Cioppino (Print Version)

# Ingredients:

01 - 1/4 cup olive oil.
02 - 1 fennel bulb, chopped.
03 - 1 onion, chopped.
04 - 3 shallots, diced.
05 - 4-6 cloves garlic, minced.
06 - 1/4 teaspoon red pepper flakes.
07 - 2 teaspoons kosher salt.
08 - 2 tablespoons tomato paste.
09 - 1 cup dry white wine.
10 - 1 bay leaf.
11 - 1/2 teaspoon dried oregano.
12 - 2 (28 oz) cans San Marzano tomatoes.
13 - 1-2 pounds dungeness or king crab.
14 - 1 pound large raw shrimp.
15 - 1 pound white fish fillets.
16 - 1 pound fresh mussels.
17 - 1 pound fresh clams.
18 - 1/2 cup fresh parsley.

# Instructions:

01 - Remove meat from crab shells and shrimp shells. Simmer shells in water. Add clams and mussels until shells open.
02 - Sauté fennel, onion, shallots until soft. Add garlic, spices, tomato paste, wine, tomatoes and strained stock. Simmer 30 minutes.
03 - Add fish pieces first, then shrimp and crab, finally add cooked clams and mussels. Cook just until seafood is done.
04 - Season to taste. Add parsley and serve with lemon wedges and crusty bread.

# Notes:

01 - Can make broth ahead of time.
02 - Only freeze broth, not with seafood.
03 - Can substitute different seafood types.

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