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Seafood Blend Cioppino

Seafood Blend Cioppino

Directions

Prep

20 minutes

Cook

60 minutes

Total

80 minutes

Ingredients

2 pounds king or dungeness crab, shells cracked

1 pound mussels, scrubbed and debearded

1-2 pounds large uncooked shrimp, peeled and deveined

1 pound bay scallops

1/2 pound Alaskan cod fillet, cut into large pieces

1 loaf sourdough bread

1/2 cup butter

1 onion, chopped

1 small fennel bulb, chopped finely

4 cloves garlic, chopped coarsely

2 tablespoons Kinder's Seafood Blend

1 teaspoon Kinder's Red Garlic Seasoning

1 28oz can crushed tomatoes

1 14.5oz fire roasted diced tomatoes

1 and 1/2 cup white wine

4 cups seafood stock

3 bay leaves

1/4 cup Italian parsley, chopped for garnish

  1. Step 1

    In a large pot over medium-high heat, melt butter then add onion, fennel, parsley until the onions are translucent and soft, about 8 minutes

  2. Step 2

    Add garlic, Seafood Blend, and Red Garlic seasoning, and saute for 2 minutes

  3. Step 3

    Add crushed and diced tomato, wine, seafood stock, bay leaves, cover, and reduce heat to medium low. Simmer for 30 minutes, stirring occasionally

  4. Step 4

    Increase head to medium, add mussels, and cook for 5 minutes until the start to open

  5. Step 5

    Add cod and crab legs, cover, and cook for 3-5 minutes

  6. Step 6

    Add shrimp and scallops, cook until scallops are just firm and shrimp is no longer translucent

  7. Step 7

    Garnish with parsley and serve with warm sourdough

20 minutes Prep

60 minutes Cook

4-6 Servings

Ingredients

2 pounds king or dungeness crab, shells cracked

1 pound mussels, scrubbed and debearded

1-2 pounds large uncooked shrimp, peeled and deveined

1 pound bay scallops

1/2 pound Alaskan cod fillet, cut into large pieces

1 loaf sourdough bread

1/2 cup butter

1 onion, chopped

1 small fennel bulb, chopped finely

4 cloves garlic, chopped coarsely

2 tablespoons Kinder's Seafood Blend

1 teaspoon Kinder's Red Garlic Seasoning

1 28oz can crushed tomatoes

1 14.5oz fire roasted diced tomatoes

1 and 1/2 cup white wine

4 cups seafood stock

3 bay leaves

1/4 cup Italian parsley, chopped for garnish

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