Shortcut Cioppino
Recipe - Dearborn Market
Shortcut Cioppino
Prep Time10 Minutes
Servings6
Cook Time9 Minutes
Ingredients
2 tablespoons olive oil
2 teaspoons fennel seed
2 containers (¾ pound each) peeled and deveined tail-off shrimp
1 pound skinless cod, cut into 1-inch pieces
2 containers (20 ounces each) ShopRite® Bowl & Basket™ Manhattan clam chowder
2 cups seafood stock
Directions
- In large saucepot, heat oil over medium heat; add fennel seed and cook 30 seconds or until fragrant. Increase heat to medium-high; add shrimp and cook 3 minutes or until bright pink, stirring occasionally. Add cod, chowder and stock; heat to a simmer. Reduce heat to medium; simmer 5 minutes or until internal temperature of seafood reaches 145°. Makes about 9 cups.
- Serve cioppino garnished with parsley along with lemon wedges and/or crostini, if desired.
Chef Tips: Customize this recipe by swapping the Manhattan clam chowder with New England clam chowder and/or the fennel seed with baby potatoes.
Nutritional Information
Approximate nutritional values per serving (1½ cups): 261 Calories, 8g Fat (1g Saturated), 162mg Cholesterol, 1418mg Sodium, 12g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 32g Protein
10 minutes
Prep Time
9 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
$10.99$0.65/fl oz
Not Available
Dominick's Seafood Inc. Uncooked Shell-On Shrimp, 32 oz
$21.98$10.99/lb
Not Available
Not Available
Kitchen Basics Original Seafood Stock, 32 fl oz
$4.29$0.13/oz
Nutritional Information
Approximate nutritional values per serving (1½ cups): 261 Calories, 8g Fat (1g Saturated), 162mg Cholesterol, 1418mg Sodium, 12g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 32g Protein
Directions
- In large saucepot, heat oil over medium heat; add fennel seed and cook 30 seconds or until fragrant. Increase heat to medium-high; add shrimp and cook 3 minutes or until bright pink, stirring occasionally. Add cod, chowder and stock; heat to a simmer. Reduce heat to medium; simmer 5 minutes or until internal temperature of seafood reaches 145°. Makes about 9 cups.
- Serve cioppino garnished with parsley along with lemon wedges and/or crostini, if desired.
Chef Tips: Customize this recipe by swapping the Manhattan clam chowder with New England clam chowder and/or the fennel seed with baby potatoes.