Cost per unit: 5.41 USD
Add oil, onion, garlic, fennel, celery and sweet peppers to a 2” amber ½ pan, cover with a lid and place in the (A)MSO35 with the following settings:
Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in (A)MSO35 with the following settings:
Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:
Remove pan from oven and add little necks to liquid. Place pan back in (A)MSO35 with the following settings:
Remove pan from (A)MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:
Remove sauté pan from (A)MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.
- Food(s): You can add Saffron to make it more traditional or use more of a tomato base to make it more of a Cioppino. Seafood is very tender and flavorful. For gluten free do not serve with bread or crostini
- Oven(s): This recipe can also be made in the A(M)XP, ACE/JET, A(M)RX
- ACP vs Traditional Methods Comparison: Traditional methods will take about 2 hours. Whether you are cooking for 1 or 8 this is an easy process to follow without the time, monitoring and clean up involved with stove top process.
