Jody Flanagan
recteq chefCioppino Seafood Stew
Savory and rich, this hearty Cioppino Seafood Stew is comfort food at its finest!
10 min
Prep Time1 hrs
Cook TimeN/A
Difficulty0
LikesInstructions
- Step 1: Burning the Ultimate blend pellets, preheat recteq to 400°F with a Dutch oven inside. Clean clams and mussels while grill preheats.
- Step 2: Add olive oil to the Dutch oven. Add onions, fennel, and garlic. Sauté for 10 minutes until softened and fragrant.
- Step 3: Stir in the chili oil with pepper flakes and Durty Gurl Bloody Mary Rub (or Ron’s Screamin’ Pig Rub). Cook for 5 minute.
- Step 4: Add the white wine, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
- Step 5: Stir in the crushed tomatoes, tomato paste, stock, and bay leaves. Season with salt.
- Step 6: Let the base simmer for 30 minutes, stirring occasionally, to allow flavors to meld.
- Step 7: Slowly add the clams and mussels, followed by the fish, shrimp, and calamari. Allow cook for about 10-12 minutes, or until the clams and mussels open and the shrimp turn pink.
- Step 8: Remove the Dutch oven from the grill. Discard any unopened clams or mussels. Stir in the fresh parsley and adjust by adding extra salt if needed.
Serving Size
Ingredients
Seafood
- 1 pound(s) Mussels
- 1 pound(s) Clams
- 1 pound(s) Large Shrimp
- 1/2 pound(s) Calamari
Base
- 3 tablespoon(s) Olive Oil
- 1 Onion
- 1 Fennel Bulb
- 8 Garlic Cloves
- 1 teaspoon(s) Red Chili Oil with Flakes
- 1/2 cup(s) Dry White Wine
- 1 Crushed San Marzano Tomatoes (28 oz can)
- 4 cup(s) Seafood Stock
- 2 tablespoon(s) Tomato Paste
- 1 tablespoon(s) Durty Gurl Bloody Mary Rub OR Ron's Screamin' Pig Rub
- 3 Bay Leaves
- 1/2 cup(s) Fresh Parsley
- 1 tablespoon(s) Coarse Kosher Salt
Tools Needed
- Large Dutch Oven
- Nitrile Gloves
- Cutting Board
- Chef's Knife
- Can Opener
- Ladle
Chef Pairings
Serve with freshly baked crusty bread as a side and Shrimp Cargot as the perfect recteq starter.