Our Familys Christmas Cioppino Recipes

Steps:

• Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
• Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
• Ladle the soup into bowls and serve.

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Add onions, celery, ½ of the parsley, and all of garlic and sauté until tender, about 10 minutes.
• Add tomatoes and simmer 10 minutes.
• Add vinegar, fennel, spices, salt and pepper and simmer 20 minutes.
• Add stock, white wine and continue to simmer for another 30-45 minutes, stirring occasionally and adding more stock if needed.
• Then add the shrimp and fish and simmer until the shrimp are almost cooked through, about 4 minutes.
• Serve in big soup bowls, and top each serving with crabmeat, parsley, and a drizzle of extra-virgin olive oil.