Cioppino a.k.a. Italian Seafood Stew

Cioppino has been a favorite for my husband and myself for well over a decade.  With the weather turning cold and once again being where we can get good seafood our hunger has been renewed.

Chioppino

Ingredients
1    16 oz can diced tomatoes
1      8 oz can tomato paste
1 c            water
2 T           oil
1               red onion, diced
5 t             garlic, minced
1/2 lb        mushrooms, sliced
1 T           basil
1/2 T        oregano
1/2 T        fennel seed
1 t            thyme
1 t            marjoram
1 t            salt
1 t            pepper
1 lb          clams
1 lb          shrimp
1/2 lb       mussels
1/2 lb       fish(salmon is preferred)

Directions
1)  heat stock pot and add oil

2)  saute onions and mushrooms until onions are transparent, then add garlic and saute for a few minutes more

3)  add diced tomatoes, tomato paste and water along with basil, oregano, fennel, thyme, marjoram, salt and pepper, bring to a boil then drop to a simmer

4)  cut fish into 1" cubes, peel and devein shrimp, pull the beards from your mussels

5)  once the broth has simmered for at least 15 minutes add the mussels

6)  wait 5 minutes and add the clams

7)  once the mussels are mostly opened add the fish and shrimp, cover the pan and let cook for 3 mintues

8)  when the shrimp are pink and all of the clams and mussels are open your stew is ready to serve

I encourage serving this with sourdough bread.  Feeds 6.

NOTES:
Any kind of shellfish can be used, crab, clams, mussels, oysters, etc...  With the fish you need to be more selective.  The fish needs to be firm.  Salmon is our first choice.  Shark, tuna, halibut are all good options.