Cioppino

One of my favorite dished to make is Cioppino, or Italian seafood soup.  This is such a simple dish to serve, but rather complex to make if it's done right.  They key to a great cioppino is making a great stock that the seafood is cooked in.  I always try to keep any shrimp shells or especially lobster shells that I use throughout the year.  Sometimes you can get shells at your local market...but I've found that is getting more difficult these days.  For the stock I use:

Shrimp Shells....quite a few! 
Onion
Two Garlic Cloves
Three Carrots cut up
Three celery stalks cut up
Teaspoon of whole peppercorns
Three bay leaves
Two pinches of fennel seeds

Saute all this in a stock pot for a few minutes, then add water to cover by 4 inches.  Cook this for 30-40 minutes...no more..it will get bitter.  Once cooked, strain through a fine mesh strainer. 

Now that the stock is done, it's time to make the actual broth you will cook the seafood in.  To the stock add:

1 large can of crushed tomatoes
1/2 teaspoon of basil, marjoram, and thyme
Salt and Pepper to taste...it will take quite a bit of salt!

Simmer this for at least an hour to cook out the raw tomato taste and to let all the spices meld together.  If you like your broth a bit more spicy...add more pepper flakes...but be careful, you don't want to overpower the seafood.

Once the stock is done...it should look like the pic to the right.  Now that it's at a simmer or low boil, it's time to add the seafood.  The fun part it you get to choose whatever you like.  Usually my choices include a firm fish cut into cubes, shrimp, small clams and scallops.  Be creative and add whatever you like.  If you add it all at once...usually everything is done when the shell food opens.

Serve with toasted bread for dipping.  I forgot to take a pic of my soup, but I've included some stock photos of what it looks like.

Enjoy!