Tomato Mixed Seafood Bisque (Cioppino)

Name: Tomato Mixed Seafood Bisque (Cioppino)
Prep time: 20 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1½ lb, thawed Mixed seafood; 1 can (28 oz) Crushed tomatoes; 2 tsp Fogato vegetable bouillon, in 2 cups water; ¾ cup White wine; 1, diced Onion; 1 bulb, diced Fennel (optional); 5 cloves Garlic; ½ tsp Red chili flakes; 1 tsp Oregano; 3 tbsp Olive oil; a handful Parsley; to serve Crusty bread; 1 tbsp Fogato aged balsamic

Whatever mixed seafood you like, simmered in a tomato, fennel and white wine broth.

Ingredients

1½ lb, thawed Mixed seafood
1 can (28 oz) Crushed tomatoes
2 tsp Fogato vegetable bouillon, in 2 cups water
¾ cup White wine
1, diced Onion
1 bulb, diced Fennel (optional)
5 cloves Garlic
½ tsp Red chili flakes
1 tsp Oregano
3 tbsp Olive oil
a handful Parsley
to serve Crusty bread
1 tbsp Fogato aged balsamic

Steps

Cook the onion and fennel in the oil until soft, then the garlic, chili and oregano.
Add the wine and reduce by half, then the tomatoes and broth. Simmer.
Add the seafood and simmer until just cooked through. Use whatever mixed fish pieces and shellfish you want.
Finish with a splash of Fogato aged balsamic and the parsley, and serve with bread.

My pick for the seafood is Santa Monica Seafood: get whatever mixed fish pieces you like, or a frozen seafood blend on a budget. Add mussels and clams when you can; they open in about 5 minutes.

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