One-Pot Wonders

Cioppino Style Zuppa in an Instant Pot

January 18, 2020
0 Ratings
  • Prep time 30 minutes
  • Cook time 2 hours
  • Serves 6 (Depends on how many ounces of fish per serving you desire)
Author Notes

This is a recipe for the soup I made after Christmas 2019 and before New Years. I have done this before in the slow cooker, with different fish, as a summertime soup. I've also wanted to make just the sauce, then freeze it, but haven't done that yet either.

I used mynew Instant Pot accessories that I received as Christmas gifts: the glass slow cooker (non-sealing) lid, and non-stick inner pot. This is a slow-cooker (not pressure cooked!) recipe. (So you don't need to use the Instant pot). If I used the pressure-cooker/sealing lid for the Instant pot, I would be careful to make sure the lid valve is in the "venting" position and that the little button doesn't ever pop-up and seal. That is, periodically check the lid if using the pressure-cooker lid on the Instant pot in "slow cooker" mode.

This is based on the recipe "Crockpot Fisherman's Stew (Cioppino)" from the website, "The Spruce Eats." —purduetina

What You'll Need
  • "Cioppino" style Zuppa sauce
  • 1 good sized fennel bulb
  • 1 cup chicken or veggie broth or stock
  • 1 cup (8 ounce bottle) clam juice (notice there is no white wine in this recipe)
  • 1 (28) ounces can CRUSHED tomatoes with juice
  • 1 tablespoon butter
  • 1 teaspoon minced dried garlic (NOT POWDER and NOT GARLIC SALT) or use 1 tbls fresh diced garlic instead
  • 2 teaspoons dried basil, or more fresh basil
  • 1 teaspoon oregano
  • Seafoods
  • 1 pound dry scallops
  • 1 pound jumbo shrimp, cleaned, with tails cut off and deveined
  1. In the Instant pot (or on the stove): Use "Saute" setting and cook fennel 5-10 minutes in butter. Then add 1 Cup Clam juice. Cook another 5-10 minutes until it has reduced somewhat.
  2. Add herbs, tomato sauce and 1 cup chicken stock/broth if it looks too thick. Cook on "slow cook" setting on High with glass lid for 1 hour (if using the pressure cooking lid, be sure the valve is in the "venting" position, so that it doesn't seal. Be sure to check the lid and stir the sauce periodically so it doesn't burn or seal). Or cook in a regular slow cooker or the stove. Realize the pressure cooker lid will not allow steam (liquid) to escape. Therefore, if you do this on the stove or in the crockpot, your sauce may be a little thicker.
  3. About 30 minutes before you want to eat, add fish to the sauce. If sauce appears too thin, add HOT broth or water to thin the sauce more. Eat with some crusty type bread in "soup plates" or cereal bowls.

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