Serves 4-6. Time: Prep 10-15 min Cook 1 hr

Ingredients

• 4 -6 cloves garlic, minced
• 1/4 red onion, fine chop
• 1/4 sweet onion, sliced thinly
• 1/4 cup white wine
• 2 cups broth (vegetable, chicken or seafood)
• 1 can diced tomatoes
• 1/4 tomato, chopped fine
• 3-4 sprigs thyme
• 2 bay leaves
• salt and pepper, to taste
• 1/4 tsp hot sauce, optional
• 1 tsp lemon zest
• 1/2 tsp fennel seeds
• 1- 1/2 lb Lingcod, cubed
• 1/2 lb peeled, deveined shrimp
• salt and pepper, to taste
• Parsley, for serving
• lemon wedges for serving
• Bread, toasted and rubbed with garlic for serving

Method

Prepare the broth

Saute onions over medium-high heat for 5-7 min, then add garlic and cook for approximately 1 min until fragrant. Add white wine, broth, tomatoes, herbs, hot sauce, lemon zest, fennel seeds and bring to a boil. Reduce to simmer for 20-30 min checking and stirring periodically. Taste and add salt and pepper. I found the broth to get better with a longer simmer (45-60 min) but its ok it you have less time to make this dish work.

Add the seafood

Increase the temp of the broth to medium-low heat. Add the Lingcod and simmer in broth 5 min. Add the shrimp for another 3-4 min. The idea here is to poach the seafood in the flavorful broth until just cooked through, avoid overcooking. Remove the seafood from the broth with a slotted spoon.

Now its time to serve the Ciopinno! Add desired amount of seafood to bowls and spoon broth over. Top with parsley and serve with lemon wedges and toasty, garlic-rubbed bread for dipping. Hope you enjoy!