Cioppino

• 1-1/2 cup Sliced Onions
• 4 cloves Crushed Garlic
• 2 cups Diced Fennel
• 3 Tablespoons Herbes De Provence
• 1 cup Chopped Italian Parsley
• 1 leaf Bay Leaf
• 1 teaspoon Fennel Seed
• 1 cup Red Wine
• 1/4 cups Tomato Paste
• 3 cans (14 Oz. Size) Stewed Or Roasted Tomatoes
• 2 cups Water
• 32 ounces, weight Raw Shrimp
• 12 ounces, weight Raw Clams
• 12 ounces, weight Raw Mussels
• 1 can 6.5 Oz Canned Clams With Juice

1. Saute onions, garlic and fennel for 5 minutes over medium high heat. Add all herbs and continue to cook another 3 minutes. Add red wine, tomato paste and bring to a boil. Add tomatoes and water and simmer for 45 minutes to 1 hour. After an hour of simmering add seafood. Simmer for 10 minutes and serve.
2. Note: Since I live in MN and clams and mussels aren't always at hand I add more shrimp. Or I put in some walleye or fish fillets.
3. Be sure to have some toasted garlic bread on hand to soak up the sauce! Enjoy!
4. Nancy

onions, garlic, fennel, herbes de, italian parsley, fennel, red wine, ubc, tomatoes, water, shrimp, clams, mussels

Taken from tastykitchen.com/recipes/soups/cioppino/ (may not work)