Cioppino

One of my attendings gave me a gallon bag full of frozen lobster stock a few weeks ago.  I made lobster risotto last week (amazing!) and still had 5 cups left.  Since then, I have been searching for another use for it. This cioppino was the perfect thing.  The original recipe is Giada's - I changed it a bit based on what I had (she used mussels, clams, shrimp, and fish in hers).  Lobster would be really good in this as well.  I think it was even better tonight when I reheated it on the stove, especially after it snowed all day!  

Cioppino

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 large shallots, chopped
• 2 teaspoons salt
• 4 large garlic cloves, finely chopped
• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste (I used one small can - I'm not sure if this was 1/4 cup or not)
• 1 (28-ounce) can diced tomatoes in juice
• 1 1/2 cups dry white wine
• 5 cups lobster stock (fish stock would work too)
• 1 pound calamari
• 1 pound uncooked large shrimp, peeled and deveined
• 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions

Heat the oil in a very large pot over medium heat. Add the onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, and stock. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the shrimp , calamari, and shrimp. Simmer gently until everything is cooked through.  Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.