Easy Cioppino Seafood Stew Recipe

INGREDIENTS:

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons sea salt, plus more for seasoning
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
• 1/4 cup tomato paste
• 1 (28-ounce) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 2 1/3 cups low sodium chicken stock (gluten free)
• 3 (8 ounce) bottles clam juice

• 1 bay leaf
• 3 pounds Trader Joe’s Frozen Seafood Mix
• 1 pound frozen, shell off shrimp
• 1 pound uncooked large shrimp, shell off

• 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks

INSTRUCTIONS:

1. Heat the oil in a large stock pot over medium heat.
2. Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
3. Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
4. Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
5. Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
6. Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
7. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
8. Season the soup to taste with more salt and red pepper flakes, if needed.
9. Ladle the soup into bowls and serve.

Source: This Mama Cooks

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