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Cioppino (seafood stew)

Take a tasty trip down to the sea for lunch.

SERVES
4
 TO
6

Ingredients

  • 2 tablespoons (30 milliliters) butter
  • 2 tablespoons (30 milliliters) olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, seeded and diced
  • 2 celery stalks, chopped
  • 1 cup (240 milliliters) fish or seafood broth
  • 1 cup (240 milliliters) white wine
  • 1 cup (240 milliliters) tomato juice
  • 1 x 796 milliliter can chopped tomatoes, with juice
  • 2 tablespoons (30 milliliters) tomato paste
  • 1 teaspoon (5 milliliters) dried oregano
  • 1 teaspoon (5 milliliters) dried thyme
  • 1 bay leaf
  • 1 teaspoon (5 milliliters) crushed red pepper
  • 2 teaspoons (10 milliliters) salt
  • 3 tablespoons (45 milliliters) lemon juice
  • 454 grams firm white fish, cut into chunks
  • 227 grams shrimp
  • 454 grams mussels, cleaned
  • 227 grams calamari
  • 1/4 cup (60 milliliters) chopped fresh parsley
  • Lemon wedges, for serving
  • Toasted thick crusty bread slices, for serving

Directions

Set multi-cooker to sauté on high. Add butter and olive oil. Once butter has melted, add onions and sauté for two minutes. Add garlic and sauté just until fragrant. Add red pepper and celery and cook for a few minutes.

Add broth and white wine and simmer for five minutes. Add tomato juice, chopped tomatoes with juice, tomato paste, oregano, thyme, bay leaf, crushed red pepper, salt, and lemon juice. Select Pressure Cook on high for ten minutes. Once cooking has finished, let steam release naturally for ten minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.

Set multi-cooker to sauté and add fish, shrimp, and mussels. Let simmer and cook until mussels open. Add calamari and cook for two to three minutes.

Turn multi-cooker off. Remove bay leaf. Add parsley and stir in. Serve with lemon wedges and toasted slices of crusty bread.

Follow Vanessa Gianfrancesco:


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