Cioppino

• ¼ cup olive oil
• 1 large onion, chopped
• 1 large fennel bulb, chopped
• 4 garlic cloves, finely chopped
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes
• 1 jar La Famiglia DelGrosso Uncle Fred’s Fireworks Sauce
• ½ cup water
• 1 ½ cups dry white wine
• 1 8 oz. bottle clam juice
• 1 pound skinless fish fillets, such as cod, snapper, or halibut
• 1 pound large uncooked shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• salt and pepper to taste

1. Heat oil in large pot over medium heat. Add onion, fennel, garlic, bay leaf, oregano, and red pepper flakes. Season with salt and pepper.
2. Stir and cook through until onions and fennel are soft.
3. Add white wine and cook for 2 minutes.
4. Pour Uncle Fred’s Fireworks Sauce into the pot. Add ½ cup of water to the jar, tighten lid, and shake. Pour excess sauce and water into the pot.
5. Pour clam juice into the pot. Stir through and bring to a boil.
6. Add mussels to the pot and cover. Bring to a simmer and cook for 3 minutes until mussels open.
7. Season shrimp and fish with salt and pepper. Cut fish into 1 inch pieces. Add shrimp and fish to the pot.
8. Cover and cook until shrimp are pink and fish is cooked through, about 5 minutes.
9. Discard any mussels that did not open and remove bay leaf.
10. Serve with toasted bread.

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• Cioppino was developed by Italian fishermen in San Francisco.
• When a fisherman would return from the sea empty-handed, they would take a pot around to other fishermen, asking for whatever they could spare, and make a stew. For this reason, Cioppino can be made using crab, clams, shrimp, scallops, squid, mussels, and fish.