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Easy Cioppino Seafood Stew https://www.metro.ca/userfiles/image/recipes/ragout-fruits-mer-cioppino-facile-11445.jpg PT30M PT40M PT1H10M
Heat the olive oil and butter in a heavy pot or Dutch oven over medium heat. Add the chopped fennel and onion and sauté for 10 minutes, until tender.Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Then stir in the tomato paste and cook for another minute.Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat, and simmer uncovered for 30 minutes.Add the seafood in the following order: first the cod, then the shrimp & scallops, and finally the mussels and clams. Do not stir. Bring to a simmer, lower the heat, cover, and cook for 10 minutes until the seafood is cooked and the shellfish open.Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels and clams that have not opened.Serve sprinkled with parsley and serve with crusty bread
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4 tablespoons (60 ml) olive oil 2 tablespoons (30 ml) butter 2 cups (500 ml) fennel bulb, white part only, diced small 4 shallot or 1 large yellow onion peeled and diced 3 garlic clove peeled and pressed or minced 1 teaspoon (5 ml) whole fennel seeds 1/2 teaspoon (2,5 ml) red pepper flakes 1 tablespoon (15 ml) tomato paste 1 can (796 ml) crushed tomatoes 4 cups (1 L) seafood broth bay leaf 1 1/2 cups (375 ml) dry white wine such as Pinot Grigio kosher salt and freshly ground black pepper 1 lb (454 g) cod fillets skin removed, cut into 2 inch dice 1 pkg (340 g) Irresistibles frozen shrimp and bay scallops 12 mussels scrubbed 12 clams 1 tablespoon (15 ml) anise flavored liquor (I used Ouzo) 3 tablespoons (45 ml) parsley for serving
Easy Cioppino Seafood Stew

Easy Cioppino Seafood Stew

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6
Accompaniments
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 tablespoons
    (60 ml)
    olive oil
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  • 2 tablespoons
    (30 ml)
    butter
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  • 2 cups
    (500 ml)
    fennel bulb, white part only, diced small
  • 4
    shallot or 1 large yellow onion peeled and diced
  • 3
    garlic clove peeled and pressed or minced
  • 1 teaspoon
    (5 ml)
    whole fennel seeds
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  • 1/2 teaspoon
    (2,5 ml)
    red pepper flakes
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  • 1 tablespoon
    (15 ml)
    tomato paste
  • 1 can
    (796 ml)
    crushed tomatoes
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  • 4 cups
    (1 L)
    seafood broth

  • bay leaf
  • 1 1/2 cups
    (375 ml)
    dry white wine such as Pinot Grigio

  • kosher salt and freshly ground black pepper
  • 1 lb
    (454 g)
    cod fillets skin removed, cut into 2 inch dice
  • 1 pkg
    (340 g)
    Irresistibles frozen shrimp and bay scallops
  • 12
    mussels scrubbed
  • 12
    clams
  • 1 tablespoon
    (15 ml)
    anise flavored liquor (I used Ouzo)
  • 3 tablespoons
    (45 ml)
    parsley for serving
Imprimer ma sélection

Preparation

Heat the olive oil and butter in a heavy pot or Dutch oven over medium heat. Add the chopped fennel and onion and sauté for 10 minutes, until tender.

Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Then stir in the tomato paste and cook for another minute.

Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, then lower the heat, and simmer uncovered for 30 minutes.

Add the seafood in the following order: first the cod, then the shrimp & scallops, and finally the mussels and clams. Do not stir. Bring to a simmer, lower the heat, cover, and cook for 10 minutes until the seafood is cooked and the shellfish open.

Stir in the liqueur, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels and clams that have not opened.

Serve sprinkled with parsley and serve with crusty bread

Source : Metro

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