Cioppino made easy

Give your clams and mussels a quick rinse under cold water. Set aside to drain.

Heat a pot with olive oil. Add sliced fresh garlic, shallots, shellfish, salt and chili flakes. Sautee for about 3-4 minutes. Stir often, being careful not to burn the shallots and garlic.

Add white wine to the pot and allow this to reduce for a few minutes.

Add fish stock. Cook for about 3-4 minutes.

Add cioppino base, fish, shrimp and calamari and cook until seafood is done.

Garnish with chopped parsley and basil. Serve with grilled ciabatta or sourdough bread and enjoy!