Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and celery (or fennel). Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add stock, tomatoes, wine, bay leaves, oregano, fennel seed and crushed red pepper. Bring to a boil. Reduce heat to a simmer and cook, partially covered, for 20 minutes. Strain, discarding solids, and return the broth to the pot. Season with salt and pepper.Advertisement
Meanwhile, brush bread with garlic oil. Toast in a toaster oven or under the broiler until golden brown.
Bring the broth to a gentle boil. Add shellfish, scallops and shrimp and cook, gently stirring, until the shellfish just begin to open and the shrimp are no longer opaque, about
4 minutes. Add crab, cover and cook until heated through, about 2 minutes. Discard any unopened shellfish.
To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it. Sprinkle with basil (and/or parsley).
Make Ahead Tip: Cover and refrigerate the strained broth (Step 1) for up to 2 days.
Tip: Look for fish stock near other canned or boxed broths in the soup aisle or in the freezer section of the seafood department. Or use reduced-sodium chicken broth instead. To add seafood flavor to the chicken broth, peel and devein the shrimp and add the shells to the broth in Step 1 when you add the wine and tomatoes.
Ingredient Notes: Find garlic-flavored olive oil near other oils in specialty-food shops or large supermarkets.
Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are mushy and less flavorful. Some scallops will have a small white muscle on the side; remove it before cooking.
1 starch, 4 lean meat, 1 fat