Quick and Easy Cioppino
This tomato based fish stew is simple to make and the broth is perfect for sopping up with some crusty bread.
Products you'll need:
Campbell's® 30% Less Sodium Ready To Use Seafood Broth
VIEW FULL PRODUCT INFORMATION (opens a new window)Ingredients
- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 1 celery, chopped
- 1 red pepper, chopped
- 4 cloves garlic, chopped
- 1/2 tsp (3 mL) salt
- 1/2 tsp (3 mL) red chili flakes
- 1 cup (250 mL) diced tomatoes
- 1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
- 1 lb (454 g) peeled and deveined shrimp
- 1 lb (454 g) mussels or clams or crab legs (or combo)
- 1/4 cup (60 mL) basil
Directions
- In a large pot, heat oil over medium heat; sauté onion, celery and red pepper for 3 minutes. Add garlic, salt and red chili flakes and cook one minute more.
- Pour in broth and bring to a simmer. Add shrimp and mussels or clams, cover and cook just until shells are open and discard any unopened shells. Sprinkle with basil.
- Ladle into shallow bowls with broth and serve with crusty bread.
Recipe tips
Toss leftovers with cooked pasta and use as a delicious sauce!
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