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

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

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