Seafood Cioppino Recipe
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A savory seafood chowder, providing a mix of different flavors in a tomato base, just like it was made in a seacoast kitchen.
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3 tablespoons olive oil
1 large fennel bulb or 2 stalks of celery, diced
1 onion, chopped
2 shallots, chopped
2 teaspoons salt
4 cloves garlic, chopped
3/4 teaspoon crushed red pepper flakes, more if desired
1 small can tomato paste
1 (28 oz) can diced tomatoes in juice
6 1/2 cups fish stock, chicken stock or vegetable stock
1 cup white wine - optional
1 bay leaf
2 cans mussels - drained
2 cans clams - drained
1 pound uncooked large shrimp - peeled, deveined
1 1/2 pounds firm fleshed fish filets cut into 2 inch chunks - halibut, salmon, or cod
:large soup pot
Heat oil in large pot over medium heat.
Add fennel, onion, shallots and salt.
Cook and stir until onion is translucent, approximately 10 minutes.
Add garlic and red pepper flakes, saute for 2 minutes.
Stir in tomato paste.
Add tomatoes with their juices, the variety of stock selected, and a bay leaf.*
Cover and bring to a simmer.
Reduce heat to medium low, simmer covered for 30 minutes.
Add clams, mussles, shrimp and fish.
Simmer gently just until the fish and shrimp are cooked, 5-8 minutes.
Season soup to taste with salt and or red pepper flakes.
*If desired, one cup of white wine can be added to this recipe to replace one cup of stock.
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