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Cioppino (Spicy Seafood Stew)
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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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