Shrimp Cioppino

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 -2 teaspoon dried oregano
• 2 lbs medium shrimp, peeled and deveined,shells reserved
• 2 cups dry vermouth
• 1/2 cup minced fresh parsley
• 2 bay leaves
• 4 cups fish stock (or 2 c. clam juice plus 2 c. vegetable stock)
• salt and pepper
• 1 (28 ounce) can tomatoes, drained and coarsely chopped
• 1/2 teaspoon red pepper flakes
• 1 1/2 lbs mixed fish fillets, skinned,picked over for bones,and cut into 3 inch pieces (such as red snapper, sea bass, or scrod)
• 1/4 cup packed shredded fresh basil

Recipe

• 1 in a big pot, heat oil over medium heat.
• 2 add in the onion, garlic, and oregano; cook, stirring frequently, for 3 minutes or until onions are soft and clear.
• 3 increase the heat to high, add the reserved shrimp shells.
• 4 cook, stirring frequently, until the shells turn pink; about 1 minute.
• 5 add in the vermouth; bring mixture to a boil; let boil until the liquid is reduced by one-half.
• 6 add in the parsley, bay leaves, and stock.
• 7 return to a boil; lower heat, cover, and simmer for 30 minutes.
• 8 take a fine-mesh sieve and strain the stock into a large saucepan.
• 9 add salt and pepper to taste.
• 10 add in the tomatoes and red pepper flakes; over medium heat, bring mixture to a simmer.
• 11 reduce to low heat and simmer, uncovered for 15 minutes.
• 12 add in the fish and simmer for 3 more minutes or until the fish become opaque.
• 13 add in the shrimp and stir gently to make sure they are submerged in the stock.
• 14 cook about 3 minutes or until the fish are pink.
• 15 add in the basil and more salt and pepper if needed.
• 16 serve immediately.