Cioppino

Ingredients

Fish stock + clam juice to equal 5 cups

1 1/2 cups white wine

28 oz fire roasted tomatoes

1/4 cup tomato paste

3 cloves garlic

1 stalk celery chopped

1 fennel chopped

1 small onion chopped

3 shallots chopped

Small can each chopped and minced clams

Can whole clams

Scallops, shrimp, crab, lobster, muscles etc

3 tbsp olive oil

Lemon and parsley to finish

Crushed red pepper flakes, bay leaf, salt, pepper

Sourdough baguette to serve

Directions

Sauté vegetables in olive oil salt and pepper 10 minutes

Add garlic and pepper flakes sauté 2 minutes

Add tomato paste cook a bit then add wine and stock

Simmer 30 minutes

Add seafood to soup and heat through

Serve with parsley and lemon and bread

Notes

Frozen mussels in garlic butter work well