Cioppino recipe | PCC Community Markets

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 1 yellow onion, chopped
• 2 garlic cloves, sliced
• 1 celery rib, chopped
• 1 leek, white part only, chopped
• 1 fennel bulb, chopped
• 1 teaspoon kosher salt, plus more as needed
• 2 tablespoons tomato paste
• 1 tablespoon fennel seeds
• One 28-ounce can crushed tomatoes
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon thyme
• ½ teaspoon cayenne pepper
• 1 cup dry white wine
• ½ pound clams, rinsed and scrubbed
• ½ pound mussels, debearded and scrubbed
• ½ pound spot prawns, peeled and deveined
• ½ pound fish (see note)
• 1 crab, cooked but still in the shell, separated into lumps
• ½ bunch parsley, chopped