"A light yet satisfying seafood soup created by fisherman in San Fransisco, CA, with an Italian twist!"
fennel bulb, thinly sliced
garlic cloves, finely chopped
dried crushed red pepper flakes, plus more to taste
1 (28 ounce) cans
diced tomatoes with juice
1 1/2 cups
dry white wine
manila clams, scrubbed
mussels, scrubbed, debearded
uncooked large shrimp, peeled and deveined
1 1/2 lbs halibut fillets (assorted firm-fleshed fish fillets) or 1 1/2 lbs
salmon fillets, cut into 2-inch chunks
( assorted firm-fleshed fish fillets)
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
Page 2 of 2
Cioppino by Giada De Laurentiis (cont.)