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Christmas Special Tasty Cioppino

Reinvent the Christmas Classics! Chef Melody Shammam stopped by the set of Fox 5 News in San Diego to chat about cooking some Christmas Classics. If you’ve had Cioppino before, this recipe has few spices and a rich base. Since my first taste, I have tried many versions, all of which are wonderful. This is one elegant meal that you will not forget!
Ingredients
  Extra virgin olive oil 5 Tablespoon
  White onion 1 Large, finely chopped (About 2.5 Cups)
  Fennel bulb 1 Large, finely chopped (About 2.5 Cups)
  Shallots 4 , finely chopped (0.50 Cup)
  Garlic 4 Large, finely chopped (About 2 Tablespoons)
  Crushed red pepper flakes 1⁄2 Teaspoon
  Canned tomato paste 15 Ounce
  Diced tomatoes 56 Ounce (In Juice, 2 Cans)
  Fish stock 4 Cup (64 tbs) (Preferably Halibut Stock)
  Dry white wine 1 1⁄2 Cup (24 tbs) (Pinot Grigio Recommended)
  Bay leaves 2
  Salt 2 Teaspoon
  Uncooked large shrimp 1 Pound, peeled, deveined and cut in halves
  Scallops 1 Pound, cut into 1 inch chunks (Large Ones)
  Halibut fillet 1 Pound, cut into 1- inch chucks
  Chilean sea bass fillet/Any other firm-fleshed fish fillets that you prefer / shellfish such as mussels and clams 1 Pound, cut into 1- inch chunks
Directions

GETTING READY
1) Heat the olive oil in a large cast iron or other large pot over medium heat.

MAKING
2) Add the onion, fennel, shallots and salt and sauté until translucent, about 10 minutes.
3) Add the garlic and red pepper flakes and sauté another 2 minutes.
4) Add tomato paste and sauté for one minute.
5) Add tomatoes with their juices, white wine, fish stock, and bay leaves.
6) Cover and bring to a boil then simmer (partially covered) on medium heat for 1 hour, stirring occasionally.
7) Add the shrimp, halibut, and scallops and gently stir and simmer until the fish is just cooked thru about 2-4 minutes.
8) Remove from heat and discard bay leaves.

SERVING
9) Serve immediately with toasted baguette and red pepper garlic spread.

TIPS
The flavor of the soup will be even better if it is simmered on low heat for up to 2 hours longer before adding the seafood. (Bring soup back to a medium simmer before adding the fish).
Onions, fennel, shallots and garlic may be chopped one day ahead and refrigerated. All fish may be cleaned, cut and refrigerated one day ahead as well.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Servings: 
8
Chef Melody shows how to make Tasty Cioppino which is a Christmas Special dish. She makes her own version of this Classic dish. It's really delicious and I'm sure your family will enjoy it.

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