Easy Cioppino (Seafood Stew)

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The BEST ever seafood stew, loaded with clams, mussels, cod, shrimp and scallops. So cozy, so hearty, so easy.

Cioppino tends to be one of those underrated stews that’s actually really easy to make, making it on your dinner table in less than an hour.

And it’s filled with all the seafood goodness – little neck clams, mussels, cod (or halibut), shrimp and scallops which gets cooked right in that garlicky, tomato-wine-based broth.

All you need to round out this meal is some freshly toasted baguette (or sourdough or french bread) slices to sop up this goodness, leaving zero leftovers behind.

This recipe can also easily be doubled or tripled, making it perfect for when company stops by for dinner.

The post Easy Cioppino (Seafood Stew) appeared first on Damn Delicious.

By: Chungah @ Damn Delicious
Title: Easy Cioppino (Seafood Stew)
Sourced From: damndelicious.net/2023/02/03/easy-cioppino-seafood-stew/
Published Date: Sat, 04 Feb 2023 05:00:54 +0000

Frequently Asked Questions

What is organic meat?

Organic meat is real food grown without pesticides, artificial fertilizers, or hormones. Organic meat is also a guarantee that the animals weren’t fed any genetically altered feed. This means that the meat is safe for consumption as there aren’t any harmful chemicals.

Organic meats are also healthier for the environment. We reduce the amount of pollution in our rivers, lakes, and landfills by eating organic food. Organic farmers don't use harmful chemicals to kill birds and insects, which helps wildlife.

You can eat organic meats and produce whenever you can. Buying local helps keep more money circulating within the community rather than going out of state. Local businesses often pass down savings to customers when they shop locally. Local businesses are more likely to keep jobs here than export them abroad.

What are organic fruit?

Organic food is free from pesticides, synthetic fertilizers and hormones. They also contain more nutrients, such as vitamins A, C, E, and K, plus omega-3 fatty acids. Organic food is healthier for the environment and our bodies.

Organic foods are produced with sustainable farming practices that promote soil quality and biological diversity. They are made without the use of harmful chemicals, irradiation or sewage waste.

Most people associate organics with fruits, but organic products also include dairy, meat and poultry, as well as baked goods, personal care items, pet food and household cleaning supplies.

The USDA defines organic as crops grown in accordance with strict federal regulations. To grow these foods, farmers cannot use non-organic (or conventional) methods. They may however use approved natural pest management methods like crop rotation or cover cropping as well as organic feeds.

Further, the farmer must be careful about the amount of pesticide and fertilizer he uses in the growing season. GMOs, synthetic insecicides, artificial growth hormones or synthetic fertilizers can't be used by farmers.

Fruits and vegetables labelled "100% organic" meet all the requirements above. But not all farms will label their products 100% organic. That would confuse consumers. Instead, they will say that their product is "made with organic components". "

Which organic vegetables are best?

Organic vegetables are the best and most nutritious food source. They are considered the healthiest food on Earth.

Organic produce is free from pesticides and herbicides. These chemicals can pose serious risks to our environment and health.

Organic produce contains more nutrients, vitamins and minerals. They are healthier as we absorb nutrients more easily when we eat organics.

Organic vegetables are delicious and safe to eat. Organic produce is free from known side effects.

You can find organic fruits and veggies at any grocery store. You can find organic fruits and vegetables at all grocery stores as long as they conform to USDA guidelines.

Statistics

• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)

External Links

sciencedirect.com

• Organic food and its impact on human well-being: ScienceDirect assesses the status quo as well as future research prospects
• Technical Note: Simultaneous carotenoid- and vitamin analysis of milk coming from total mixed ration-fed cattle optimized for xanthophyll discovery - ScienceDirect

ecfr.gov

• eCFR: Home

ota.com

• Organic Industry Survey
• U.S. organic sales soared to a new high of nearly $62 billion in 2020

doi.org

• Occupational Pesticide Exposures and Cancer Risk: A Review: Journal of Toxicology and Environmental Health, Part B: Vol 15, No 4
• Genetically modified foods: safety, risks and public concerns--a review - Journal of Food Science and Technology

How To

Organic foods: Are organic foods healthier?

Organic foods are made without the use or synthetic fertilizers. They are grown naturally without artificial inputs such pesticides and herbicides. Cover crops, crop rotation, crop rotation, composting animal manure as well as recycling wastewater are all organic farming practices.

In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. Organic products must also be free from banned substances, such as pesticides residues, growth hormones and irradiation.

There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one for manufacturers. Each program requires an annual audit of operations to ensure compliance with strict standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. These three organizations provide third party verification of farms following strict guidelines on environmental stewardship. labour practices, and animal care.

The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. The retail spending on organic products accounted for nearly $1.5 billion in 2013, a 23 percent increase over 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on direct purchases of organic produce increased by 29 percent, while spending on meat, poultry, eggs, dairy, and seafood grew by only 1 percent.

Organic food is more expensive but the quality of organic food is worth it. According to a 2015 survey conducted by Consumer Reports, 88 percent of respondents said they would pay more for organic food if it meant higher nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. A separate analysis of 11 publications from 2012 produced similar results.

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The group also observed that E.coliO157 is a less prevalent cause of illness in humans among children than adults. This was because the USDA has imposed stricter organic standards on animals raised for human consumption.