Cioppino
Ingredients
- 1 medium fennel bulb
- Olive oil
- 50g butter
- 2 shallots
- 2 cloves of garlic
- 100ml white wine
- 1 bay leaf
- 1 tbsp oregano
- 1 tsp red pepper flakes
- Tomato purée
- 2 x 400g tinned chopped tomatoes
- 1 litre of fish stock
- 150g mussels
- 400g salmon, cut into 2 inch chunks
- 250g prawns
- Lemon slices to garnish
- 1 sourdough