Ciopinno Seafood Stew from Recteq

Instructions

• Step 1: Burning the Ultimate blend pellets, preheat recteq to 400°F with a Dutch oven inside. Clean clams and mussels while grill preheats.
• Step 2: Add olive oil to the Dutch oven. Add onions, fennel, and garlic. Sauté for 10 minutes until softened and fragrant.
• Step 3: Stir in the chili oil with pepper flakes and Ron’s Screamin’ Pig Rub. Cook for 5 minute.
• Step 4: Add the white wine, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly. 
• Step 5: Stir in the crushed tomatoes, tomato paste, stock, and bay leaves. Season with salt.
• Step 6: Let the base simmer for 30 minutes, stirring occasionally, to allow flavors to meld.
• Step 7: Slowly add the clams and mussels, followed by the fish, shrimp, and calamari. Allow cook for about 10-12 minutes, or until the clams and mussels open and the shrimp turn pink.
• Step 8: Remove the Dutch oven from the grill. Discard any unopened clams or mussels. Stir in the fresh parsley and adjust by adding extra salt if needed.