One-pot wonders! Quick and easy meals in one dish

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By Tami Hoey By Tami Hoey

PHOENIX -- Back-to-school season is a crazy time of year for most families, with sports and activities getting underway. But it's the most important time of year to make sure kids are not only eating nutritious meals, but spending mealtime with family, too.

But it can be simple to feed your family a delicious gourmet dinner using just one dish! Sassi Executive Chef Chris Nicosia shows how to make tasty and easy "one-pot wonders!"

Adding some easy "one pot" meals into your weekly menu can ensure the whole family is eating healthy and delicious meals while not sacrificing that important family time around the dinner table.

Chef Chris Nicosia of Sassi, a much-loved Italian restaurant in Scottsdale shares some easy one pot or pan dinner ideas that will make the whole family happy.

Cioppino with Sardinian Couscous

Extra Virgin Olive Oil-1/2 cup
Leeks, halved and chopped-1 cup
Fennel bulb, shaved thinly-1 cup
Garlic Cloves, shaved thinly- 5 each
Saffron Threads -1 tsp.
Hot Chile Flakes (optional)-2 Tsp.
Tomatoes, canned chopped-1 1/2 cup
Cherry stone Clams, scrubbed -8 each
Shrimp, jumbo peeled and de-veined-8 each
Mussels, scrubbed-12 each
Sea Scallops-8 each
Sardinian Couscous-½ cup
Fish Stock or Clam Juice-3 cups
Dry White Wine-2 cups
Salt and Pepper-to taste
Italian Parsley, roughly chopped-¼ cup

-Heat 1/4 cup olive oil over medium high heat in a large heavy bottomed soup pot
-Add the leeks, fennel, garlic, saffron, and chile flake if using, and cook until soft, about 6 minutes
-Add tomatoes, white wine, and fish stock, and 1 cup water stir, bring to a boil, reduce to a simmer for about 2 minutes

-Add Sardinian couscous and cook for about 8-10 minutes
-Add scallops, clams, shrimp, and mussels, and cook just until clams and mussels open (clams will take a bit longer, so put them in the pot first)
-Adjust seasoning with salt and pepper
-Discard any clams and mussels that do not open
-Divide stew among 4 warm bowls, top each with parsley and a drizzle of remaining olive oil    
-Serve with crusty bread if you like

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