Cioppino

• 1/4 cup extra virgin olive oil
• 2 teaspoons red paper flakes
• 2 small tins of anchovies drained of oil
• 6 garlic cloves mashed in a mortar & pestle
• 1 bay leaf
• 2 stalks of celery chopped to 1/4? pieces
• 1 medium onion chopped to 1/4? pieces
• 1 cup dry white wine
• 4 ounces chicken or fish stock
• 1 can (32oz) of crushed tomatoes
• leaves from 4 sprigs of thyme (stems removed)
• 1 handful of flat leaf parsley roughly chopped
• 1.5 pounds of flounder or stripped bass filets cut to 2? x 2? pieces
• 8 large peeled and cleaned jumbo shrimp (or do 12-14 medium size shrimp)
• 8 sea scallops
• 16-20 scrubbed and cleaned mussels
• 1/5 pound lump crab meat (preferably dungeoness)
• salt & pepper to taste

1. In a medium size Dutch over medium-high heat the olive oil and drop in all the anchovie filets. Mix them until they "melt" into the hot oil.
2. Next add the garlic, bay leaf and red pepper flakes. Let these sizzle a bit to bloom into the oil giving it some body & character.
3. Add your chopped onions and chopped celery into the seasoned oil. Stir well until they soften and become a bit translucent, about 2-3 minutes.
4. Turning the heat to medium slowly pour in your white wine. If there are any chunks stuck to the pot use the wine to de-glaze it.
5. Cook for another minute and then add your tomatoes, stock, parsley and thyme. Lower the heat to medium low and let the mixture simmer until you see tiny bubble on the edge of the pot, about 3-4 minutes.
6. Ok now you are going to start to add the seafood. Don't fuss with it too much after this part and don't even be tempted to reach for a mixing spoon beyond this point. Season your cut up fish filets with salt and pepper on both sides and drop the individual pieces into the mixture in the pot. Simmer for 5 minutes and give the pot a little "side to side shake" every 2 minutes. DO NOT MIX IT WITH A SPOON, I know you were tempted to, if you do you are gonna mess this all up.
7. Next add the shrimp, crab meat, mussels and scallops and cover. Simmer for 10 minutes shaking every 2 minutes or so.
8. Lift open the cover and discard any of the mussels that have not opened. Turn the heat off and let the Cioppino rest covered for 2-3 minutes.
9. During that time toast up some olive oil and garlic rubbed toast points or baguette slices. And you are ready to serve.

extra virgin olive oil, red paper, tins, garlic, bay leaf, stalks of celery, onion, white wine, chicken, tomatoes, thyme, handful of flat leaf parsley roughly chopped, flounder, jumbo shrimp, scallops, mussels, crab meat, salt

Taken from food52.com/recipes/16787-cioppino (may not work)