"This recipe brings back memories of the first time I went to San Francisco over 10 years ago. There is nothing like fresh bowl of cioppino and garlic bread at the Wayfare Tavern owned by Tyler Florence. This is my take on a dish that so many people call Seafood Stew," Chef Lee said.
Prep Time: 30 minutes
Cook Time: 1 hr
Serves: 6-8
Ingredients:
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 shallots, chopped
- 2 teaspoons HEB Kosher salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon Adams Reserve Crushed Red Pepper Flakes (HEB Cooking Connection)
- 1 pound Spanish Chorizo, cut into small cubes (HEB Deli Department)
- 1/4 cup HEB Tomato Paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cup dry red wine (HEB Cooking Connection)
- 5 cups fish stock or HEB chicken stock
- 1 bay leaf
- 2 pounds Dungeness crab (HEB Seafood Department)
- 1 pound littleneck clams, scrubbed (HEB Seafood Department)
- 1 pound mussels, scrubbed, debearded (Heb Seafood Department)
- 1 pound large shrimp, peeled and deveined (HEB Seafood Department)
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Directions: