NDT- Cooking with Cash-Wa – Cioppino

FARGO, N.D. (Valley News Live) -INGREDIENTS

2 T olive oil 1 cup yellow onion, small dice 1 each red bell pepper, small dice 1 each fennel bulb, small dice 1.5 T minced garlic 1 ea small bay leaf ¼ tsp dried oregano, red pepper flakes, fennel seeds, and dried thyme 1 T tomato paste 2 cup dry white wine 28 oz canned crushed canned plum tomatoes

1 cup Water, Clam Juice or clamato juice

¼ cup crab 12 ea clams, well-scrubbed

20 ea mussels, well-scrubbed 1 lb. firm fish, cut into 1-inch cubes 1 lb. shrimp, shelled and de-veined (16/20 ct.) 2 T Italian parsley, picked

DIRECTIONS

· In a pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and fennel, and cook, stirring, until soft.

· Add the garlic, bay leaf, salt, oregano, red pepper, fennel seeds, thyme, and black pepper, and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until starting to brown, about 2 minutes. Add the white wine, stir to deglaze the pan, and cook until half of the wine is evaporated, about 2 minutes.

· Add the plum tomatoes and their juices and the fish stock and bring to a boil. Reduce the heat and simmer, partially covered, for 30 minutes. Add the crab, clams, and mussels, and simmer until the shells open, about 6 to 7 minutes. Remove and discard any unopened shells.

· Lightly season the fish and shrimp and add to the pot. Simmer, covered, until cooked through, about 5 minutes. Remove from the heat and discard the bay leaf. Stir in the parsley. Ladle into large soup bowls and sprinkle each serving with Parmesan cheese and green onions