Cioppino From Castagna Restaurant In Portland

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Los Angeles Times

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Ingredients

1/4 cup finely chopped shallots

1/4 cup plus 2 tablespoons olive oil, divided

24 mussels, de-bearded

24 clams

1/4 cup dry white wine

Soup base

Salt

Pepper

16 prawns, cleaned

16 scallops, quartered crosswise

1/4 cups chopped chives

1 pound cleaned cod or monkfish, cut into 2-inch pieces

Flour for dredging

4 leeks, white parts only, coarsely chopped and washed

1 bulb fennel, coarsely chopped

3 tablespoons olive oil

1 dried chile de arbol, seeded

3 tablespoons tomato paste

2 tablespoons Arborio rice

2 quarts fish stock or broth, or vegetable broth, plus more as needed

Pernod

Juice of one lemon, or to taste

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