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Seafood Blend Cioppino


2 lb king or dungeness crab, shells cracked

1 lb mussels, scrubbed and debearded

1-2 lb large uncooked shrimp, peeled and deveined

1 lb bay scallops

1/2 lb 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 Tbsp Kinder’s Seafood Blend

1 tsp 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


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

Step 2

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

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Garnish with parsley and serve with warm sourdough

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