Cioppino

Ingredients:

• 1 Yellow onion, diced

• 1 Fennel bulb, diced

• 1 1/2 celery stalks, diced

• 2 Fourteen-oz cans crushed tomatoes

• 1/2 packet Dashi

• 4-6 cloves garlic, minced

• 1/4 tsp (+) red chili flakes

• 1/2 tsp dried oregano, if you have fresh, use more

• 1 tsp dried tarragon, if you have fresh, use more

• 1/4 tsp fresh thyme

• 2 Bay leaves

• 2 tbsp blood orange olive oil (okay to use unflavored EVO)

• 2 pats of butter

• 1 cup white wine

• 2 cups fish stock/broth, add more to dilute as needed

• 3 ginger coins, 1/4" thick slices of fresh ginger

• Seafood and fish as desired.  We used the following:

• 1 1/2 lb. little neck clams

• 1/2 lb. halibut

• 1/2 lb. peeled, deveined shrimp

• 1/4 lb. scallops

• Garnish: 1 lime or Meyer's lemon, fresh tarragon, parsley, lump crab

Directions:

• Heat oil and butter in a large Dutch oven over medium- medium high heat.  Add chili flakes.

• Add onion, fennel, and celery.  Stir/sauté until beginning to turn translucent.

• Add garlic, herbs, and ginger.  Stir about 3-5 minutes. 

• Add wine and Dashi.  Stir.

• Add canned tomatoes and bay leaves.  

• Bring to a simmer.  

• Add stock and simmer 15-20 minutes. 

• Add clams/mussels (if using).  Cook covered for 3-5 minutes until all clams/mussels open.  

• Add fish.

• Add shrimp and scallops.

• If using precooked whole crab, add at the end. 

• Garnish with Lime or Meyer lemon zest, parsley, tarragon, and lump crab.

• Serve with a wedge of lime or lemon, and sliced sourdough, Italian bread, or French baguette.