Linda'S Cioppino

• 1/3 c. olive oil
• 1 jalapeno, chopped
• 1/2 tsp. chili flakes
• 1 pinch saffron, soaked in warm water
• 3 cups aromatics (onion, celery, fennel, leeks, green pepper)
• 3 cloves garlic, chopped
• 4 T fresh herbs, plus some for garnish (parsley, marjoram, basil, thyme, bay leaves)
• 2 T tomato paste
• 28 oz crushed tomatoes
• 2 T harrissa paste or chili garlic sauce
• 4-6 c. clam broth
• 1 2 oz can anchovies
• 1 c red/white wine
• 6-7 lb. seafood (crab, clams, mussels, scallops, large shrimp, calamari bodies sliced)
• 1 lb white fish
• pinch of allspice and cinnamon

1. Heat the fat and add the spice then aromatics, simmer until soft. Add tomato paste and stir to dissolve, then crushed tomatoes. cook 20 minutes, Add broth and wine, anchovies and cook 20 minutes. Puree with immersion blender til smooth. Season with salt. (Can be made ahead and chilled to this point)
2. simmer sauce, add in order, clams (10 minutes cook time total), crabs (8 minutes total), mussels, shrimp, calamari, white fish (3-5 minutes total).
3. season with spice and serve with lemon wedges and garnished with fresh herbs.

olive oil, chili flakes, saffron, aromatics, garlic, herbs, tomato paste, tomatoes, t, clam broth, anchovies, redwhite wine, seafood, white fish, cinnamon

Taken from www.epicurious.com/recipes/member/views/lindas-cioppino-53019611 (may not work)