Dive into a bowl of Ciopinno, a hearty seafood stew that originated in San Francisco’s ItalianAmerican fishing communities. Cioppino is known for its rich, flavorful broth and the tender, succulent seafood that simmers in it. Brimming with a medley of seafood favorites, such as mussels, shrimp, salmon and squid, the broth is flavored with onions, garlic, tomatoes, and a variety of herbs and spices. Whether you're a seafood lover or simply craving a taste of the Mediterranean, our Cioppino is sure to delight your senses and leave you craving more!

INGREDIENTS:
* 1 fennel bulb
* 2 mediumsized onions
* 4 large garlic cloves
* 1 bay leaf
* A sprig of thyme
* Two 14 oz., or one 28 oz. can of diced tomatoes
* 4 cups of fish stock
* 1 cup of white wine
* ½ pound of shrimp (cleaned and deveined)
* 2 lb. bag of seafood mix
* 1 lb. of mussels
* One 6 oz. piece of salmon
* Crushed red pepper
* Tomato paste
* Salt & pepper
* Olive oil

DIRECTIONS:
* Thinly slice fennel bulb
* Chop onions
* Smash, peel and mince garlic cloves
* Heat large stock pot; add 2 tablespoons of olive oil
* Add fennel and onions to pot; mix well and sauté for about 5 minutes
* Add garlic and sauté for about 1 minute
* Add 1 teaspoon of salt
* Add ½ teaspoon of crushed red peppers; mix well and sauté for about 1 minute
* Add 1 tablespoon of tomato paste; mix well and sauté for 2 minutes
* Deglaze pot with white wine until the wine evaporates
* Add diced tomatoes, bay leaf, thyme and 4 cups fish stock; bring to a boil
* Trim large pieces of seafood into bite sizes; cut salmon into 1inch pieces
* Slowly add the seafood mix to the pot, followed by the mussels, shrimp and salmon and mix well
* Cook for 45 minutes
* Garnish with fennel fronds

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