Cioppino With Rice

• 2 tbsp vegetable or olive oil
• 1 1/2 lb seafood mix
• 1 None large onion, chopped
• 1 None medium fennel bulb, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 2 cups arrabiata pasta sauce
• 2 cups chicken stock
• 2 oz pitted kalamata olives
• 2 tbsp fresh flat-leaf parsley, chopped
• None None steamed rice, to serve
• None None lemon wedges, to serve

1. Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
2. Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.

vegetable, seafood mix, onion, fennel bulb, garlic, oregano, pasta sauce, chicken stock, olives, parsley, steamed rice, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21129 (may not work)