Spicy Seafood Cioppino

Ingredients

• 4 tablespoons extra-virgin olive oil

• 1 large shallot, minced

• 1 bulb fennel, chopped'

• 6- 8 garlic cloves, minced

• 1 1/2 cups dry white wine

• 2 Tbsp. tomato paste

• 1 x 28 ounce cans fire roasted crushed tomatoes

• 1 bottle 8 oz. clam juice

• 1-2 cups of water (or fish stock) as needed to thin soup

• 1 leek, white and light green parts only

• 4 fresh oregano sprigs or 2 tsp. dried oregano

• 2-3 Tbsp. Burke’s Original Habanero Hot Sauce

• 1 pound littleneck clams, scrubbed (approx. 12)

• 1 pound mussels, scrubbed

• 1 pound large shrimp, shelled and deveined

• 1 pound cod fish filet- cut into 2” pieces

• 1 pound monk fish filet- cut into 2” pieces

• Sea salt

• Flat-leaf parsley leaves, for garnish

• Toasted baguette slices, for serving

Directions

Step 1

In a large, heavy pot, heat the olive oil. Cook the leek, fennel and shallot over medium heat, stirring, until the shallot is translucent, about 5 minutes.  Add garlic, tomato paste and oregano and cook for another 1 minute. Add the clam juice and cook for 6-8 minutes.  Stir in the wine and simmer over medium heat until reduced by half, about 6-8 minutes.

Step 2

Add the crushed tomatoes and hot sauce to the pot and bring to a simmer. Add dried bay leaves.  Cover and low simmer for 30- 40 minutes. Add water or fish stock, as needed, if overly thickening.  Season with salt.

Step 3

Add the clams, cover and cook for 5 minutes, stirring occasionally. Add in the mussels and shrimp. Season the cod and monkfish with salt and place on top of the stew; press down gently to submerge fish. Cover and cook until the fish is white throughout, about 6-8 minutes.

Step 4

Transfer the fish to a large serving bowl. Remove bay leaves.  Season the Cioppino with salt and additional Burke’s Original Habanero Hot Sauce as needed. Garnish with parsley and serve with toasted baguette slices.