Simple Cioppino that Anyone Can Make

Ingredients

• 4 slices bacon, (sliced into 1 inch pieces)
• 1 medium onion (chopped)
• 2 stalks celery (chopped)
• 1/2 head fennel (thinly sliced)
• 2 cloves garlic, (finely chopped)
• 1 large shallot (finely chopped)
• 1 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 1 798ml (28 oz) can of tomatoes with juice
• 5 cups fish stock (OR 2 cups clam juice and 3 cups chicken stock)
• 1 cup dry white wine ((optional))
• 1 bay leaf
• 6 cups seafood of your choice (or more, such as:)
• uncooked white fish fillets. (I used Ling cod, chopped into 1 1/2 inch pieces)
• smoked salmon (I used smoked wild sockeye salmon, chopped into 1 1/2 inch pieces)
• uncooked large shrimp or prawns, (shelled)
• crab meat
• fresh clams (scrubbed)
• fresh mussels (scrubbed and debearded)
• scallops

Instructions

1. 1

   In a large, heavy-bottomed pot over medium-high heat, cook bacon until almost crispy. Add onion, celery, and fennel and cook 10 minutes or until onion is translucent.

2. 2

   Add garlic and shallot and cook for 2 minutes more.

3. 3

   Add red pepper flakes and tomato paste and stir until combined.

4. 4

   Add canned tomatoes, stock, wine, and bay leaf.

5. 5

   Cover, reduce heat to medium-low and simmer for 30 minutes to allow flavours to blend.

6. 6

   Add a combination of fish and shellfish and cook for 5 minutes or until just cooked through and mussels and clams have opened (discard any that do not open)

7. 7

   Remove bay leaf.

8. 8

   Check seasoning and add sea salt and/or more red pepper flakes.

9. 9

   Ladle into bowls and serve immediately with crusty bread.