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Seafood Cioppino Stew


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


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, Kinder’s Mediterranean Seasoning and red pepper flakes, saute for 2 minutes.

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.

Step 4

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

Step 5

Add shrimp and scallops, cook one minute.

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.

Step 7

Garnish with parsley and serve with sourdough bread. Enjoy!

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