Cioppino with a Paella Twist! - Food on the Ceiling Blog > Recipes > Recipe

Name: Cioppino with a Paella Twist! - Food on the Ceiling Blog > Recipes > Recipe
Ingredients: 3 tablespoons olive oil; 1 large fennel bulb, thinly sliced; 1 onion, chopped; 2 large shallots, chopped; 2 teaspoons salt; 4 large garlic cloves, finely chopped; 3/4 teaspoon dried crushed red pepper flakes, plus more to taste; 1 can of San Marzano tomatoes peeled tomatoes; 1/4 cup tomato paste; 1 - 2 tablespoons of smoked paprika; 1 pinch of good quality saffron; 1 1/2 cups dry white wine; 5 cups fish stock; 1 bay leaf; 1/2 pound chorizo (Spanish style) or venison link sausage, diced.; 1 pound manila clams, scrubbed; 1 pound mussels, scrubbed, debearded; 1 1/2 pounds assorted firm-fleshed fish fillets such as red fish halibut or salmon, cut into 2-inch chunks

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Nourishing, vibrant, and served without pretension, Paella and Cioppino dishes have held a place of honor and practicality in homes for centuries in Europe. Seafood such as fish, mussels, clams,...

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Ingredients

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
2 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1 can of San Marzano tomatoes peeled tomatoes
1/4 cup tomato paste
1 - 2 tablespoons of smoked paprika
1 pinch of good quality saffron
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1/2 pound chorizo (Spanish style) or venison link sausage, diced.
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 1/2 pounds assorted firm-fleshed fish fillets such as red fish halibut or salmon, cut into 2-inch chunks