Simple Cioppino Recipe - Classic Italian Seafood Stew from Three Many Cooks

Ingredients

• 2 tablespoons olive oil
• 1 small fennel bulb, halved and thinly sliced
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 5 garlic cloves, minced
• ½ to 1 tsp. hot red pepper flakes, to taste
• ½ teaspoon dried thyme
• ¼ teaspoon pimentón
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 bay leaf
• 1 28-oz can diced tomatoes, preferable fire roasted
• 6 cups of stock (chicken or fish stock both work, see headnote)
• 1 lb. shrimp, peeled and shells reserved for stock
• 1 lb. white fish, such as grouper, red snapper, or mahi mahi, cut into bite-sized chunks
• 2 dozen clams, scrubbed
• 2 dozen mussels, scrubbed and de-bearded
• Kosher salt
• Black pepper
• Chopped fresh parsley, for garnish
• 4 large garlic cloves, peeled
• ¼ cup olive oil
• 2 packed cups ¾” bread cubes, cut from a good-quality baguette or Italian loaf