Hearty Cioppino

• 1 red onion, chopped
• 1 fennel bulb, cored and chopped
• 2 serrano chiles, seeded and chopped
• 3 tablespoons olive oil
• 1 orange or yellow bell pepper, chopped
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 cups fish or chicken broth
• 1 cup dry white wine
• 2 cups zucchini, cubed (about 2 medium)
• 1/2 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 12 sea scallops or 1 pound bay scallops
• 12 jumbo shrimp, peeled and deveined
• 12 mussels, scrubbed and debearded
• 1 pound red snapper or other firm, white fish, cut into large chunks

1. Cook onion, fennel, and chiles in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
2. Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
3. 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.

red onion, fennel bulb, serrano chiles, olive oil, orange, garlic, tomatoes, bay leaf, thyme, oregano, fish, white wine, zucchini, fresh rosemary, salt, freshly ground black pepper, bay scallops, jumbo shrimp, mussels, red snapper

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