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30 mins to 1 hour
Known as cioppino in Italy this seafood soup is bulky and flavoursome.
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Heat a saucepan with half the olive oil, add the garlic, shallot and fennel. Cook over a gentle heat until golden.
Add the white wine, reduce by half. Add the tomato passata and both stocks. Bring to the boil, add the herbs, chilli flakes and simmer over a low heat for 15 minutes.
Meanwhile sauté the snapper in the remaining oil until golden brown on both sides.
Add the mussels, squid, shrimp and clams. Pour over the tomato broth and raise the heat.
Cook until the clams and mussels open (throw away any that remain closed). Add the cooked rice and season to taste.
Dress in a large serving bowl and serve.
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