Cioppino - Seafood Stew | PrimalGourmet

Ingredients

• 8 large shrimp shells
• 1 medium carrot (cut in half)
• 1 celery stalk (cut in half)
• ½ yellow onion (cut in half)
• 1 small head garlic (cut in half)
• ¼ cup fresh parsley leaves
• 2 bay leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 1.5 quarts water
• 3 tablespoons extra virgin olive oil (plus extra for serving)
• ½ large fennel bulb (diced, fronds reserved for garnish)
• ½ medium onion (diced)
• 3 cloves garlic (finely chopped)
• Kosher salt
• ½ cup white wine (optional)
• 12 ounces crushed tomatoes
• 1/2 teaspoon crushed red chile flakes (plus more as desired)
• 1 quart shrimp stock
• 1 pound grouper (cubed, substitute any firm white fish such as cod, haddock or halibut)
• ½ pound 16/20 shrimp (peeled and deveined)
• ½ pound little neck clams
• 1 pound fresh mussels
• 2 sprigs fresh basil