Cioppino – Volpi Foods

Ingredients

• 2 tablespoons olive oil
• 1-ounce Pancetta , finely diced
• 1/4 teaspoon crushed red pepper flakes
• 1 onion, finely chopped
• 1 small bulb fennel, finely chopped
• 3 large cloves of garlic
• 3 tablespoons tomato paste
• 1½ cups dry white wine
• 1 (28-ounce) can whole peeled tomatoes with basil, preferably San Marzano
• 8 cups chicken or seafood broth, or a mix of the two
• 12 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon kosher salt
• 2 pounds mussels
• 1/2 pound extra jumbo (16/20) shrimp, cleaned with tails on
• 1 pound monkfish, or other firm meaty white fish
• 1/2 pound cleaned squid cut into 1/2-inch rings, tentacles halved if large
• 1/4 cup fresh flat-leaf parsley leaves, coarsely chopped, plus leaves for garnish
• 1/4 cup fennel fronds (pulled from thick stems), coarsely chopped
• 1 loaf crusty bread, preferable sourdough, to sop it all up