Cioppino (Instant Pot)

Cioppino (Instant Pot)

Seafood stew. Several cultures have their own versions; Bouillabaisse (France), Cajuns have Fish Coubion (properly know as “Courtbouillon”) and sometimes Gumbo contains seafood mixed with meats and there is Moqueca (Brazil) and Caldo de Pescado (Mexico), to name a few of my favorites.

Cioppino recipe from the midlife food and lifestyle blog, SoufflesandSawdust.com

Cioppino (chop-PEE-noh) is a simple spicy seafood stew that sounds fancy. It’s an Italian-American tomato-based soup originating in San Francisco and filled with fish, shellfish, shrimp and even calamari if you want to throw some in. I did NOT use calamari for this recipe because it puts my gag reflex into overdrive (tentacles!) , but feel free to add calamari if you like and why not toss in a few scallops while you’re at it. Load ‘er up ya’ll, this soup is a treat!

Cioppino Recipe from the midlife food and lifestyle blog, SoufflesandSawdust.com
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CIOPPINO (in an Instant Pot)

Serves 6

INGREDIENTS

2 Tablespoons extra virgin olive oil
3 teaspoons minced garlic
2 medium shallots, chopped
1 teaspoon oregano
1/2 teaspoon salt
1 teaspoon cayenne (or less for less heat)
2 bay leaves
1 cup dry white wine
One 28oz can diced, fire roasted tomatoes with their liquid
1 pound seafood (I used mussels, shrimp and crab)
1 pound fish (I used cod), cut into 2-inch chunks
fresh Italian parsley (flat leaves) chopped for garnish
crusty bread for serving


INSTRUCTIONS:

  1. Select the sauté setting on the Instant Pot and heat the olive oil. Add garlic and shallot and cook for 3 minutes, stirring occasionally to prevent sticking. Add oregano, salt, cayenne, bay leaves and wine and bring to a simmer. Cook for 3 minutes and add tomatoes and return to a simmer.

  2. Stir in seafood and fish. Press the cancel button. Secure the lid and set the pressure release valve to sealing and press the manual (or pressure cook) program and set cooking time to 0 (zero) minutes at low pressure.

  3. When the timer goes off, immediately move the pressure release valve to venting and when the steam is released, open the pot and serve the Cioppino in bowls with a drizzle of olive oil and a sprinkle of chopped parsley with a basket of crusty bread close by.

Eat well and respect your body. Your life depends on it!

Tah Ya’ll,

Melissa from the midlife lifestyle blog, SoufflesandSawdust.com


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