Cioppino

Cioppino is an Italian-American fisherman stew found in the 1800s in San Francisco.  Fishermen will chip in any seafood for others who didn't catch anything that day.  Whatever ended up in the pot became their Cioppino.

You can use any seafood that you like such as clams, mussels, shrimps, scallops, crabs or even lobster.  Put everything into a pot and you will have one delicious meal.

Ingredients:
1                 Onion (diced)
3                 Shallots (diced)
4-5 cloves   Garlic (minced)
3/4 tsp         Dried Crushed Red Pepper Flakes
1/4 cup        Tomato Paste
1 can            Canned Diced Tomatoes
2                   Bay Leaves
1 lb               Clams
1 lb               Mussels
1 lb               Large Shrimps
1 cup            Dry White Wine
1 cup            Clam Juice/Fish Stock

Method:

1. Scrub and clean all the clams and mussels.   Make sure you debeard mussels
2. Heat oil in a large pot over medium heat.  Add onion, shallots, red pepper flakes and garlic.  Cooked until onion is translucent. 
3. Add tomatoes, bay leaves and tomato paste, bring to a simmer.
4. Add clams and mussels, then add white wine and fish stock.  Mixed well and cook for 5 minutes.
5. Add shrimp and simmer until clams are completely open and cooked through
6. Season the soup if needed, then ladle into bowls and serve.

You can serve it with garlic bread or even pasta.  Paired it with a nice glass of white wine and dinner is served.  

Enjoy!