Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 large fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 2 teaspoons sea salt, plus more for seasoning
  • 4 large garlic cloves, finely chopped
  • 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
  • 1/4 cup tomato paste
  • 1 28-ounce can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 2 1/3 cups low sodium chicken stock (gluten free)
  • 3 8-ounce bottles clam juice
  • 1 bay leaf
  • 3 pounds frozen seafood mix
  • 1 pound frozen, uncooked shell off shrimp
  • 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks

Instruction

  • Heat the oil in a large stockpot over medium heat.
  • Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
  • Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
  • Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
  • Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
  • Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
  • Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
  • Season the Cioppino Seafood Stew to taste with more salt and red pepper flakes, if needed.
  • Ladle the Cioppino Seafood Stew into bowls and serve.