Seattle’s Elliott Bay Cioppino | Cruise Scoop

Ingredients

• 3 tablespoons olive oil
• 1 cup diced onion
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 2 thyme sprigs
• 2 bay leaves
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 1 cup lobster stock, plus more as needed
• 1 (28-ounce) can diced fire-roasted tomatoes, preferably Muir Glen
• 8 mussels
• 8 clams
• 8 large shrimp, shelled and deveined
• 8 large diver scallops
• 1 pound halibut fillet, cut into 1-inch cubes
• Spicy Aioli for finishing – see recipe
• 4 slices grilled sourdough bread