

60minutes

Servings

Product Type

Broths & Stocks,

Ingredients

  • 3 tbsp. olive oil
  • 1 fennel bulb stems discarded and chopped
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. black pepper
  • 26 oz. Organic Crushed Tomatoes approximately
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 5 cups Pacific Foods Organic Vegetable Broth
  • 2 bay leaves
  • 1 pound uncooked large shrimp peeled and deveined
  • 1 pound clams scrubbed
  • 1 pound mussels scrubbed
  • 1 pound assorted firm-fish fillets wild salmon or halibut, cut into 2-inch chunks
  • 1/2 cup fresh parsley chopped (to garnish)

Instructions

  1. Heat olive oil in large stockpot over medium heat. Add fennel, onion, and garlic cloves and saute until onion is translucent, about 8-10 minutes.
  2. Add red pepper flakes, black pepper, organic crushed tomatoes, tomato paste, dry white wine, organic vegetable broth, and bay leaves. Cover pot and bring to a simmer. Reduce heat to medium-low and simmer for 30 minute to let flavors infuse.
  3. Add clams and mussels to pot. Cover pot and cook for 5 minutes, or until clams and mussels begin to open.
  4. Add shrimp and fish, cover, and cook another 5 minutes, or until fish and shrimp are cooked through and clams and mussels are fully open.
  5. Add soup to bowls and garnish with fresh parsley. Enjoy!

Ingredients

  • 3 tbsp. olive oil
  • 1 fennel bulb stems discarded and chopped
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. black pepper
  • 26 oz. Organic Crushed Tomatoes approximately
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 5 cups Pacific Foods Organic Vegetable Broth
  • 2 bay leaves
  • 1 pound uncooked large shrimp peeled and deveined
  • 1 pound clams scrubbed
  • 1 pound mussels scrubbed
  • 1 pound assorted firm-fish fillets wild salmon or halibut, cut into 2-inch chunks
  • 1/2 cup fresh parsley chopped (to garnish)

Instructions

  1. Heat olive oil in large stockpot over medium heat. Add fennel, onion, and garlic cloves and saute until onion is translucent, about 8-10 minutes.
  2. Add red pepper flakes, black pepper, organic crushed tomatoes, tomato paste, dry white wine, organic vegetable broth, and bay leaves. Cover pot and bring to a simmer. Reduce heat to medium-low and simmer for 30 minute to let flavors infuse.
  3. Add clams and mussels to pot. Cover pot and cook for 5 minutes, or until clams and mussels begin to open.
  4. Add shrimp and fish, cover, and cook another 5 minutes, or until fish and shrimp are cooked through and clams and mussels are fully open.
  5. Add soup to bowls and garnish with fresh parsley. Enjoy!