Easy Cioppino (Print Version)

# Ingredients:

01 - A quarter cup of olive oil.
02 - One fennel bulb, diced.
03 - One chopped onion.
04 - Three diced shallots.
05 - Four to six minced garlic cloves.
06 - A pinch of red chili flakes, about 1/4 teaspoon.
07 - Two teaspoons of coarse salt.
08 - Two big spoonfuls of tomato paste.
09 - One cup of dry white wine, like Sauvignon Blanc.
10 - A single bay leaf.
11 - Half a teaspoon of oregano, dried.
12 - Two large 28-ounce cans of San Marzano tomatoes.
13 - Between one to two pounds of crab, either king or dungeness.
14 - A pound of uncooked shrimp.
15 - One pound of white fish, like cod or halibut.
16 - A pound of fresh mussels.
17 - One pound of fresh clams.
18 - Half a cup of chopped parsley.
19 - Lemon wedges for topping it off.

# Instructions:

01 - Take meat from the shells of crab and shrimp. Boil the shells in water. Toss in clams and mussels till they pop open.
02 - Heat oil, and soften fennel, onion, and shallots in it. Mix in garlic, spices, paste, wine, and tomatoes.
03 - Drain the stock and pour 4 cups into the tomato mix. Let everything bubble gently for about half an hour.
04 - Start with the fish, followed by shrimp and crab. Add mussels and clams last after steaming them.
05 - Season how you like it, toss in parsley, and serve everything with lemon wedges and some crusty bread.

# Notes:

01 - You can prep the broth ahead of time.
02 - Don’t freeze with seafood, only broth works.
03 - Stick with actual dry white wine, not the cooking kind.

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