Cioppino With Rice

Name: Cioppino With Rice
Ingredients: 2 tbsp vegetable or olive oil; 1 1/2 lb seafood mix; 1 None large onion, chopped; 1 None medium fennel bulb, thinly sliced; 2 cloves garlic, minced; 1 tsp dried oregano; 2 cups arrabiata pasta sauce; 2 cups chicken stock; 2 oz pitted kalamata olives; 2 tbsp fresh flat-leaf parsley, chopped; None None steamed rice, to serve; None None lemon wedges, to serve

12 ingredients

2 steps

Ingredients

2 tbsp vegetable or olive oil
1 1/2 lb seafood mix
1 None large onion, chopped
1 None medium fennel bulb, thinly sliced
2 cloves garlic, minced
1 tsp dried oregano
2 cups arrabiata pasta sauce
2 cups chicken stock
2 oz pitted kalamata olives
2 tbsp fresh flat-leaf parsley, chopped
None None steamed rice, to serve
None None lemon wedges, to serve

Directions

1

Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
2

Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.