Cioppino
Yield: 6 servings
Adapted from Giada De Laurentiis / Food Network
Broth:
- 3TBS olive oil
- 1large fennel bulb, thinly sliced
- 1onion, chopped
- 3large shallots, chopped
- 2tsp salt
- 4large garlic cloves, finely chopped
- ¾tsp dried crushed red pepper flakes, plus more to taste
- ¼cup tomato paste
- 1(28-oz) can diced tomatoes in juice
- 1½cups dry white wine
- 5cups fish stock
- 1bay leaf
Seafood:
- 1lb manila clams, scrubbed
- 1lb mussels, scrubbed, de-bearded
- 1lb uncooked large shrimp, peeled and de-veined
- 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
- ½lb calamari, cleaned
- ½lb sea scallops, abductor removed
Broth: Heat the oil in a very large pot over medium heat.
Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.
Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.