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In a large dutch oven or soup pot heat olive oil over medium heat. Sauté fennel, shallots, garlic and pepper flakes for 5 minutes or until translucent.
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Stir in tomato paste, diced tomatoes, sun-dried tomatoes, wine, stock and bay leaves. Bring to a simmer, cover and cook for 30 minutes, stirring occasionally.
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Add the seafood and simmer for 8-10 minutes or until all is thoroughly cooked. Season with salt and pepper.
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Before serving cioppino, top with fresh dill and tarragon. Serve with salad (see below) and bread slices.
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Make the salad by combining ingredients in a large bowl and gently toss.
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Before serving drizzle with oil, vinegar and salt.