Cioppino, or Fisherman’s Stew


4 tbsp olive oil

1 medium onion diced

4 shallots finely chopped

1 large leek thinly sliced

1 bulb fennel thinly sliced

6 cloves garlic minced

1 ½ tsp salt

1 bay leaf

1 tsp crushed red pepper flakes

4 tbsp tomato paste

2 cups dry white wine

1 8 oz bottle of clam juice

1 28 oz can of crushed tomatoes

6 cups seafood stock

1 lb shrimp peeled and de-veined

1 lb scallops

1 lb firm white fish like halibut or cod

1 lb clams

1 ½ lbs mussels

¼ cup chopped fresh parsley

lemon wedges for garnish.

In a large, heavy bottom dutch oven, heat olive oil on medium heat.

Add onion, leek, fennel, shallots and salt then saute until soft and translucent, for 10 minutes.

Add garlic, red pepper flakes and cook for another minute until fragrant.

Stir in tomato paste and cook for another 1 to 2 minutes.

Add wine and boil for 5 minutes until reduced.

Add in clam juice, stock and crushed tomatoes then bring to a simmer.

Turn heat down to medium low, cover and let broth simmer for 30 minutes, allowing flavors to meld.

Add clams and mussels to the broth, cover and cook for 5 minutes until they start to open.

Uncover and add in fish and scallops then cook for 1 to 2 minutes until they start to turn opaque.

Add in shrimp and cook for another 2 to 3 minutes until they turn pink.

Use a slotted spoon to discard any clams or mussels that did not open.

Sprinkle in fresh parsley and serve in big bowls with lemon wedges and lots of crusty bread. Enjoy!
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