Grilled Cioppino Foil Packs
- 1 Lb. Fresh Shrimp (peeled and deveined)
- 1 Lb. Clams (can sub mussels)
- 1 Lb. of Halibut (can sub cod), cut into chunks
- 3 Cups of Village Farms Cherry no. 9 Fall in Love Again® Tomatoes
- ½ Cup Fresh Fennel
- 5 Cloves of Minced Garlic
- 2 Shallots, finely minced
- 1 Cup Fish Stock
- 1 Tbsp. Salt
- ½ Tbsp. Black Pepper
- 1 Tsp. Red Chili Flake
- 1 Tbsp. Tomato Paste
- 2 Bay Leaves
- 1 Tbsp. Olive Oil
- Baguette, sliced
- Fresh Basil
- Preheat grill to 400 degrees.
- Place a large cast iron skillet directly on the grill. (If you don’t have a cast iron, feel free to do this portion on the stove.)
- Add oil to the skillet along with the shallots, garlic, fennel, tomatoes, and red chili flake and season with ½ of the salt and pepper.
- Sauté the veggies until the tomatoes start to burst and the shallots and fennel get tender.
- Add in tomato paste, seafood stock, and bay leaves to the skillet and stir to combine.
- Bring to a simmer and cook for another 5-10 minutes until reduced slightly.
- At this time remove the skillet from the grill.
- Make 4 Foil Packets and add a few ladles of the tomato broth into each packet.
- Top with an equal amount of all seafood and then stir to combine.
- Season with the rest of the salt and pepper and close the foil packets tightly.
- Close the grill lid and cook for 10-12 minutes until seafood is just cooked through.
- For the last couple minutes of grilling, place slices of baguette onto the grill for 1-2 minutes per side.
- To serve open foil packets, garnish with fresh basil, and serve with grilled bread for dipping.
Recipe by Village Farms at https://villagefarmsfresh.com/recipes/grilled-cioppino-foil-packs
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