Cioppino - it sounds much better than saying "fish soup" - which doesn't really seem all that appetizing sounding to me. Another usual turn-off in the food department is for some reason I tend to forgot or pass by the tomato based seafood soups. I've always been more of a fan of white, creamy based soups. But this one is one of my exceptions.
Normally you would buy a pound of this and a pound of that (raw clams, raw mussels, raw shrimp, raw fish such as cod or tilapia, etc) but this time around I grabbed a bag of mixed seafood from the frozen food department of my membership warehouse (think; Sam's Club or Costco) and used that instead. So quick. So easy. So good. It already had large chunks of 'faux' lobster, which is fish so I didn't even bother to add tilapia or cod. I think I'm going to make it this way from now on.
1 t olive oil
1 T butter
4-5 green onions, chopped
1 t dried fennel
5 t fresh garlic, minced
1/2 t black pepper
1/2 t white pepper
3 bay leaves
1 c white wine, dry
2 cans (14 oz.) diced tomatoes
6 c broth or chicken or seafood stock (I used 6 cups chicken broth with 1/2 c clam juice)
1/2 pkg. frozen seafood mix OR use 1 lb. clams, 1 lb. mussels, 1 lb. shrimp, 1 lb. fish pieces, oysters, etc. *improvise & use what you have or what you like.
Heat butter and oil in a pan on the stove and cook the onions til soft, add the fennel and garlic. Cook just 1 minute and add the black and white peppers, bay leaves and wine. Bring to a boil and then reduce heat to a slow boil and let simmer about 10 minutes.
Add the broth, bring to another boil, reduce and slow boil again for about 30 minutes. Remove the bay leaves. Add the seafood mix and cook, covered, about 10 minutes. Serve.
*if you are using fresh, raw seafood instead of a mix; add the clams and mussels first and cook 5-10 minutes to see which open/don't open so you can remove the ones that don't. Then add the rest of your seafood/fish choices and continue with the 10 minute simmer and serve.
Removing the 3 bay leaves
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