1 package PanaPesca Cioppino Mix
1 onion, chopped
3 shallots, chopped
4 garlic cloves, chopped
1/4 cup tomato paste
3 tbsp olive oil
2 tsp salt
3/4 tbsp red pepper flakes
1 28oz. can diced tomatoes in juice
1 1/2 cups dry white wine
2 cups fish stock or clam juice
Heat oil in a large pot.
Add onions and cook until translucent; add garlic and red pepper flakes. Sauté for 2 minutes then add tomato paste, diced tomatoes, wine and fish stock.
Cook on low for 30 minutes then add Cioppino Mix. Cook until clam and mussel shells open.
Serve with garlic bread.