Web1 ½ pounds skinless sea bass fillets, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces. 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed. 12 ounces large scallops, tendons removed, cut in half horizontally. Salt and pepper. 3 tablespoons extra-virgin olive oil. 1 pound mussels, scrubbed and debearded. WebJun 27, 2024 · FOR THE CIOPPINO: Season sea bass, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over …

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WebNov 29, 2024 · Make the cioppino base: Set a large Dutch oven or 8-quart stockpot over medium heat and add extra-virgin olive oil. Add onion, fennel and salt. Saute until onion is translucent, 8-10 minutes. Add jarred red … WebAug 19, 2024 · Add the onion and fennel and cook for 4-5 minutes or until softened. Add the shallot, garlic and red pepper flakes and cook for 1 minute, stirring constantly. Add the crushed tomatoes, white wine, seafood stock, salt, pepper and bay leaf to the pot, then bring to a simmer. Cook for 30 minutes, stirring occasionally. mercury facts ks3

San Francisco Cioppino Recipe: How to Make It - Taste Of Home

WebOct 14, 2024 · Rinse and scrub 1 pound clams and 1 pound mussels. Cut 1 1/2 pounds white fish into 1 to 2-inch pieces. Peel and devein 1 pound extra-large or jumbo shrimp if needed. Add the mussels and clams to the pot and stir to combine. Cover and cook until most of the mussels and clams begin to open, 3 to 4 minutes. WebOct 2, 2024 · In Season 13, hosts Bridget Lancaster and Julia Collin Davison uncover blue-ribbon specialties from across the U.S., such as Monterey Bay cioppino, Pennsylvania Dutch apple pie and North Carolina ... WebFOR THE CIOPPINO: Season sea bass, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over medium-high heat until shimmering. Add mussels, … how old is jonathan breck