Ingredients:
Assorted seafood of your choice (such as shrimp, squid, clams, mussels, and haddock)
1 fennel bulb, finely sliced
1 onion, finely diced
3 shallots, finely sliced
Garlic cloves, chopped (to taste)
1/2 cup white wine
3 tablespoons olive oil
28 oz diced tomatoes (canned or fresh)
1 teaspoon crushed red pepper flakes
2 teaspoons salt
4 tablespoons tomato paste
4 cups lobster stock
1 cup clam juice
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
Instructions:
Preparation: Begin by preparing your seafood. Remove the shells from the shrimp and devein if desired. Soak the clams in cold water for at least 15 minutes to purge any sand. Cut the squid into tentacles and slice the haddock into bite-sized chunks.
Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, shallots, chopped garlic, and sliced fennel. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Add Spices and Wine: Stir in the crushed red pepper flakes, salt, and tomato paste, allowing them to toast slightly in the oil for about 30 seconds. Pour in the white wine, stirring to deglaze the pot and infuse the vegetables with the wine’s flavors.
Simmer the Broth: Add the diced tomatoes, lobster stock, clam juice, bay leaves, dried oregano, and dried basil to the pot. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 10-15 minutes.
Cook the Seafood: Once the broth is simmering, add the raw clams to the pot, allowing them to cook until they begin to open. Then, add the remaining seafood to the pot, including the shrimp, squid, mussels, and haddock. Simmer gently until all the seafood is cooked through, which should only take a few minutes.
Serve and Enjoy: Ladle the fragrant Cioppino into serving bowls, making sure to distribute the seafood evenly. Garnish with freshly chopped parsley and serve with crusty bread or garlic toast on the side to soak up the delicious broth.