Seafood Cioppino Stew Instant Pot I Recipe 45 Recipes

SEAFOOD CIOPPINO STEW INSTANT POT I RECIPE - (4/5)

Steps:

• For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well. Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you're ready to eat, it's not necessary. Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving. Serve with crusty bread to mop up all the delicious, savory broth you've just created. Recipe Notes You can use stock or water instead of the wine For Macros, use bell pepper instead of carrots, and shrimp for the seafood.

CIOPPINO

Steps:

• Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
• Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
• Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

CIOPPINO (SEAFOOD STEW)

Steps:

• Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
• Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
• Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
• Remove pot from heat. Stir in parsley. Season with salt and pepper.

SEAFOOD CIOPPINO

Steps:

• In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
• About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.

CROCK POT CIOPPINO (FISHERMAN'S STEW)

Steps:

• Place all ingredients except seafood in crock pot. Cook on low for 6 to 8 hours.
• About 30 minutes before serving, add seafood. Turn crock pot on high and stir gently once or twice.
• Serve with sourdough bread.
• Water can be added to thin the stew, but I leave it thick.
• Special notes:
• We doubled the recipe to feed about 6-7 adults + 1 child.
• We used a 5-6 quart Crockpot and it was very full.
• We used 1lb of bagged frozen shrimp, thawed. (Costco)
• 1lb. bagged frozen scallops, thawed. (Costco)
• I can't remember what fish we used, a hearty one that will hold up.
• We bought our mussels at price chopper because Costco only sells them in 4lb bags.
• We omitted the clams
• Cooking note: the seafood cooled down the sauce significantly when added at the end. I remember it took quite a bit longer than 30 minutes to cook the seafood and we even ended up turning it up, so I would allow more time and put it in earlier.