Hearty Cioppino

• 1 red onion, chopped
• 1 fennel bulb, cored and chopped
• 2 serrano chili peppers, seeded and chopped
• 3 tablespoons olive oil
• 1 oranges or 1 yellow bell pepper, chopped
• 2 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 cups fish stock or 2 cups chicken stock
• 1 cup dry white wine
• 2 medium zucchini, cubed
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 lb scallops, bay or 1 lb sea scallops, are fine
• 12 jumbo shrimp, peeled and deveined
• 12 mussels, scrubbed and debearded
• 1 lb red snapper fillet, cut into large chunks

1. Cook onion, fennel, and serrano chile peppers in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes.
2. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
3. Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
4. Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork. (Its best if you cool it now and refrigerate over night to serve the next day -- the flavor intensifies while it sits overnight). Its fine if you want to go ahead and eat it -- it tastes great now! Serve with garlic bread or grilled focaccia.

red onion, fennel bulb, serrano chili peppers, olive oil, oranges, garlic, tomatoes, bay leaf, thyme, oregano, fish stock, white wine, zucchini, rosemary, salt, black pepper, jumbo shrimp, mussels, red snapper fillet

Taken from www.food.com/recipe/hearty-cioppino-379462 (may not work)