Linda'S Cioppino

• 1/4 c olive oil
• 1 jalapeno, chopped
• 1/2 tsp red pepper
• 1 pinch saffron soaked in warm water
• 3 cups onion, leek, celery, fennel, green pepper
• 2 cloves garlic
• 4 tbs herbs (marjoram, parsley, basil, thyme, bay leaves) plus some for garnish
• 4 tbs harrissa paste or chili garlic sauce
• 1 2 oz can of anchovies, chopped
• 2 tbs tomato paste
• 28 oz crushed tomatoes
• 4-6 cups clam broth
• 1 cup red/white wine
• 6-7 pounds shellfish (crab, mussels, shrimp, scallops, calamari bodies sliced, clams)
• 1 pound cod or other white fish cut into 1 inch pieces
• pinch of allspice and cinnamon

1. heat the fat with the spice, then add the onions etc, saute until soft (12-15 minutes), add tomato paste and stir to dissolve, then crushed tomatoes. simmer 20 minutes. add broth, wine, anchovies, simmer 20 minutes then puree with immersion blender. salt to taste. (The recipe can be made to this point 1 day ahead and refrigerated)
2. simmer the base then add in order, clams, crab, mussels, shrimp, calamari, white fish. total cooking time 10-12 minutes.
3. season with salt and pepper, add cinnamon and allspice.
4. serve, garnished with lemon slices and fresh herbs.

olive oil, red pepper, saffron, onion, garlic, herbs, garlic sauce, anchovies, tomato, tomatoes, clam broth, redwhite wine, shellfish, white fish, cinnamon

Taken from www.epicurious.com/recipes/member/views/lindas-cioppino-53019581 (may not work)