Chef Kurt’s Cioppino…Rockin’ Seafood Stew!

3 T. olive oil

1 medium onion, sliced

1 fennel bulb, cored and sliced

4 garlic cloves, minced

¾ t. crushed red pepper flakes

1 T. tomato paste

1¾ c. dry white wine

1 28-ounce can diced tomatoes NOT drained

1 8 oz. bottle clam juice

1½ c. vegetable broth

1½ t. dried oregano

3 bay leaves

1 pound skinless fillets salmon cut into 1' pieces

1 pound uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed

1 pound whatever other firm fish like halibut you want to use

Juice of ½ of a lemon

Sea salt and ground pepper to taste

Heat oil in a large heavy pot over medium-high heat; add onion, and fennel, then sauté for about 10 minutes. Add garlic and red pepper flakes and sauté for one minute; add tomato paste and sauté for one minute.

Deglaze pot with white wine, add tomatoes, clam juice, vegetable broth, oregano, and bay leaves. Bring to a boil and reduce to low and let simmer for about 30 minutes.

Add all fish into pot, bring back to a boil, lower heat to medium and let cook for 15 minutes. Add lemon juice, taste and adjust seasoning with salt and pepper as needed.

Heat up some nice country bread or focaccia bread and serve.

Photo courtesy of MSU Corporate Chef Kurt Kwiatkowski