#16 – Cioppino seafood stew with gremolata toasts
In a large pot, heat oil and add onion, celery, fennel, salt, pepper and then cook for few minutes. Add minced garlic and red pepper flakes and cook more for 2 minutes. Reduce heat and add squid until squid is opaque and released juices reduce. Add paste of tomato and oregano. Raise heat and add wine, tomatoes juices, clam juices and bay leaves. Now boil and covered for half an hour. Adjust taste by adding salt and pepper. Meanwhile, in a small bowl mix the lemon zest, salt, butter and parsley. Spread the flavored butter on the toasts. Present cioppino in large soup bowls with gremolata toasts. This food is looking to good that everyone wants to eat them.