Prep: 10 minutes Cook: 9 minutes Serves: 6
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
Chopped parsley, fresh lemon wedges and/or crostini for garnish (optional)
- 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.
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
Chef Tips: Customize this recipe by swapping the Manhattan clam chowder with New England clam chowder and/or the fennel seed with baby potatoes.
Holidays & Occasions: New Year’s Celebration, Easter
Main Dish: Fish & Seafood
Soups, Stews, & Chili: Hot Soups
Seasonal: Autumn, Winter
Health & Wellness: Gluten Free, Pescatarian
Cooking Style: 30 Minute Meals, One Dish Meal