Cioppino v2

Serves 8


Fresh ingredients:
2 lbs of red snapper, de-boned and cut into small pieces (or substitute bay scallops)
1 yellow onion, chopped
1 shallot, chopped
2 small fennel bulbs, chopped
4 small yukon gold potatoes, chopped

3 carrots, chopped

1 lemon (juice only)
32 oz can of chopped tomatoes (or 2 lbs of roma tomatoes, chopped)

Pantry ingredients:

1 bay leaf
ground black pepper
white wine vinegar

cayenne pepper
olive oil
Red Boat fish sauce (or anchovy)

Maldon salt
1 bottle of beer

water to cover
optional:  saffron

Serve with:

1 loaf sourdough bread

Cook:
Saute onion, shallot, fennel bulb, carrot, bay leaf, garlic, cayenne pepper, ground pepper, and salt for 10 minutes in olive oil.

Deglaze with white wine vinegar.

Add beer, potatoes, tomatoes, and water to cover.
Simmer 20 minutes.

Add fish and lemon juice and simmer uncovered for 5 - 6 minutes. (Bay scallops only need 2 minutes.)