Inspired Cioppino Seafood Stew
Prep Time
Cooking Mode
¼ cup Olive Oil
1 cup Diced Onion
1 cup Diced Fennel, fronds reserved for garnish
1 cup Diced Green Pepper
3 tbsp Panache Tomato Paste
1 tbsp Minced Garlic
¼ tsp Crushed Red Pepper Flakes
2 Bay Leaves
1 can Compliments Diced Tomatoes with Italian Seasoning
¾ cup Diced Roasted Red Peppers
4 cups Compliments Vegetable Broth
¼ tsp Salt
¼ tsp Pepper
24 Fresh Mussels, scrubbed
1 bag thawed Snow Crab Clusters
1 lb ¾” Diced White Fish Fillet (Halibut/Cod)
1 bag Compliments Naturally Simple Frozen Black Tiger Shrimp 26/30 Thawed, Deveined and Peeled, Tail On
8 Fresh Shucked Choice Oysters, on the half shell
¼ cup Chopped Fresh Parsley
¼ cup Olive Oil
1 cup Diced Onion
1 cup Diced Fennel, fronds reserved for garnish
1 cup Diced Green Pepper
3 tbsp Panache Tomato Paste
1 tbsp Minced Garlic
¼ tsp Crushed Red Pepper Flakes
2 Bay Leaves
1 can Compliments Diced Tomatoes with Italian Seasoning
¾ cup Diced Roasted Red Peppers
4 cups Compliments Vegetable Broth
¼ tsp Salt
¼ tsp Pepper
24 Fresh Mussels, scrubbed
1 bag thawed Snow Crab Clusters
1 lb ¾” Diced White Fish Fillet (Halibut/Cod)
1 bag Compliments Naturally Simple Frozen Black Tiger Shrimp 26/30 Thawed, Deveined and Peeled, Tail On
8 Fresh Shucked Choice Oysters, on the half shell
¼ cup Chopped Fresh Parsley
Directions
1Heat a large pot over medium high heat, add the olive oil, onion, fennel, and green pepper. Season lightly and cook stirring occasionally until softened without caramelizing, approx. 8 mins.
2Add the tomato paste, garlic, red pepper flakes and bay leaves, stirring often, cook for 2 mins. Stir in the diced tomatoes, roasted red pepper, and vegetable broth. Bring to a simmer, season lightly with salt and pepper, let simmer for 10 mins.
3Meanwhile, shuck the fresh oysters leaving them on the half shell, keep refrigerated. Separate the snow crab clusters into individual legs, lightly crack using the back of a knife carefully or hands, without fully breaking the legs, and keep refrigerated.
4Once ready, add the mussels and snow crab legs. Cover, and bring to a simmer, cooking for 4 mins. Gently stir in the diced white fish fillet, and shrimp. Simmer until mussels have opened, the fish and shrimp are just cooked through, approx. 4 mins longer. Season lightly and stir in the parsley, taste and adjust seasoning to taste if needed.
5Divide the Cioppino Seafood Stew evenly between soup bowls. Garnish each with a fresh shucked oyster on the half shell, a pinch of the chopped fennel fronds and parsley. Serve immediately.
Tips
1
Serve with thick slices of grilled sour dough bread for dipping in the flavourful cioppino broth.
2
To pre crack the snow crab legs, carefully use the back of a knife, meat tenderizer or your thumbs to gently crack-don’t fully break the surface of the crab shell. Try to simply split the shell without crushing the meat inside. Focus on the lightly coloured, more pliable part of the legs shell for an easier cleaner crack. A light pre-crack helps the flavours from the cioppino permeate the shell and makes it much easier to remove the shells once the legs are cooked.
Disclaimer
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Personal Note
Personal Note
