Cioppino

Prep Time

30 Minutes

Cook Time

60 Minutes

Yield

Serves 6

Description

A Delicious Seafood delight!

Ingredients

• 3 tbsp Extra Virgin Olive Oil
• 4 ea Garlic Cloves, Finely Chopped
• 1 ea Onion, Chopped
• 1 ea Fennel Bulb, Thinly Sliced
• 3 ea Shallots, Chopped
• 1 ea Bay Leaf
• 3/4 tsp Dried Crushed Red Pepper Flakes
• 1/4 cup Tomato Paste
• 1 ea Can Diced Tomatoes in Juice
• 5 cups Fish Stock
• 1 1/2 cups Dry White Wine
• 2 tsp Salt
• 1 lb Manila Clams, Scrubbed
• 1 lb Mussels, Scrubbed and Debearded
• 1 lb Uncooked Large Shrimp, Peeled and Deveined
• 1 1/2 lbs Halibut Fillets cut into 2in chunks

Method of Preparation

1. In a very large pot, heat the oil over medium heat.
2. Add the fennel, onion, shallots and salt. Sauté for 10 minutes.
3. Add the garlic and red pepper flakes. Sauté for 2 minutes.
4. Stir in the diced tomatoes, tomato paste, wine, fish stock and bay leaf.
5. Cover and bring to a simmer.
6. Reduce heat to medium-low. Allow to simmer for 30 minutes.
7. Add the clams and mussels to the pot.
8. Cover and cook for 5 minutes. The clams and mussels should just begin to open.
9. Add the shrimp and fish. Simmer for 15 minutes. Stirring gently.
10. Season the soup with additional salt and red pepper flakes.