giant scallop & seafood mix cioppino served withlemon-thyme-red-pepper-garlic parmesan bread
Ingredients:
(makes a bunch of servings!)
2 fennel bulbs, stalks discarded
1 medium onion
Several of those baby-ish onions
1/2 cup minced garlic
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1/2 a bunch of fresh Thyme
1/8 teaspoon dried hot red-pepper flakes
(i used a lot of this spicy red pepper sauce my mommy made me, a lot of it.. at your discretion)
1 (28-ounce) can crushed tomatoes in juice (canned w/ basil is extra tasty)
3-4 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (16oz) package of TJ's frozen seafood blend
Preparation
Chop fennel and onion
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers,
add garlic, brown
add fennel and onion, salt and black pepper, cook & stir
add baby onions
add bay leaves & thyme, cook for a while
Add tomatoes with their juice, water, wine, and boil, covered, 20 minutes+.
Defrost & cook seafood to your personal taste. I make it with this spicy sauce mix my mommy made me, tons of garlic, salt and some evoo. Brown on a skillet.
Mix seafood and soup immediately prior to serving.
Soup can be refrigerated and stored... for a while, I hope :)based on: http://www.epicurious.com/recipes/food/views/240279
