San Francisco Cioppino

Ingredients

• •Shrimp
• •Mussels
• •Clams
• •Firm white fish
• •Crushed tomatoes
• •White wine
• •Garlic
• •Fennel
• •Onion
• •Fish stock
• •Olive oil
• •Red chili flakes
• •Parsley

Steps

1. 1Heat olive oil in a large pot over medium heat and cook diced onion and sliced fennel for 6 to 7 minutes, until softened and fragrant.
2. 2Stir in minced garlic and a pinch of red chili flakes and cook for 1 more minute.
3. 3Pour in the white wine and let it bubble for 2 minutes to cook off the sharp alcohol smell.
4. 4Add the crushed tomatoes and fish stock, then bring the pot to a simmer and cook uncovered for 20 minutes to let the flavors deepen.
5. 5Season the broth with salt and pepper to taste.
6. 6Nestle the mussels and clams into the simmering broth first, cover the pot, and cook for 5 minutes, until the shells begin to open.
7. 7Add chunks of firm white fish and the shrimp on top, cover again, and cook for 5 more minutes, until the shrimp turn pink and the fish flakes easily, discarding any shellfish that never opened.
8. 8Ladle the cioppino into wide bowls, making sure each portion gets a mix of seafood.
9. 9Scatter chopped parsley over the top before serving with crusty bread.