Cioppino Seafood Stew Recipe

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Fennel

  Bulb, raw

  1 cup, sliced or 87g

• Onions

  Raw

  ½ cup, sliced or 58g

• Garlic

  Raw

  4 cloves, minced or 12g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Salt

  Table

  1 dash or 0.4g

• Cod

  Fish, atlantic, raw

  16 oz or 454g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Mussels

  Farm Raised - Walmart

  100g

• Clam

  Mollusks, mixed species, raw

  100g

• Anise seed

  Spices

  1 tbsp, whole or 7g

• Parsley

  Raw

  3 tbsp or 11g

• Red wine

  Alcoholic beverage, table, carignane

  1 serving 5 fl oz or 147g

Directions

1. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the fennel and onion and saute 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.
5. Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened.
6. Ladle into large, shallow bowls, sprinkle with parsley and serve with slices of sourdough baguette.
7. Recipe by: Heidi (source: https://www.foodiecrush.com/cioppino-recipe/)

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