Clam and Shrimp Cioppino
A classic seafood stew
Ingredients
- 4 large garlic cloves, minced
- 2 medium onion, finely chopped
- 1 bulb fresh fennel, diced into 1/2" cubes
- 1 bay leaf
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried hot red pepper flakes
- 1.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil
- 2 tablespoon tomato paste
- 1.5 cup dry red wine
- 1 diced plum tomatoes (28-32 oz. can)
- 1 cup bottled clam juice
- 1 cup chicken broth
- 24 small (1 1/2 lb.) manila clams, fresh
- 2 pound raw large shrimp, shelled and deveined (tails and bottom segment of shells left intact)
- 0.25 cup fresh flat-leaf parsley, finely chopped
- 3 tablespoon fresh basil, finely chopped
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