Cioppino (Seafood Soup) With Fennel And Garlic

• 4 tablespoons olive oil
• 1/4 cup chopped fennel
• 3 tablespoons chopped yellow onions
• 3 tablespoons minced shallots
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons minced flat leaf parsley (Italian)
• 1 teaspoon crushed red pepper flakes
• 1 cup bottled clam juice
• 1 cup water
• salt & freshly ground black pepper
• 1/2 cup unsalted butter
• 8 ounces prince edward island mussels
• 8 ounces littleneck clams
• 8 ounces white fish fillets, cut into chunks (such as halibut, cod, or tilapia)
• 4 ounces cleaned calamari, cut into 1-inch wide rings
• 4 ounces large shrimp, peeled and deveined, tails on (21 to 30 per pound)
• 2 tablespoons minced fresh basil
• fennel leaves (to garnish)

1. In a large, heavy saucepan, heat 2 tablespoons of the olive oil over medium-low heat. Add the chopped fennel, onion, shallots, and garlic and saute for 4 to 5 minutes, until golden brown. Stir in the wine, then the tomatoes, parsley, red pepper flakes, clam juice, and water. Season with salt and pepper. Bring to a boil over high heat, then decrease the heat to low and simmer for 30 minutes. Add the butter and stir to melt, then remove from heat.
2. In a large cast iron skillet, heat the remaining 2 tablespoons of olive oil over medium heat and toss on the mussels and clams. Cook for 4 minutes. As the mussels and clams begin to open, add the fish, calamari, and shrimp, and sprinkle with salt and pepper. Saute for 2 to 3 minutes, until the shrimp turn pink. Discard any mussels or clams that don't open. Add 1 cup of the tomato mixture and simmer for 5 minutes. Transfer the contents of the skillet to the saucepan with the remaining tomato mixture and simmer for 2 to 3 minutes.
3. Ladle into soup bowls. Sprinkle with the basil, garnish with the fennel fronds, and serve immediately.

olive oil, fennel, yellow onions, shallots, garlic, white wine, tomatoes, flat leaf parsley, red pepper, clam juice, water, salt, unsalted butter, mussels, littleneck clams, white fish, calamari, shrimp, fresh basil, fennel

Taken from www.food.com/recipe/cioppino-seafood-soup-with-fennel-and-garlic-244724 (may not work)