Shrimp and Sausage Cioppino

• 1/4 cup extra-virgin olive oil
• 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
• 4 cloves garlic, peeled and smashed
• 1 large or 2 small shallots, chopped
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 pound spicy Italian turkey sausage links, casings removed
• 2 cups white wine, such as Pinot Grigio
• 1/4 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 bay leaf
• 1 pound large shrimp, peeled and deveined
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh thyme leaves
• Serving suggestion: crusty sourdough bread

1. In a Dutch oven or large saucepan, heat the oil over medium-high heat.
2. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes.
4. Add the sausage and break into 1/2-inch pieces with a wooden spoon.
5. Cook until brown, about 5 minutes.
6. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
7. Stir in the tomato paste, chicken broth, and bay leaf.
8. Bring to a simmer, cover, and cook for 10 minutes.
9. Uncover the pan and add the shrimp, beans, basil, and thyme.
10. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes.
11. Remove the bay leaf and discard.
12. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
13. Ladle the cioppino into soup bowls and serve with crusty bread.

extravirgin olive oil, fennel bulb, garlic, shallots, kosher salt, freshly ground black pepper, italian turkey sausage, white wine, tomato paste, lowsodium, bay leaf, shrimp, cannellini beans, fresh basil, thyme, suggestion

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/shrimp-and-sausage-cioppino-recipe.html (may not work)