Bigly Cioppino

Ingredients

• 1/4 cupolive oil
• 1 largeyellow onion, diced
• 1 mediumfennel bulb, diced(save the fronds for garnish)
• 6 clovesgarlic, minced
• 1/2 tspred pepper flakes
• 3 tbsptomato paste
• 1.5 cupsdry white wine(something you would drink, not the dusty bottle in the back of the cabinet)
• 1 (28 oz) cancanned crushed tomatoes
• 3 cupsseafood stock or clam juice
• 2bay leaves
• 1 tspdried oregano
• 1.5 tspkosher salt
• 1 tspblack pepper
• 1 lblittleneck clams, scrubbed
• 1 lbmussels, debearded and scrubbed
• 1 lblarge shrimp, peeled and deveined
• 1 lbfirm white fish (cod, halibut, or sea bass), cut into 2-inch pieces
• 1/3 cupfresh parsley, chopped
• 1/4 cupfresh basil, torn
• 1lemon, cut into wedges (for serving)
• 1 loafcrusty sourdough bread (for serving)(the cioppino was invented in San Francisco, the bread is mandatory)

Steps

1. 1

   Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and fennel and cook 8-10 minutes until softened and translucent.

2. 2

   Add the garlic and red pepper flakes. Cook 1 minute until fragrant.

3. 3

   Stir in the tomato paste and cook 2 minutes, until it darkens slightly.

4. 4

   Pour in the white wine and scrape up any browned bits. Simmer 4-5 minutes until the wine has reduced by half.

5. 5

   Add the crushed tomatoes, seafood stock, bay leaves, oregano, salt, and pepper. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the broth thickens slightly.

6. 6

   Taste the broth and adjust salt. Discard the bay leaves.

7. 7

   Add the clams to the pot, cover, and cook 3 minutes.

8. 8

   Add the mussels, cover, and cook another 2 minutes.

9. 9

   Add the shrimp and fish on top in a single layer. Cover and cook 4-5 more minutes, until the clams and mussels have opened, the shrimp are pink, and the fish flakes easily. Discard any shellfish that did not open.

10. 10

    Ladle into wide bowls, making sure each bowl gets some of each seafood. Top generously with parsley and basil. Serve with lemon wedges and thick slices of toasted sourdough.