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  • 1/2 lb. peeled and deveined shrimp
  • 4 large scallops (cut into three pieces each)
  • 1/2 lb. mussels
  • 1 1/2 doz middleneck clams
  • 1/2 lb. cod (cut into bite-sized pieces)
  • 3 C Marinara Sauce
  • 1 bottle clam juice
  • 1 to 1 1/2 C white wine
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 TBLS olive oil
  • juice and zest of one lemon
  • Kosher salt/Pepper
  • fresh chopped parsley
  • 2 bay leaves
  • 5 to 6 sprigs of fresh thyme
  • few dashes of McCormick Crushed Red Pepper
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Soup season is here and what better way to warm up then with a big bowl of Seafood Stew – Cioppino. I am making this recipe super easy for you to make and enjoy. Yes…you can spend hours making a broth from scratch, but honestly there are some really amazing marinaras out there that will work perfectly with just a little doctoring. Head on over to The Carolina Meat & Fish Co. and grab some super fresh fish and seafood along with a jar or two of Cannizzaro’s Marinara sauce and let’s get cooking. Be sure to also pick up one of these enameled cast iron pots from Lodge…it is amazing…click here to purchase!

This recipe is a must for your Feast of the Seven Fishes! Click here for some other great options for your Christmas Eve dinner!

Heat 1 1/2 TBLS olive oil in a deep pan. Add the garlic and shallots to infuse in the oil…about a minute or so…Do NOT brown. Add the marinara, one cup of the white wine, clam juice, bay leaves, thyme, red pepper flakes, and salt/pepper. Bring to a heavy simmer and simmer for about 15 minutes. Add the remaining wine. If the sauce seems a little to thick, add a bit more wine or clam juice. Bring to a boil.

Add the clams and cover with lid. As the clams open, remove immediately and reserve in a bowl. Add the mussels. The mussels will take under a minute to open. Again, as they open, remove and reserve in bowl with the clams. If any of the clams/mussels do not open…discard them.

Reduce the heat to medium. Add the cod and scallops to the pan. Allow to cook for about two minutes. Add the shrimp. Cook for another two to three minutes or until the shrimp are no longer translucent.

Remove and discard the bay leaves and thyme. Reduce heat, squeeze 1/2 wedge of the lemon. Add the cooked clams and mussels back into the pan and gently stir so as not to break up the fish. Allow to heat through about a minute or so. Top with remaining lemon juice, lemon zest, and fresh parsley. Drizzle on a touch more olive oil. You can serve alone or with linguine. Be sure to bring the crusty bread for the sauce! ENJOY!!!

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