Name: Chunky Cioppino
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tbl avocado oil; 2 onions, diced; 1 shallot, minced; 4 garlic cloves, minced; 1 tbl tomato paste; 2 tsp dried oregano; 1 1/2 tsp fennel seeds; 1/4 – 1/2 tsp red pepper flakes, to taste; 1/8 tsp black pepper; 3 cans diced tomatoes, including juices (this brand is BPA free); 4 cups seafood stock; 2 bay leaves; Juice of half a lemon; 2.5 lbs seafood – I used a mixture of cod, shrimp & bay scallops

Chunky Cioppino

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A rough and ready version of the San Francisco classic, this chunky Cioppino is a great make ahead dish. Just reheat and add the seafood before serving!

Author: Rachael Bryant / Meatified
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 6 servings 1x

Ingredients

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1 tbl avocado oil
2 onions, diced
1 shallot, minced
4 garlic cloves, minced
1 tbl tomato paste
2 tsp dried oregano
1 1/2 tsp fennel seeds
1/4 – 1/2 tsp red pepper flakes, to taste
1/8 tsp black pepper
3 cans diced tomatoes, including juices (this brand is BPA free)
4 cups seafood stock
2 bay leaves
Juice of half a lemon
2.5 lbs seafood – I used a mixture of cod, shrimp & bay scallops

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Instructions

In a large dutch oven or suitable soup pan, heat the oil over medium and saute the onions and shallot until almost translucent.
Add the garlic cloves, tomato paste, oregano, fennel, red pepper flakes and black pepper. Stir to combine.
Add the tomatoes, stock and bay leaves.
Bring to a simmer for about 20 minutes.
Add the lemon juice and check / adjust seasonings. Simmer for another 5 minutes.
Remove the bay leaves, add the seafood, cover the pan and cook until just done, about 5 minutes.

Find it online: https://meatified.com/chunky-cioppino/