Smoky Cioppino
Prep Time
Serves
Cooking Mode
3 tbsp olive oil
1 large onion, finely diced
1 red pepper, finely chopped
4 cloves garlic, minced
1 tsp smoked paprika
½ tsp each salt, pepper and hot pepper flakes
¼ cup tomato paste
1 cup white wine
1 can no salt added diced tomatoes
1 bottle clam juice (236 mL)
1 cup reduced sodium chicken broth
2 lb Supreme Seafood Mix
2 lb shell-on king crab legs, cut at joint
¼ cup finely chopped fresh parsley
3 tbsp olive oil
1 large onion, finely diced
1 red pepper, finely chopped
4 cloves garlic, minced
1 tsp smoked paprika
½ tsp each salt, pepper and hot pepper flakes
¼ cup tomato paste
1 cup white wine
1 can no salt added diced tomatoes
1 bottle clam juice (236 mL)
1 cup reduced sodium chicken broth
2 lb Supreme Seafood Mix
2 lb shell-on king crab legs, cut at joint
¼ cup finely chopped fresh parsley
Directions
1Heat oil in large Dutch oven or saucepan set over medium heat. Cook onion, red pepper, garlic, smoked paprika, salt, pepper and hot pepper flakes 5 min., until onion is softened. Stir in tomato paste; cook 1 min. Mix in wine, diced tomatoes, clam juice and broth; bring to a boil. Reduce heat to medium-low and simmer 10 min.
2Stir in seafood and crab legs. Cover and cook 5 min. until seafood is just cooked through. Stir in parsley before serving.
Tips
1
For entertaining, make the soup ahead without adding the seafood. Reheat the soup, then add seafood and cook through. Serve with baguette slices.
2
For variety, add corn kernels and cooked, chopped potato to the soup.
Disclaimer
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Personal Note
Personal Note
