Cioppino (Seafood Soup) With Fennel And Garlic - cooking recipe

Ingredients
    4 tablespoons olive oil
    1/4 cup chopped fennel
    3 tablespoons chopped yellow onions
    3 tablespoons minced shallots
    3 garlic cloves, minced
    1/4 cup dry white wine
    1 (28 ounce) can crushed tomatoes
    2 tablespoons minced flat leaf parsley (Italian)
    1 teaspoon crushed red pepper flakes
    1 cup bottled clam juice
    1 cup water
    salt & freshly ground black pepper
    1/2 cup unsalted butter
    8 ounces prince edward island mussels
    8 ounces littleneck clams
    8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
    4 ounces cleaned calamari, cut into 1-inch wide rings
    4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
    2 tablespoons minced fresh basil
    fennel leaves (to garnish)
Preparation
    In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and saute for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
    In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Saute for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
    Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

Leave a comment