Seafood Cioppino

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp. olive oil

2 stalks celery, diced

1 large onion, diced

1 small green bell pepper, seeded and diced

1 small red bell pepper, seeded and diced

2 cloves garlic, minced

2 cups Aneto Fish Broth

1 28-oz can crushed tomatoes

6 oz. cod or other mild white fish, diced

8 oz. large, tail-on shrimp

1 lb. mussels

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Salt & pepper to taste, chopped fresh parsley, crushed red pepper,

toasted sourdough bread (for serving)

Instructions:

Heat olive oil in a medium Dutch oven or other heavy pot over medium-high heat. Add celery and onion, bell peppers and garlic and cook, stirring occasionally until the vegetables begin to soften, about 5 minutes.
Add Aneto Fish Broth and crushed tomatoes and stir until fully incorporated. Season mixture to taste with salt and pepper. Reduce heat and simmer, stirring occasionally, for 20 minutes.
Add the fish, shrimp and mussels and cook for 4 to 5 minutes or until all of the mussels are opened and the shrimp and fish are cooked through.
Ladle cioppino into bowls and top with chopped parsley and crushed red pepper flakes (if desired). Serve with toasted slices of sourdough bread.

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