Cioppino (Italian Seafood Stew)
Serves 4
Featuring: Gourmet Sweet Botanicals Petite Basil Italian

Ingredients:
1-4 oz pack of Petite Basil Italian
2 Halibut filets
6 Clams, 6 Mussels
8 Shrimp, 6 Large Scallops
1 can Chicken Stock, 2 oz Clam Juice
4 oz Dry Red Wine (Red Zinfandel)
1 Yellow Onion, 2 Garlic Cloves
1 Fennel Bulb, 4 Tomatoes
1 small can Tomato Paste
3 tblsp Mustard Dijon
2 Lemons, Olive Oil
2 Bay Leaves, 2 tsp Dried Basil
2 tsp Dried Oregano, 2 tsp Dried Crushed Red Pepper
2 tsp Dried Thyme, 2 tsp Paprika
Salt, Pepper

Directions:
Heat olive oil in a stock pot, medium heat. Add chopped onions and cook until they begin to turn translucent. Add diced garlic and cook for 2 minutes. Meanwhile, saute sliced fennel bulb until caramelized. Add chopped tomatoes and bay leaves. Lower heat, cook for 4 minutes, stir often. Add chicken stock, red wine, dried spices, fennel bulbs and tomato paste.  Simmer for 4 minutes. Add mustard Dijon and clam juice. Add scallops, cook for 2 minutes. Add chopped (2” X 2” pieces) halibut. Cook for 1 minute. Take shells off of shrimp, leaving tails on. Add clams, mussels, and shrimp. Add chopped Petite Basil Italian, lemon juice from the lemons, salt and pepper. Simmer for a few minutes, until fish is cooked, while stirring. Serve with toasted olive oil cheese bread. Garnish with Gourmet Sweet Botanicals Petite Basil Italian.


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