Cioppino Stew

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  1 medium or 110g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Salt

  Table

  2 tsp or 12g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ¾ tsp or 0.2g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Diced Tomatoes

  Canned - Del Monte

  4 cup or 1.01kg

• White wine

  Alcoholic beverage, table

  12 fl oz or 353g

• Fish stock

  Soup, home-prepared

  5 cup or 1.17kg

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Clam

  Mollusks, mixed species, raw

  16 oz or 454g

• Blue mussel

  Mollusks, raw

  16 oz or 453g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the fennel, onion, shallots, and salt. Sauté until the onion is translucent, about 10 minutes. Add the garlic and red pepper flakes, and sauté for 2 more minutes.
3. Stir in the tomato paste. Add the diced tomatoes with their juices, wine, fish stock, and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend, about 30 minutes.
4. Add the clams and mussels to the pot. Cover and cook until they begin to open, about 5 minutes. Add the shrimp and salmon, and simmer gently until cooked through and the clams are fully open, about 5 more minutes. Remove the bay leaf and discard any unopened clams or mussels.
5. Season the stew with additional salt and red pepper flakes to taste. Ladle into bowls and serve.