Cioppino (The Perfect Dip for Crusty Bread)

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Henry

125g or ½ white onion, small diced

75g or ½ medium bulb fennel, small diced

4 to 5 garlic cloves, minced

Olive oil

Salt

1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock

1box/900 to 1000g(mL) chicken stock

1 bottle/240g(mL) clam juice

Chile flake

200g or ¾ to 1c dry white wine

800g/28oz nice whole peeled canned tomatoes, pureed

1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)

1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking

.5lb/225g squid tubes and tentacles, sliced

Pinch sugar

Black pepper, chopped parsley, additional olive oil, to garnish

Plenty of good crusty bread for dipping

Note: Ingredients may have been altered from the original.

Directions at youtube.com

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