Shortcut Cioppino
Recipe - ShopRite Corporate
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
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz
Badia Fennel Seed, 15 oz
$2.59$1.73/oz
SeaPak Shrimp Scampi, 10 oz
$8.99$0.90/oz
Bowl & Basket Specialty Wild Caught Boneless & Skinless Atlantic Cod Fillets, 8 count, 32 oz
On Sale! Limit 4
$14.00 was $16.98$7.00/lb
Not Available
Kitchen Basics Original Seafood Stock, 32 fl oz
$3.69$0.12/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.