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fish stew

Cioppino (Fish Stew)

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Ingredients 1/4 cup olive oil fennel bulb white part only, cut into 1/2-inch dice 1 1/2 cup yellow onion 1 large, cut into 1/2-inch dice 3 garlic cloves pressed or minced 1 teaspoon whole fennel seeds 1/2 teaspoon red pepper flakes 1 28-ounce can crushed tomatoes 4 cups of seafood stock 1 1/2 cups of Pinot Grigio kosher salt and freshly ground black pepper 1 pound cod fillets skin removed, cut into 2-inch dice 1 pound large shrimp peeled and deveined 1 pound scallops 1/2 dozen mussels 1/2 dozen littleneck clams  3 tablespoons parsley minced Instructions Heat…

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