Shrimp And Sausage Cioppino

Shrimp and Sausage Cioppino

Ingredients

1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and 
    chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 
   teaspoon
1/4 teaspoon freshly ground black   
   pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage 
   links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and 
   deveined
1 (15-ounce) can cannellini beans, 
   rinsed and drained
1 cup fresh basil leaves, chopped
1 tablespoon chopped fresh thyme 
   leaves
Serving suggestion: crusty sourdough bread

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Directions

In a Dutch oven or large saucepan, heat the oil over medium-high heat. 

Add the fennel, garlic, shallots, 

1/2 teaspoon salt, and 

1/4 teaspoon pepper. 

Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. 

Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. 

Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. 

Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. 

Remove the bay leaf and discard.

Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Ladle the cioppino into soup bowls and serve with crusty bread.