Keep frozen. Store any unused portion in the refrigerator for no more than one week.
Preparation
- Thaw the pouch contents, empty into a saucepan, and heat gently until steam curls up.
- Add your choice of thawed* seafood … we suggest 3 to 6 ounces per person.
- Cover the pan and simmer the stew on low until the seafood is almost done (5 to 8 minutes). Do not allow the stew to fully boil, or to simmer longer than is needed to cook the seafood through.
- Remove pan from heat and leave lid in place for 3 to 4 minutes.
- Ladle the Cioppino into bowls – with or without some freshly cooked linguine – and enjoy!
One Cioppino pouch serves two to four, depending on the amount of seafood and/or vegetables added.
Optionally, you can include some pre-cooked vegetables (e.g., spinach and zucchini) and/or beans … just don’t overcrowd the stew!
*To quick-thaw any of our fish or shellfish, immerse it in cold water (keep fish portions in their sealed packages), until fully flexible (20-30 minutes).
You can use frozen fish and shellfish in the stew ... just double the cooking time indicated above.
