1. 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.
2. 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.
- 8 g Fat
- 1 g saturated
- 162 mg Cholesterol
- 1418 mg Sodium
- 12 g Carbohydrates
- 2 g Fiber
- 3 g sugars
- 32 g protein
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Nutritional Information
- 8 g Fat
- 1 g saturated
- 162 mg Cholesterol
- 1418 mg Sodium
- 12 g Carbohydrates
- 2 g Fiber
- 3 g sugars
- 32 g protein
Directions
1. 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.
2. 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.