Cioppino with Fennel, Tomato, and Tons of Seafood
By :Bruce Weinstein & Mark Scarbrough
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"With its creaky waiters in white aprons and a menu of classic San Francisco favorites, Tadich Grill has become a world- famous institution, perhaps best known for its cioppino. The stew was once a rather cheap meal, likely “created” by Genoese fishermen who had been out of luck with the day’s catch and pooled whatever they had to make a simple meal dockside. With Tadich’s modern rendition, stocked with halibut, crab, and scallops, it’s become a splurge. A lot of cioppino recipes use ketchup as a stand-in for long-stewed tomatoes. The Instant Pot is the perfect vehicle to take this classic back to its roots. We thought about revamping knock-off cioppino recipes from big chain restaurants, but we decided instead to re-create the best. You can cheat with purchased garlic bread!
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Duration 50 Minutes
Cooking Technique Pressure Cook, Saute
Home Category Main Course
Servings
4-6 Servings
Ingredients
  • 3 cups chicken broth
  • 6 fresh cherrystone clams scrubbed to remove external sand
  • 12 fresh mussels
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small yellow or white onion peeled and chopped (½ cup)
  • 1 small fennel bulb trimmed and chopped (½ cup)
  • 1 medium celery stalk thinly sliced (¼ cup)
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • One 28-ounce can of crushed tomatoes 3½ cups
  • 2 teaspoons minced stemmed fresh oregano leaves
  • 2 teaspoons stemmed fresh thyme leaves
  • ½ teaspoon table salt
  • Up to ½ teaspoon red pepper flakes
  • 8 ounces (½ pound) skinless halibut fillet cut into 1-inch chunks
  • 8 ounces (½ pound) medium shrimp peeled and deveined, about 30 per pound
  • 8 ounces (½ pound) sea scallops halved
  • 8 ounces (½ pound) pasteurized lump crabmeat picked over for shell and cartilage
  • Minced chives or the green part of a scallion for garnishing
  • Toasted garlic bread for serving
Duration 50 Minutes
Cooking Technique Pressure Cook, Saute
Home Category Main Course
Servings
4-6 Servings
Ingredients
  • 3 cups chicken broth
  • 6 fresh cherrystone clams scrubbed to remove external sand
  • 12 fresh mussels
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small yellow or white onion peeled and chopped (½ cup)
  • 1 small fennel bulb trimmed and chopped (½ cup)
  • 1 medium celery stalk thinly sliced (¼ cup)
  • 3 medium garlic cloves peeled and minced (1 tablespoon)
  • One 28-ounce can of crushed tomatoes 3½ cups
  • 2 teaspoons minced stemmed fresh oregano leaves
  • 2 teaspoons stemmed fresh thyme leaves
  • ½ teaspoon table salt
  • Up to ½ teaspoon red pepper flakes
  • 8 ounces (½ pound) skinless halibut fillet cut into 1-inch chunks
  • 8 ounces (½ pound) medium shrimp peeled and deveined, about 30 per pound
  • 8 ounces (½ pound) sea scallops halved
  • 8 ounces (½ pound) pasteurized lump crabmeat picked over for shell and cartilage
  • Minced chives or the green part of a scallion for garnishing
  • Toasted garlic bread for serving
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Instructions
  1. In all models, press Saute. Set it for Medium, Normal, or Custom 300°F. Set time for 10 Minutes. If needed, press Start.
  2. As the pot heats, pour the broth into the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Continue heating until the broth is steamy without boiling, 4 or 5 Minutes. Add the clams and mussels. Turn off the Saute function and lock the lid onto the pot.
  3. For all models, set pot for Pressure Cook or Manual. Set level to High, valve must be closed. Set time for 3 Minutes with the Keep Warm setting off. If needed, press Start.
  4. When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
  5. Use kitchen tongs to transfer the clams and mussels to a nearby medium bowl. Set a fine-mesh strainer or colander lined with cheesecloth over a large bowl in the sink and use hot pads or silicone baking mitts to drain and strain the liquid from the (hot!) insert into that bowl (thereby removing the sand and grit). Return the insert to the cooker; set the mollusks and the liquid aside separately.
  6. In all models, press Saute. Set it for Medium, Normal, or Custom 300°F. Set time for 5 Minutes. If needed, press Start.
  7. As the pot heats, melt the butter in the oil in the insert. Add the onion, fennel, and celery. Cook, stirring often, until the onion softens, about 3 Minutes. Stir in the garlic until aromatic, just a few seconds.
  8. Stir in the tomatoes, oregano, thyme, salt, and red pepper flakes, as well as the reserved cooking liquid from the mollusks. Turn off the Saute function and lock the lid onto the cooker.
  9. For all models, set pot for Pressure Cook or Manual. Set level to High, valve must be closed. Set time for 3 Minutes with the Keep Warm setting off. If needed, press Start.
  10. When the pot has finished cooking a second time, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Set the halibut, shrimp, and scallops in the broth mixture. Lock the lid back onto the cooker.
  11. For all models, set pot for Pressure Cook or Manual. Set level to High, valve must be closed. Set time for 1 Minute with the Keep Warm setting off. If needed, press Start.
  12. The moment the pot reaches high pressure (that is, beyond when the pin pops up but just as the panel begins to count down, an indicator flips from On to Pressure, the timer starts flashing, or the pot beeps in some way to tell you it’s now at pressure), use the quick-release method to bring the pressure back to normal. Do not unlatch the lid; set the cooker aside for 1 Minute.
  13. Unlatch the lid and open the pot. Gently stir in the reserved clams and mussels, as well as the crabmeat. Set the lid askew over the pot and let these ingredients warm for a couple of minutes. Then ladle the stew into bowls, garnish with chives or scallions, and serve alongside toasted garlic bread.
Other Pots:
  1. For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
  2. For an 8- or 10-quart Instant Pot, you can increase all of the ingredients by 50 percent.
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