Cioppino (Spicy Seafood Stew)

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Ingredients:

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olive oil+ Add to Shopping List

1 container Crazy Fresh freshly chopped Mirepoix* (or 1 cup chopped onion and 1/2 cup each chopped celery and carrots)+ Add to Shopping List

1 cup chopped red bell pepper+ Add to Shopping List

1 Tablespoon minced fresh garlic (4 large cloves)+ Add to Shopping List

1/4 teaspoon crushed red pepper flakes, or to taste+ Add to Shopping List

1 Tablespoon Italian herb seasoning+ Add to Shopping List

seasoned salt and freshly ground pepper, to taste+ Add to Shopping List

2 (14.5 oz) cans Italian Diced Tomatoes+ Add to Shopping List

1 1/2 cups white wine+ Add to Shopping List

4 cups seafood, fish, or chicken stock+ Add to Shopping List

1 (6 oz) can tomato paste+ Add to Shopping List

2 bay leaves+ Add to Shopping List

1 (20 oz.) package Simply Diced Potatoes with Onion+ Add to Shopping List

1 pound uncooked peeled and deveined shrimp (size 16 to 20 per lb)+ Add to Shopping List

1 pound mixed seafood of your choice (bay scallops, crab, clams, mussels, lobster claws, or fish like cod or pollock)+ Add to Shopping List

Directions:

Preheat 6 to 8 quart Soup Pot over medium-high heat. Add ¼ cup olive oil and mirepoix to pan. Saute until translucent, about 5 minutes. Stir in Chopped Red Bell pepper, garlic, and crushed red pepper flakes and saute 3 minutes.
Stir in Italian herb seasoning and sprinkle with seasoned salt and pepper. Add 2 more tablespoons olive oil and stir in Italian Bread Crumbs. Cook about 2 to 3 minutes.
Add clam juice, tomatoes, white wine, seafood stock, tomato paste, and bay leaves and stir well. Bring to a boil; add potatoes and reduce heat to a simmer. Cook until potatoes are tender, about 15 minutes.
Add uncooked seafood first and cook about 3 minutes. Stir in any precooked seafood and just heat through. Serve warm in bowls with crusty bread on the side.
*Chef’s note: For more flavor try adding 1 cup diced fennel bulb to the mirepoix mix.

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Ingredients:

olive oil

1 container Crazy Fresh freshly chopped Mirepoix* (or 1 cup chopped onion and 1/2 cup each chopped celery and carrots)

1 cup chopped red bell pepper

1 Tablespoon minced fresh garlic (4 large cloves)

1/4 teaspoon crushed red pepper flakes, or to taste

1 Tablespoon Italian herb seasoning

seasoned salt and freshly ground pepper, to taste

2 (14.5 oz) cans Italian Diced Tomatoes

1 1/2 cups white wine

4 cups seafood, fish, or chicken stock

1 (6 oz) can tomato paste

2 bay leaves

1 (20 oz.) package Simply Diced Potatoes with Onion

1 pound uncooked peeled and deveined shrimp (size 16 to 20 per lb)

1 pound mixed seafood of your choice (bay scallops, crab, clams, mussels, lobster claws, or fish like cod or pollock)

Directions:

Preheat 6 to 8 quart Soup Pot over medium-high heat. Add ¼ cup olive oil and mirepoix to pan. Saute until translucent, about 5 minutes. Stir in Chopped Red Bell pepper, garlic, and crushed red pepper flakes and saute 3 minutes.

Stir in Italian herb seasoning and sprinkle with seasoned salt and pepper. Add 2 more tablespoons olive oil and stir in Italian Bread Crumbs. Cook about 2 to 3 minutes.

Add clam juice, tomatoes, white wine, seafood stock, tomato paste, and bay leaves and stir well. Bring to a boil; add potatoes and reduce heat to a simmer. Cook until potatoes are tender, about 15 minutes.

Add uncooked seafood first and cook about 3 minutes. Stir in any precooked seafood and just heat through. Serve warm in bowls with crusty bread on the side.

*Chef’s note: For more flavor try adding 1 cup diced fennel bulb to the mirepoix mix.

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