Clam and Shrimp Cioppino
|4||each||large garlic cloves, minced|
|2||each||medium onion, finely chopped|
|1||each||bulb fresh fennel, diced into 1/2" cubes|
|1||Teaspoon||dried oregano, crumbled|
|1||Teaspoon||dried hot red pepper flakes|
|1 1⁄2||Cup||dry red wine|
|1||each||diced plum tomatoes (28-32 oz. can)|
|1||Cup||bottled clam juice|
|24||each||small (1 1/2 lb.) manila clams, fresh|
|2||Pound||raw large shrimp, shelled and deveined (tails and bottom segment of shells left intact)|
|1⁄4||Cup||fresh flat-leaf parsley, finely chopped|
|3||Tablespoon||fresh basil, finely chopped|
- In an 8-quart heavy pot, cook the garlic, onions, fennel, bay leaf, oregano, red pepper flakes, salt and pepper in oil over moderate heat.
- Stir for 5 minutes or until onions and fennels are softened.
- Add in tomato paste, stir and cook for 1 minute.
- Add wine and boil for 5-6 minutes or until liquid is reduced by
- Add tomatoes (including the juice), clam juice and chicken broth and simmer covered for 30 minutes.
- Season with salt and pepper.
- Add clams and shrimp to stew; cover and simmer for 5-6 minutes or until clams just open.
- Check clams after 5 minutes and every minute thereafter (Discard any unopened clams after 10 minutes).
- Discard bay leaf and gently stir in parsley and basil.
- Serve cioppino immediately in large soup bowls.
- Garnish with parsley leaves, basil and drizzle extra virgin oil.
- Serve with crusty French bread or foccacia.