Cioppino (seafood Soup) With Fennel And Garlic

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 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 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)

Recipe

• 1 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 sauté 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.
• 2 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. sauté 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.
• 3 ladle into soup bowls. sprinkle with the basil, garnish with the fennel fronds, and serve immediately.