About Products Recipes Where to Buy Restaurants FAQ Cart (0) Restaurants Contact Privacy

Seafood Cioppino Stew

Seafood Cioppino Stew

Directions

Prep

20 minutes

Cook

60 minutes

Total

60-90 min

Ingredients

2 lbs. king crab legs or dungeness (shells cracked)

1lb. mussels, scrubbed, debearded

1-2 lbs. large uncooked shrimp, peeled and deveined

1 lb. bay scallops

1/2 lb. Alaskan cod filet (or halibut), cut into large pieces

1 loaf sourdough bread

1/2 cup butter

1 onion, chopped

1 small fennel bulb, finely chopped

4 garlic cloves, coarsely chopped

1/4 fresh parsley, chopped

2 Tbsp. Mediterranean Seasoning

1/2 tsp. crushed red pepper

1 (28 oz.) can crushed tomatoes

1 (14.5 oz.) can fire-roasted diced tomatoes (or regular)

1 1/2 cups of white wine

4 cups seafood stock

3 bay leaves

1/4 cup fresh 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, Kinder's Mediterranean Seasoning and red pepper flakes, saute for 2 minutes.

  3. Step 3

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

  4. Step 4

    Increase heat to medium and add mussels, cook for 5 minutes or until they start to open.

  5. Step 5

    Add shrimp and scallops, cook one minute.

  6. Step 6

    Add cod and crab legs, cover and cook for 3-5 minutes until shrimp and scallops are just firm. Remove any mussels that did not open.

  7. Step 7

    Garnish with parsley and serve with sourdough bread. Enjoy!

20 minutes Prep

60 minutes Cook

4-6 Servings

Ingredients

2 lbs. king crab legs or dungeness (shells cracked)

1lb. mussels, scrubbed, debearded

1-2 lbs. large uncooked shrimp, peeled and deveined

1 lb. bay scallops

1/2 lb. Alaskan cod filet (or halibut), cut into large pieces

1 loaf sourdough bread

1/2 cup butter

1 onion, chopped

1 small fennel bulb, finely chopped

4 garlic cloves, coarsely chopped

1/4 fresh parsley, chopped

2 Tbsp. Mediterranean Seasoning

1/2 tsp. crushed red pepper

1 (28 oz.) can crushed tomatoes

1 (14.5 oz.) can fire-roasted diced tomatoes (or regular)

1 1/2 cups of white wine

4 cups seafood stock

3 bay leaves

1/4 cup fresh parsley, chopped for garnish

Share

Recommended

Recipes

Master Salt Pasta Salad

10.22.20

Master Salt Pasta Salad

15-30 min.

6-8 Servings

View Recipe
Roast Chicken with Root Vegetables

10.22.20

Roast Chicken with Root Vegetables

60-90 min.

6 Servings

View Recipe
Grilled Chicken Caesar Salad

10.14.20

Grilled Chicken Caesar Salad

15-30 min.

4 Servings

View Recipe