Cioppino

Cioppino is a fish stew derived from various Italian fish soups. There are many different variations of this dish, but the version below is one of my favorites seafood recipes.

Prep. Time: 15 mins.
Cooking Time: 60 mins.
Serves: 6-8


Ingredients:

3 Tbsp Olive Oil
1 Large Fennel Bulb thinly sliced
1 Onion chopped
3 Large Shallots chopped
3 Garlic Cloves
3/4 tsp Red Pepper Flakes
2 oz. Tomato Paste
28 oz. Diced Tomatoes
1 1/2 cups Dry White Wine
4 cups Fish Stock
1 Bay Leaf
1 Tbsp Basil
1/2 tsp Thyme
1/2 tsp Oregano
1 lb. Clams
1 lb. Mussels
1 lb. Shrimp, peeled and deveined
1 lb. Cod cut into bite size pieces
1/2 lb. Lump Crab Meat


Directions:

Saute the onions, shallots, fennel, garlic and red pepper flakes in the olive oil for 5-10 mins. until the onions become translucent.

Add in the tomatoes, tomato paste, wine, fish stock, bay leaf, basil, thyme and oregano and bring to a boil.

Reduce heat and simmer about 30 mins.

Add the clams and mussels and  cook for 5 mins.

Add the shrimp, cod and crab and cook for 5-10 mins. longer until the shrimp turn pink.

Discard any clams or mussels that don't open and serve.