Tomato Seafood Stew

(Cioppino)

A good cioppino typically includes the freshest catch of that day. On any given day, you could make it with crab, shrimp, squid, mussels, or whatever bounty the sea offers up to you (or, if you live in Texas as I do, whatever the grocery store has available on sale in their freezer section). I like meals that you can make just by raiding your pantry and your freezer. This hearty tomato seafood stew is just perfect with some crusty bread and a little—okay, a big—dab of butter.

{ Serves 4 }

Active Time	Function	Release	Total Time
20 minutes	Pressure/Manual (High); Sauté	Natural/Quick	43 minutes

Dietary Considerations: Egg-Free, Nut-Free, Soy-Free, Dairy-Free

• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup diced yellow onions
• 1 cup chopped carrots or bell pepper
• 1 cup water
• 1 cup white wine or chicken broth
• 2 tablespoons minced garlic
• 2 teaspoons fennel seeds, toasted and ground
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes, plus more for garnish
• 2 bay leaves
• Salt
• 4 cups mixed seafood, such as white fish chunks, peeled shrimp, bay scallops, shelled mussels, and calamari rings
• 1 to 2 tablespoons fresh lemon juice
• Crusty bread, toasted

1. In the Instant Pot, combine the tomatoes and their juices, onions, carrots, water, wine, garlic, fennel seeds, tomato paste, oregano, red pepper flakes, and bay leaves. Season with salt. Stir to combine.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. (At this point, you can put the soup in the refrigerator for 8 hours or overnight. This really helps the flavors develop, but it’s not necessary.)

3. Remove the lid from the Instant Pot. Select SAUTÉ and bring the soup to a boil. Add the mixed seafood and cook until the fish and shellfish are cooked through, 3 to 4 minutes. Stir in the lemon juice. Select CANCEL.

4. Discard the bay leaves. Serve the stew garnished with red pepper flakes, with crusty bread alongside to mop up the delicious, savory broth.