For the Cioppino Broth:

  1. Break up crab shells into small pieces.
  2. Heat your pan over high heat. Add crab shells to the hot pan, stir, and then add grapeseed oil. Roast shells for 5 minutes.
  3. Place coriander and fennel seeds in mesh tea ball and set to the side. Add onions, leeks, carrots, fennel, celery, garlic, and Fresnos and sauté until vegetables sweat and become translucent, about 15 minutes.
  4. Add tomato paste and stir to coat the vegetables. Continue cooking until the tomato paste is sticky and starts to brown. (The smell of the raw tomato paste will be gone and it will smell like caramelizing vegetables.)
  5. Add basil stems and wine and de-glaze the pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the wine by ½.
  6. Place fennel and coriander seeds in a small mesh tea ball and place in the pot. Stir in diced tomatoes, clam juice and orange juice. Place tea ball with spices in stew.
  7. Reduce heat and let simmer 45 minutes.
  8. Remove tea ball and taste the broth for spice. If you would like it spicier at this point, add more peppers. Remove broth from heat and let cool slightly. Pour broth in batches into a blender and blend on low just enough to break up the shells. Push through coarse strainer. Discard shells. Return to pot.








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