Ingredients:
1-½ Tablespoons olive oil
¾ cup chopped onion
1 cup sliced celery
1 cup sliced fennel
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried tarragon
¼ to ½ teaspoon red pepper flakes
¼ teaspoon black pepper
1 slice bacon, sliced finely
2 bottles (8 oz. each) clam juice
1 can (28 oz.) diced tomatoes in juice
¼ cup red wine (Cabernet or Pinot Noir)
2 pounds of your favourite Alaska Seafood, to include Alaska Crab (King, Snow or Dungeness) and finfish such as Alaska Pollock, Salmon, Cod, Halibut or Sole – fresh, thawed or frozen
Directions:
Step 1:
Prepare cioppino
Heat olive oil in heavy stockpot. Sauté onion, celery and fennel over medium heat until softened, about 5 minutes. Add garlic, basil, tarragon, red pepper flakes, pepper and bacon; sauté for 3 to 5 minutes. Add clam juice, tomatoes and wine; simmer 10 minutes.
Step 2:
Prepare seafood
Rinse any ice glaze from frozen Alaska Seafood under cold water. Turn off heat and add seafood to liquid, skin side down. Return heat to a simmer.
Step 3:
Finish cioppino and serve.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until opaque throughout. To serve, ladle into warm soup bowls.