Difficulty: Intermediate
Seafood
Cioppino Seafood Stew
Jody
Prep Time: 10 min
Cook Time: 1 hrs
Difficulty: Intermediate
Savory and rich, this hearty Cioppino Seafood Stew is comfort food at its finest!
Instructions
- 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 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.
Ingredients
Serving Sizes
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) 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
- 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 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.
Chef Pairings
Serve with freshly baked crusty bread as a side and Shrimp Cargot as the perfect recteq starter.