2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 onion, chopped
1 large shallot, chopped
4 garlic cloves
1 tablespoon tomato paste
1 (14 oz. can diced tomatoes in juice)
1 bay leaf
1 pound uncooked large shrimp, peeled/deveined
3/4 pound assorted firm fleshed fish fillets
such as salmon or halibut cut into 1 inch pieces
Heat the oil in large pot over medium heat. Add fennel, onion, shallots. Sauté until onion is translucent about 10 minutes. Season with salt and dash cayenne. Add garlic and sauté 2 minutes more. Stir in the tomato paste. Add tomatoes with their juices and bay leaf. Reduce heat to medium low, cover and simmer for 30 minutes.
Add the shrimp and fish. Simmer gently until cooked through. Season to taste.
NOTE. This is my version of the classic Italian Cioppino, without the clams and mussels. This is easy, rich, very filling, delicious and low in calories.