Cioppino Style Soup with Shrimp and Cod

Ingredients

• 2 tablespoons olive oil
• 1 large fennel bulb, diced (fronds saved for garnish)
• 3 garlic cloves
• 1 small shallot
• 1/2 cup dry white wine
• 1 28 ounce can crushed San Marzano tomatoes with liquid
• 32 ounces seafood stock
• 8 ounces medium sized shrimp, peeled and deveined
• 10-12 ounces fresh cod (leave fillets whole, no prep needed here)
• 1/2 cup chopped parsley
• 2 tablespoons chopped chives (for garnish)
• 1/2 teaspoon tumeric
• 1 teaspoon Old Bay
• 1 teaspoon red pepper flakes
• 1 tablespoon grated orange zest
• juice of half a lemon
• kosher salt and freshly ground black pepper to taste

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