Tuxedo Barley™ Seafood Cioppino

This show-stopping recipe is the perfect showcase for Tuxedo Barley. Waxy hull-less white barley and glossy black barley both retain their distinct colors, and hold well in this hearty, sophisticated seafood stew.


Yield: 8 qts.


  1. Bring water to a boil. Stir in InHarvest Tuxedo Barley. Reduce heat and simmer, covered, for 50 minutes or until desired texture. Remove from heat and drain excess liquid. (Note: Cooking in excess water helps remove excess starch.) Reserve.
  2. In a 10-qt. stockpot, add olive oil and sauté the fennel and shallot for about 3 minutes. Add garlic. Deglaze the pan with wine and reduce by half.
  3. Add the stock, bay leaves, thyme and chile flakes. Bring to a simmer and add diced tomato and clams. After 4 minutes, add the mussels.
  4. When the mussels open, add the shrimp, fish and Tuxedo Barley. Simmer until the shrimp are pink and the fish is cooked, 8 to 10 minutes. Discard the bay leaves. Serve hot.