Cioppino Recipe
Italian seafood stew with fresh Gulf snapper, jumbo lump crab, shrimp, mussels, clams & calamari
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Ingredients
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Seafood and Broth
Method
Preparation and Cooking
- 1
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, fennel, and red bell pepper. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- 2
Add Liquids and Seasoning
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Then, add the crushed tomatoes, fish stock, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.
- 3
Add Seafood
Once boiling, reduce heat to a simmer. Add the snapper, shrimp, mussels, clams, and calamari. Cover and cook for 10-15 minutes, or until the mussels and clams have opened and the seafood is cooked through.
- 4
Finish and Serve
Remove the bay leaves. Stir in the crab meat and chopped parsley. Adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.
