Tadich Grill Cioppino

thespruceeats.com

Rabid Child

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

½ cup onion, chopped

¼ cup carrot, peeled, trimmed, and chopped

¼ cup celery, chopped

½ cup fennel bulb , trimmed and chopped

1 clove garlic, minced or pressed

1 tablespoon tomato paste

½ cup dry white wine

1 (14-ounce) can diced tomatoes

1 cup seafood stock, or water

1 bay leaf

¼ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon dried basil

2 pinches cayenne pepper

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons licorice liqueur, such as Herbsaint, Pernod, or Pastis

4 to 6 ounces grouper, or other firm white fish such as cod, halibut, or snapper

24 ounces shellfish, such as peeled medium shrimp or shelled crabmeat

6 to 8 mussels, or small clams

1 to 2 tablespoons fennel fronds, chopped, or parsley, or a combination, for garnish

2 large sea scallops , optional

2 to 3 tablespoons vegetable oil

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