Cioppino (Fisherman's Stew) – Hestan Culinary

Ingredients

• 3 tablespoons of olive oil
• 1 fennel bulb, thinly sliced
• 1 onion, chopped
• 3 large shallots, chopped
• 1/2 cup finely chopped celery
• 1 teaspoons fennel seeds
• 2 teaspoons salt
• 2 cloves of garlic, finely chopped
• 1 teaspoon dried, crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 can diced tomatoes in juice (28 oz)
• 1 1/2 cups dry white wine
• 6 cups fish stock
• 1 bay leaf
• 1 corn on the cob - kernels removed, cob reserved (or 1 cup frozen corn)
• 1 1/2 lbs littlenecks clams, scrubbed and soaked in cold water for 20 minutes.
• 1 lb uncooked large, wild shrimp, peeled and deveined
• 3/4 - 1 lb cleaned squid bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
• Fresh tarragon leaves for serving
• NanoBond Titanium 5 Qt Essential Pan