Cioppino DAY

By dyannucci

DAY

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced Can omit
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 (28-ounce) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 1/2 cup Pernod
• 2 1/2 cups clam juice plus juice from canned clams
• 1 bay leaf
• 1 pound canned clams,
• 1 pound canned crab
• 1 pound uncooked large shrimp, peeled and deveined
• frsh parsley

Preparation

Step 1

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine plus 1/2 cup pernod, clam 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.

Add the clams and crab to the cooking liquid. Add the shrimp. Simmer gently until the fish and shrimp are just cooked through. Season the soup, to taste, with more salt and red pepper flakes.Add parsley

Ladle the soup into bowls and serve.