Cioppino (Giada De Laurentiis)

By Rhonda7447

Ingredients

• 3T olive oil
• 1 large fennel, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 tsp salt
• 4 large garlic cloves, finely chopped
• 3/4 dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 (28 oz) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 5 cups fish stock
• 1 bay leaf
• 1 sprig of thyme
• 1 lb manila clams, scrubbed
• 1 lb mussels, scrubbed, debearded
• 1 lb uncooked large shrimp, peeled and deveined
• 1 1/2 lbs assorted firm-fleshed fish such as halibut or salmon, cut into 2-inch chunks

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat the oil in a very large pot over med heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 tsp of red pepper flakes, and saute 2 minutes. Stir in tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce heat to med-low. Cover and simmer until flavors blend, about 30 minutes.

Step 2

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 shrimp and fish. Simmer gently until the fish and shrimp are cooked through, (discard any clams and mussels that do not open). Season the soup to taste with more salt and red pepper flakes.

Step 3

Ladle soup to bowls and serve. Sour dough bread is good with this soup.
* Can also add crab legs and/or lobster