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Seafood Cioppino Stew Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 to 6 servings Servings
$ /Serving

Seafood Cioppino Stew Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 servings Servings
$ /Serving

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 celery rib, chopped
  • 4 cloves garlic, thinly sliced
  • 4 cups canned chopped tomatoes, undrained
  • 1/2 cup roasted red peppers, diced
  • 1 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/3 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 2 cups beef stock
  • 1 cup bottled clam juice
  • 1/2 lb sea scallops
  • 1 lb firm white fish, cod, halibut, striped bass, red snapper) cut into 1-inch pieces (suggested
  • 1 lb medium shrimp, peeled and deveined
  • 24 small clams in the shell, scrubbed
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup fresh parsley leaves

Preparation

In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.

Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.

Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.

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Preparation

In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.

Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.

Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product