Traditional Cioppino (Italian Seafood Stew)

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

1 medium sweet or white onion, diced

1 2-oz can anchovies in olive oil

8 oz pancetta, cubed to ½”

1 fennel bulb with stem & fronds, diced

2 tbsp. tomato paste

6 cloves garlic, minced

1 c. dry white wine

8 oz. clam juice

28 oz. canned diced tomatoes

2 bay leaves

3 large sprigs thyme

6 sage leaves

2 tsp. dried oregano

1 lb. clams and/or mussels

1 lb. shrimp, deveined (optionally peeled)

1 lb. firm white fish (halibut, seabass, cod)

3 tbsp. butter, cubed

Large bunch basil, chopped

Sea salt & pepper, added throughout & to taste at the finish

Optional: splash of Pernod Absinthe

Directions at barerootgirl.com

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