Seafood Cioppino

• 1/4 Cup Olive Oil
• 2 Tbsp Freash Chopped Garlic
• 1 Med. Onion Diced
• 1/2 Teasp Fennel seeds
• Pinch of Sea Salt
• Pinch of Red Pepper Flakes
• 1 Teasp. Cracked Black Pepper
• 1 Tbsp. Tomato Paste
• 1/2 Cup Red Wine
• 3 Cups Diced Tomatoes with their juice
• 2 Teasp. Clam Base
• 2 Cups Water
• 2 Bay Leafs
• 1 Tbsp Dried Basil
• 2 Tbsp Fresh Chopped Parsley
• 2 Basa Cut into 2-3 inch pieces
• 2 Lb Seafood Mix (Scallops,Shrimp,& Squid)
• 2 Lb Mussels

1. Heat olive oil in large soup poton medium heat.Add onion,garlic and fennel seeds and cook for about 10-15 minutes.Stir in tomatoe paste,diced tomatoes,salt,red pepper,and black pepper.Add wine,water,clam base,basil,and bay leafs.Cover and adjust heat,simmer for about 22 minutes or so.
2. Heat cioppino so it simmers briskly,then slowly add basa,mussels,seafood mix,and 1 Tbsp parsley cook for about 5 minutes.
3. Transfer to large bowl and garnish with the last of parsley,great with your favorite red wine and french bread.

olive oil, garlic, onion, fennel seeds, salt, red pepper, pepper, tomato paste, red wine, tomatoes, base, water, leafs, basil, parsley, mix, mussels

Taken from www.epicurious.com/recipes/member/views/seafood-cioppino-50101881 (may not work)