Stock Ingredients:

2 tbsp avocado oil
Shells of 1 lb shrimp
2 small onions
2 carrots
3 celery stalks
1 whole garlic head
1/2 cup white wine
5 tbsp tomato paste
10 thyme sprigs
10 parsley sprigs
1 bay leaf
1 tbsp salt
1 tsp pepper
6 cups filtered water

Add oil in a large pot on medium heat.
Add the shrimp shells, carrots, celery onion, and cook for 15 mins. Add garlic and tomato paste, cook for a few mins. Add wine, herbs, salt, pepper and water.
Bring to a boil, then simmer for 1 – 2 hours.
Adjust seasoning if needed, then strain.
Use right away or store in the fridge, for up to five days or freeze.

Cioppino ingredients:

2 tbsp avocado oil
1 onion, diced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp fennel seed
1/2 tsp red pepper flakes (optional)
1 cup dry white wine
4 cups seafood stock
1 28oz canned crushed tomatoes
1 lb cod
1 lb shrimp
1 lb scallops
1 lb mussels
1 tbsp parsley
Salt and pepper to taste

Heat oil in a large pot over medium heat. Add onion and saute for 10 mins. Add garlic, oregano, fennel, and red pepper flakes. Cook for a couple of mins. Add wine, stock, tomatoes, salt, and pepper. Bring to a boil, then simmer uncovered for 30 mins.

Add the seafood, with the mussels going in last just on top. No need to stir. Let it come to a simmer, then cover, and cook for 8 – 10 mins until everything is cooked through. Discard any mussels that did not open.
Top with parsley, and enjoy!