Shrimp Cioppino

Excellent seafood stew.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 2  medium onions, finely chopped
• 3  cloves garlic, minced
• 1 -2  teaspoon dried oregano
• 2  lbs medium shrimp, peeled and deveined,shells reserved
• 2  cups dry vermouth
• 1⁄2 cup  minced fresh parsley
• 2  bay leaves
• 4  cups  fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
•  salt and pepper
• 1 (28 ounce) can tomatoes, drained and coarsely chopped
• 1⁄2 teaspoon red pepper flakes
• 1 1⁄2 lbs  mixed  fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
• 1⁄4 cup  packed shredded fresh basil

Directions

1. In a big pot, heat oil over medium heat.
2. Add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
3. Increase the heat to high, add the reserved shrimp shells.
4. Cook, stirring frequently, until the shells turn pink; about 1 minute.
5. Add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
6. Add in the parsley, bay leaves, and stock.
7. Return to a boil; lower heat, cover, and simmer for 30 minutes.
8. Take a fine-mesh sieve and strain the stock into a large saucepan.
9. Add salt and pepper to taste.
10. Add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
11. Reduce to low heat and simmer, uncovered for 15 minutes.
12. Add in the fish and simmer for 3 more minutes or until the fish become opaque.
13. Add in the shrimp and stir gently to make sure they are submerged in the stock.
14. Cook about 3 minutes or until the fish are pink.
15. Add in the basil and more salt and pepper if needed.
16. Serve immediately.